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Jacques Pépin Complete Techniques 50th Anniversary Edition

9798894141800

€54,95

The Noma Guide To Building Flavour

A Culinary Master Class from the Legendary Teacher—Over 600 Techniques, 1,000 Photographs, 160 Recipes

Author: Jacques Pépin

Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin’s classic work that serves as a staple in both home and professional kitchens around the world.

Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques—which combines the master chef’s landmark works, La Methode and La Technique—includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results.

The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

Hardcover | Black Dog & Leventhal | 736 pages

Jacques Pépin Complete Techniques 50th Anniversary Edition

La Copine

9781419778223

€40,95

The Noma Guide To Building Flavour

New California Cooking from an Oasis in the Desert

Author: Clarie Wadsworth and Nikki Hill

Bon Appétit, Best New Cookbooks of Spring 2026

From La Copine, a destination restaurant near Joshua Tree, comes a beautiful debut cookbook with stories of life in the desert and recipes that capture a unique approach to California cooking.

Out in the California desert near Joshua Tree, La Copine spins its own kind of magic, powered by business and life partners Claire Wadsworth and Nikki Hill, the drama of the landscape, the eclectic local population, and of course, the irresistible food.

With celebrity clientele and glowing reviews in the New York Times, Eater, Vogue, and others, this restaurant is beloved by California visitors and locals alike. In their debut cookbook, La Copine, Wadsworth and Hill share stories of their love, life, community, and the spirit of La Copine, one delicious recipe at a time.

Dubbed the West Coast's answer to Via Carota's Rita and Jody, Wadsworth and Hill are passionate, community-driven, California cooks with a deep love for each other and the people around them. They welcome their guests to La Copine (which means "girlfriend" in French) with open arms, create a safe haven for the queer community outside of Los Angeles, and have a deep sense of care and pride for everything they put on the plate.

Home cooks will want to adopt the restaurant's "California soul" style: veggie-forward, innovative yet comforting, light enough for lunch, yet substantial enough to gather around and linger over. From "hunky" salads (as described by the New York Times) to special-occasion sandwiches to summery, boldly flavored grilled meats and vegetables to simple, no-bake desserts, La Copine's food roams far and wide but always imparts a sense of home.

More than the recipes, though, Wadsworth and Hill's backstory as a couple, the business they've built together, and the community they've found in the desert, make for an armchair trip through the remote and spectacular setting, as well as a mission statement for creating a life on one's own terms.

Hardcover | Abrams | 304 pages

The Noma Guide To Building Flavour

9781579657192

€40,95

The Noma Guide To Building Flavour

Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils

Author: René Redzepi and the Noma Test Kitchen

Finally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.

Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.

Hardcover | Artisan | 504 pages

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Sand Paperstone Handles - Set of 6

109PLSABL00001

€354,95

Total Length: 240 mm
Blade Length: 123 mm
Handle Length: 117 mm
Spine Thickness: 2.5 mm
Blade Height: 21 mm
Weight: 74 g

Top quality hardened X46CR13 stainless steel (53-54HRC)

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Sand Paperstone Handles - Set of 6

The Caribbean Cookbook

9781837291724

€50,95

The Caribbean Cookbook

Author: Rawlston Williams

Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.

In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.

This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s Jerk Chicken and Dominica’s Callaloo Soup; Puerto Rico’s plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti’s Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There’s plenty for armchair travelers to enjoy, too: Rawlston’s descriptions of the islands’ histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world’s most beautiful destinations.

Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.

Hardcover | Phaidon | 432 pages

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

109PLMOK00001

€354,95

Total Length: 240 mm
Blade Length: 123 mm
Handle Length: 117 mm
Spine Thickness: 2.5 mm
Blade Height: 21 mm
Weight: 74 g

Top quality hardened X46CR13 stainless steel (53-54HRC)

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

Vegetables The Italian Way

€31,95

Vegetables The Italian Way

Turning Simple and Fresh into Extraordinary

Author: Giulia Scarpaleggia

Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.

Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy’s cucina povera where seasonal vegetables dishes are nourishing everyday meals.

The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.

Hardcover | Artisan | 272 pages

Istanbul

9781837835072

€36,95

Istanbul

Flavourful Turkish Recipes from the Heart of the City

Author: Özlem Warren

Delicious and practical recipes inspired by the vibrant mosaic of Istanbul cuisine from the author of Sebze.

‘A gorgeous love letter to Istanbul. I couldn’t love this book more'. Diana Henry

‘Özlem has a real talent for delivering her beautiful Turkish recipes to us but making them accessible and easy to make at home without compromising on flavour or authenticity.’ Sabrina Gayhour

‘It has always been my dream to visit Istanbul, and I have today, after reading this brilliant cookbook. Recipes and stories from one of the most diverse cities on earth.’ Olia Hercules

‘This book is a first-class ticket to the tastiest city in the world, and Özlem is the ultimate guide, taking us around, behind the scenes, and away from the crowds.’ Honey & Co

With over 80 delicious, easy-to-make recipes, award-winning author Özlem Warren brings the vibrant and diverse flavours of Istanbul to your home kitchen.

Influenced by its geographical position and the many ethnic groups that made the city their home, each in turn contributing to its cuisine, Istanbul’s food is multicultural, delicious and satisfying.

From explorations of the city’s famous street food and home-style restaurants to gems from farmers’ markets and patisseries, in this stunning cookbook you can find classics such as Hünkar Begendi (lamb stew over smoked aubergine) and Soganli Menemen (scrambled eggs with tomatoes, peppers and onions), perennial favourites such as Kolay Gözleme (easy gözleme with cheese and spinach), multicultural flavours such as Çerkez Tavugu (Circassian chicken with walnut sauce), crowd-pleasers like Cheat’s Manti, sweet treats such as Sekerpare (semolina cookies in syrup with pistachios) and so much more.

Hardcover | Quadrille | 256 pages

Midnight Sun

9781837834976

€31,95

Midnight Sun

Author: Trine Hahnemann

From the bestselling author of Copenhagen Food, this Scandinavian cookbook is a collection of simple, summer recipes to enjoy at home.

With the never-ending sunlight, this magical time of year allows for pause and presence as the days stretch ever longer and the landscapes come alive. Scandinavian summer is more than just a season.

Make the most of the season’s abundance, from slow mornings with Rhubarb and Rye Bread Crumble or Eggs with Summer Chanterelles, to light lunches of Smørrebrød or Fennel-cured Salmon, and sweet favorites like Apricot Almond Cake or Kringle with Rosehip Jam. There are fresh and flavorsome recipes for every time of day – so, whether it’s for afternoon fika, archipelago picnics, or ideas to preserve the late summer harvest, you will find endless treats to share with friends and family.

Featuring stunning location photography from across the Nordic region, as well as evocative narrative, Midnight Sun is a timeless collection of recipes and stories that will be a favorite for many years to come.

Hardcover | Quadrille | 256 pages

Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle

AAA-266Z4-01-FA240

€109,95

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Gyuto
Edge Length: 241mm
Blade Height: 49mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki
Bevel: Double Bevel (Asymmetrical)
Bevel Symmetry: 30/70
Hand Orientation: Right Handed
Handle Shape: Western (yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 243mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .7mm
Handle Length: 120mm
Total Length: 366mm
Weight: 209g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as softer woods and plastic.

Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle

Komon - Uchiwa - Paper Fan - Matsuri - Red

26017

€9,95

Throughout Japan's history, when people cooked with charcoal, they adjusted the heat using a hand fan. However, sparks from the shichirin (Japanese charcoal grill) would easily burn ordinary paper fans. To solve this, craftsmen created the shibu-uchiwa (渋うちわ), a fan coated with kakishibu — a varnish made from the fermented juice of unripe persimmons.

The kakishibu coating strengthens the paper, making it far more resistant to tearing and burning. Because of this durability, shibu-uchiwa now go hand-in-hand with shichirin and binchōtan charcoal.

