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Hardcover | Artisan | 200 pages

 

From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

 

Hardcover | Phaidon | 368 pages

 

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs

Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. 

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. 

The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to:

• explore the individual roles played by the four basic tastes — salty, sour, bitter, and sweet — and how to bring them into harmony;
• work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;
• brighten flavors through the use of acids — from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;
• deepen or intensify flavors through the layering of specific ingredients and techniques;
• and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. 

 

Hardcover | Little, Brown and Company | 392 pages

 

Learn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen.

In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including: 

• Arepitas
• Chulitos
• Chimi burgers
• Plátanos fritos
• Sancocho
• Pollo guisado
• Empaguetadas
• Flan de coco
• Morir soñando
• and more

Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.

 

Hardcover | Quarto |  208 pages

 

Let Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into tea production around the world to brewing your own blends at home.

“Water is the mother of tea, a teapot its father, and fire the teacher.” — Chinese Proverb

As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating.

In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers “recipes” for creating your own tea blends using natural ingredients.

Inside you’ll find:

• A detailed overview of tea’s history and origins
• Thoughtful descriptions of global brewing methods
• Innovative ideas for iced tea, tea cocktails, and DIY blends

Paperback | Quarto | 160 pages

 

Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen.

From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.

When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.

This evocative and moving food memoir – which includes the most meaningful recipes of Sumayya's childhood – tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.

Recipes include:

• Nani Mummy's prawn karahi
• Potatoes with curry leaves and turmeric
• Chicken boti tikka, Bundoo Khan style
• Mummy's wedding-style chicken korma
• Bitter lemon, mustard seed and garlic pullao
• Dadi's banana and fennel seed gulgulay doughnut

 

Hardcover | Quarto | 312 pages

 

The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named one of Publishers Weekly’s Top 10 New Cookbook of 2025

Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. 

With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. 

Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish. 

 

Hardcover | Workman | 320 pages

 

In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.

“Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let's eat!”-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind.

Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing.

 

Hardcover | Bloomsbury |  368 pages

 

Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique.

The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.

Beginning with a look at the ingredients that make Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.

 

Hardcover | Bloomsbury | 272 pages

 

From Deborah Madison, author of Vegetarian Cooking for Everyone and America's leading authority on vegetarian cooking, comes a cookbook that explores the diversity of the vegetable kingdom and reveals the surprising relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such a good match for carrots, also an umbel. With 150 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup with Cilantro and Saffron Rice, Savory Buckwheat Crepes with Mushrooms and Sorrel Sauce, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.

 

Hardcover | Clarkson Potter/Ten Speed | 416 pages

 

A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean

The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.

 

Hardcover | Knopf | 688 pages

 

 

Hardcover | Clarkson Potter/Ten Speed | 272 pages

 

From the creator of the Bon Appétit-lauded food blog and CannelleVanille Instagram comes 100 recipes that show us how to bring more joy, mindfulness, and connection to the kitchen through family-friendly meals.

The recipes in this critically acclaimed cookbook are organized around the day: start off with Spicy Carrot, Grapefruit, and Sunflower juice Soft-cooked Eggs with Dukkah and Bitter Greens; and move on to Tomato, Corn, and Bread Salad at midday. There is a chapter of everyday dinners you can prepare on a weeknight, such as a simple spaghetti and meatballs supper or Braised Chicken with Apples and Cider. You’ll also find a chapter of menus to inspire you when you want to gather together a larger group of friends and family which Aran heartily encourages! She is especially known for her tender, gluten-free baking, and the book includes recipes for her sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (with flour substitutions are included for those who aren’t gluten-free).

Filled with Aran’s gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers, and flatware, along with gentle encouragement to spend time in the kitchen nourishing yourself as well as those you love.

 

Hardcover | Sasquatch Books | 352 pages

 

From the internationally celebrated author of Coconut & Sambal, a cookbook on Asian home cooking, done quickly with ease and minimal mess.

Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies. She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen.

With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.