Size: 380mm x 245mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Komon - Uchiwa - Paper Fan - Matsuri - Red

Komon - Uchiwa - Paper Fan -Matsuri - Blue

26016

€9,95

Throughout Japan's history, when people cooked with charcoal, they adjusted the heat using a hand fan. However, sparks from the shichirin (Japanese charcoal grill) would easily burn ordinary paper fans. To solve this, craftsmen created the shibu-uchiwa (渋うちわ), a fan coated with kakishibu — a varnish made from the fermented juice of unripe persimmons.

The kakishibu coating strengthens the paper, making it far more resistant to tearing and burning. Because of this durability, shibu-uchiwa now go hand-in-hand with shichirin and binchōtan charcoal.

Size: 380mm x 245mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Komon - Uchiwa - Paper Fan -Matsuri - Blue

Hitohira - Natural Stone - Nakayama Renge - Newly Mined

NATURAL001

€591,95

Hitohira sources a large variety of high quality stones, offering you a wide range of price points, uses, and skill levels. Not only does Hitohira provide classic Kyoto-based stones, they also procure stones that originate from all over Japan, giving you a opportunity to use some less common stones. So whether you're getting your very first natural stone, or are searching for that perfect piece to round-out a progression, Hitohira likely has you covered.

Most stones are graded by their in-house polisher, but are otherwise graded by Strata.

Brand: Hitohira ひとひら (一片)
Producing Area: Kyoto, Kyoto Prefecture - Japan
Mine: Nakayama
Strata/um:
Appearance: What may seem initially unremarkable, in fact contains some stellar renge patches intermixed with beautiful, deep yake when wet.
Size: 206mm x 82mm x 25mm
Weight: 918g
Est. Grit: 6000-8000

1-5 Scale: 1 = Less, 5 = More
Hardness Level: 4.5
Scratch Depth: 1.5
Speed: 3.5
Wear Rate: 4.5
Self Slurry: 1.5
Thirst: 2
Consistency: 4.5
Feedback: 2
Ease of Use: 3

Recommended Uses: Very keen edges; ura; glossy kasumi; microbevels; push-cut tools; razors

Notes: This is a "very" stone — very fast for its hardness; very fine scratch pattern that yields very bright and even kasumi, very consistent feedback, very keen results on edges and ideal for push cut tools and razors. It's great to see newly mined Nakayama stones hit the market every now and then. The only note would be that since it's hard, you will need to be mindful of your pressure. Using a nagura or forcing a slurry can help a lot in adding "cushion" between the blade and the stone.

Please Note: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities.

Hitohira - Natural Stone - Nakayama Renge - Newly Mined

Hitohira - Natural Stone - Okunomon - No.0074

AAEBA-0074

€682,95

Hitohira sources a large variety of high quality stones, offering you a wide range of price points, uses, and skill levels. Not only does Hitohira provide classic Kyoto-based stones, they also procure stones that originate from all over Japan, giving you a opportunity to use some less common stones. So whether you're getting your very first natural stone, or are searching for that perfect piece to round-out a progression, Hitohira likely has you covered.

Most stones are graded by their in-house polisher, but are otherwise graded by Strata.

Brand: Hitohira ひとひら (一片)
Producing Area: Kyoto, Kyoto Prefecture - Japan
Mine: Okunomon
Strata: Tomae?
Appearance: Asagi surface when dry, but nice scattering and zones of Ao and Aka Renge with some purple and red splotches when wet
Size: 204mm x 76.6mm x 38.9mm
Weight: 1394g
Grit Range: 3000-5000

HITOHIRA'S GRADING
1-5 Scale: 1 = Less, 5 = More
Hardness: 3.7
Grain Scale: 3
Sharpening Speed: 3.9

Recommended Usage: Kitchen knife (edge); kitchen knife (bevel); Hagane polish; Chisel, plane.

Notes: Very strong grinding power. Manageable hardness. Easy to use.

Please Note: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities.