 

Hardcover | Bloomsbury | 256 pages

 

Brand: MKM
Line: Edge
Made In: Maniago, Italy
Style: Folding
Blade Profile: Modified Tanto
Grind: Flat w/ Edge Bevel
Blade Steel: Elmax
Steel Type: Stainless
HRC: 58-60
Blade Length: 75mm
Blade Height: 21.8mm
Spine Thickness: 2.5mm
Blade Construction: Mono-Steel
Frame Construction: Skeletonized Aluminum
Opening Mechanism: Thumb Stud
Locking Mechanism: Liner Lock
Washers/Pivot System: Ball Bearings
Handle/Scale Material: Anodized Aluminum
Handle/Scale Color: Blue
Blade Finish/Color: Satin
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 101mm
Total Length Open: 177mm
Total Length Closed: 101mm
Weight: 60g
Sheath/Clip: Pocket Clip
Lanyard Hole: Yes

Brand: Ligne W
Made In: Laguiole - France
Line: Château Laguiole
Handle Material: Blond Horn
Worm Length: 70mm
Knife Length: 40mm
Handle Length: 120mm
Total Length Closed: 120mm
Total Thickness: 15.4mm
Weight: 98g
Storage: Display Box and Leather Holster

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements. 

• A7: 74mm x 105mm notepad with grid
  
• 100 sheets
• Graph paper
• Page color matches notepad color (see last photo)

The Bread Baker's Apprentice, 15th Anniversary Edition

Mastering the Art of Extraordinary Bread [A Baking Book]

Authors: Peter Reinhart

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
 
In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
 
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Hardcover | Ten Speed Press | 336 Pages

Brand: lionSTEEL
Line: Nano
Made In:   Maniago, Italy
Style: Folding Knife
Blade Profile: Drop Point
Grind: Flat
Blade Steel: MagnaCut
Steel Type: Stainless
Blade Length: 67mm
Blade Height: 28.3mm
Blade Construction: Mono-Steel
Frame Construction: Scaled
Opening Mechanism: Removable Flipper
Locking Mechanism: Frame Lock
Washers/Pivot System: Double Crown Ball Bearings
Bolster: N/A
Pommel: Tungsten Carbide Glass Breaker
Spacer/Spring: Titanium
Handle/Scale Material: Titanium, Canvas Micarta
Handle/Scale Color: Titanium, Natural Canvas
Blade Finish/Color: Satin/Brushed
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 92mm
Total Length Open: 160mm
Total Length Closed: 92mm
Spine Thickness: 3.8mm
Weight: 101g
Sheath/Clip: Titanium Clip
Lanyard Hole: Yes

Brand: lionSTEEL
Line: Beerlow
Made In: Maniago, Italy
Style: Folding Knife
Blade Profile: DOM & Bottle Opener
Grind: Flat
Blade Steel: M390
Steel Type: Stainless
Blade Length: 65mm
Blade Height: 15mm
Second Piece Length: 60mm
Second Piece Height: 15mm
Blade Construction: Mono-Steel
Frame Construction: Scaled
Opening Mechanism: Nail Nick
Locking Mechanism: Slip Joint
Washers/Pivot System: Bronze Washers
Bolster: Titanium
Pommel: N/A
Spacer/Spring: Stainless Steel
Handle/Scale Material: White Micarta
Handle/Scale Color: White
Blade Finish/Color: Satin/Standard
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 95mm
Total Length Open: 65mm
Total Length Closed: 170mm
Spine Thickness: 2mm
Weight: 84g
Sheath/Clip: Purchased Separately
Lanyard Hole: N/A

Brand: lionSTEEL
Line: Beerlow
Made In:  Maniago, Italy
Style: Folding Knife
Blade Profile: Roundhead & Bottle Opener
Grind: Flat w/ Edge Bevel
Blade Steel: M390
Steel Type: Stainless Steel
Blade Length: 67mm
Blade Height: 16mm
Second Piece Length: 55mm
Second Piece Height: 15mm
Blade Construction: Mono-Steel
Frame Construction: Scaled
Opening Mechanism: Nail Nick
Locking Mechanism: Slip Joint
Washers/Pivot System: Bronze Washers
Bolster: Titanium
Pommel: N/A
Spacer/Spring: Stainless Steel
Handle/Scale Material: Ram Horn
Handle/Scale Color: Brown
Blade Finish/Color: Satin/Standard
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 95mm
Total Length Open: 170mm
Total Length Closed: 95mm
Spine Thickness: 2mm
Weight: 84g
Sheath/Clip: Purchased Separately
Lanyard Hole: N/A