Hitohira - Natural Stone - Okunomon - No.0074

Hitohira - KH - Stainless - Santoku - 180mm - Imitation Mahogany Handle

EEA-020-09-CA180

€168,95

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu, Japan
Line: KH
Profile: Santoku
Edge Length: 180mm
Blade Height: 47mm
Edge Steel: Unclassified
Steel Type: Stainless
Construction: Zenko (Mono-steel)
Cladding: N/A
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 70/30
Hand Orientation: Right-Handed
Handle Shape: Western (Yo)
Handle Material: Imitation Mahogany
Ferrule/Bolster Material: Stainless Steel
Spine Length: 185mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .6mm
Handle Length: 115mm
Total Length: 300mm
Weight: 163g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as softer woods and plastic.

Hitohira - KH - Stainless - Santoku - 180mm - Imitation Mahogany Handle

Duralex - Le Gigogne - Clear Stackable Bowls - 10 Piece Set

€59,95

These tempered glass bowls are indispensable in the kitchen for food prep, mixing, serving and storing foods. Use the small bowls for organizing ingredients before baking or cooking and use the large bowls for mixing dough, proofing bread, and as a double boiler.

Made in France.

Comes with 10 different sizes: 1 1/8 oz, 2 1/4 oz, 4 3/8 oz, 6 7/8 oz, 10 3/8 oz, 0.5 QT, 1 QT, 1.5 QT, 2.5 QT, 3.5 QT

Recommendations:

Not oven safe.
Do not use directly over a flame.
Do not expose to a sudden change of temperature of more than 130°C/266°F.
Do not use a damaged or chipped product (risk to the user).
Avoid scratching the product's surface.

Duralex - Le Gigogne - Clear Stackable Bowls - 10 Piece Set

NSK Kogyo - Diamond Stone - Hakuto 2 - #6000

28_hakuto2_6000_2.5mm

€268,95

Hakuto

**Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds.** Hakuto 2 stones are recommended for the advanced sharpening and polishing of all steels, regardless of whether one started on Hakuto 1 or Oboro Knife.

Recommended for advanced users.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26mm
Weight: 673g
Grit Range: #6000

NSK Kogyo - Diamond Stone - Hakuto 2 - #6000

NSK Kogyo - Diamond Stone - Hakuto 2 - #3000

28_hakuto2_3000_4mm

€268,95

Hakuto

**Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds.** Hakuto 2 stones are recommended for the advanced sharpening and polishing of all steels, regardless of whether one started on Hakuto 1 or Oboro Knife.

Recommended for advanced users.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26mm
Weight: 729g
Grit Range: #3000

NSK Kogyo - Diamond Stone - Hakuto 2 - #3000

NSK Kogyo - Diamond Stone - Hakuto 1 - #1500

28_hakuto1_1500_4mm

€268,95

Hakuto

**Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds.** The Hakuto 1 #1500 grit provides either an excellent transition from the lower Hakuto 1 stones and the Oboro Knife series into more complex work, or as the terminal stone if one wants a practical but keen edge.

Recommended for advanced users.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26mm
Weight: 729g
Grit Range: #1500

NSK Kogyo - Diamond Stone - Hakuto 1 - #1500

NSK Kogyo - Diamond Stone - Hakuto 1 - #800

28_hakuto1_800_4mm

€268,95

Hakuto

**Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds.** Hakuto 1 stones are best suited for rough sharpening on most knives other than carbon or semi stainless. If that is what you have, it is recommended to go with the Oboro knife series.

Recommended for advanced users.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26mm
Weight: 713g
Grit Range: #800

NSK Kogyo - Diamond Stone - Hakuto 1 - #800

NSK Kogyo - Diamond Stone - Hakuto 1 - #400

28_hakuto1_400_4mm

€268,95

Hakuto

**Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds.** Hakuto 1 stones are best suited for rough sharpening on most knives other than carbon or semi stainless. If that is what you have, it is recommended to go with the Oboro knife series.

Recommended for advanced users.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26mm
Weight: 709g
Grit Range: #400