Anniversary Sale 2

Brand: Ryusen 株式会社 龍泉刃物
Line: Tangan RYU
Profile: Sujihiki
Edge Steel: VG10
Steel Type: Stainless
Cladding: Soft Stainless
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Maple Western
Total Length: 377mm
Edge Length: 235mm
Spine Length: 250mm
Blade Height: 37mm
Thickness at Spine: 2mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.6mm 
Handle Length: 125mm
Weight: 167g
Saya: N/A

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

Brand: Tsubo Yoshikane 津保吉金
Made In: Seki, Gifu - Japan
Profile: Cheese
Steel Type: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Pakka Western
Total Length: 312mm
Edge Length: 178mm
Spine Length: 188mm
Blade Height: 37mm
Thickness at Spine: 1.4mm
Thickness ½ way: 0.7mm
Thickness ~1 cm from Tip: 1.4mm
Handle Length: 123mm
Weight: 123g

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

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.

Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites:

• Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.
• Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of.
• Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping.
• And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. 

With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.

MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.

DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!

FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.

A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.

Perfect for:

• Home cooks of all skill levels interested in learning more about Korean American cooking
• Korean food enthusiasts
• First-generation cooks
• Shoppers who frequent H-Mart and other popular Asian markets
• Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

Hardcover | Chronicle Books  | 208 pages

This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook.

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

Hardcover | Rizzoli | 224 pages

A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes—from the author of Japanese Home Cooking

In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.

Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.

A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Hardcover | Knopf | 352 pages

Explore the heart of Japanese daily life through its iconic convenience stores!

For any visitor to Japan, it becomes immediately clear how central the convenience store (or ‘konbini’) is to everyday life. Different to our understanding of the convenience store in the US, Japan’s three huge chains – 7 Eleven, Family Mart, Lawson – are the beating heart of the nation.

Locals will pop into the konbini multiple times a day for household items, umbrellas (during those summer storms), manga and, of course, food — in all its forms. From instant snacks, onigiri, lunch bento, steaming oden, the fluffiest cheesecake slices and pot noodles.

Through more than 110 recipes, this book celebrates the sometimes odd, always delicious offerings through recipes and stories, as well as delving into the history of this peculiarly Japanese cultural icon.

Hardcover | Smith Street Books  | 256 pages

Brand:  Morihei 浅草橋 森平  
Made in: Tokyo / Japan
Line: Hisamoto Kurouchi
Profile: Gyuto
Edge Length:  214mm
Blade Height:  60mm
Edge Steel: White #2
Steel Type: Yasuki White (Shirogami) #2
Construction: Awase/Clad, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation:  Ambidextrous
Handle Shape: Octagonal 
Handle Material: Keyaki Zelkova
Ferrule/Bolster Material: Pakka
Total Length:  364mm
Spine Length:  229mm
Thickness of Spine at Handle:  4.6mm
Thickness ½ way:  2.9mm
Thickness ~1cm from Tip:  1.0mm
Handle Length:  136mm
Weight:  224g
Saya/Guard: Sold Separately

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

Deep cake tin and loose bottom base, the separate base pops up for easy cake release. Ideal for celebration and festive cakes.

Brand: Netherton Foundry
Made In: Shropshire, England
Line: Bakeware
Materials: Iron
Weight: 2lb 4oz (1.01 kg)
Top rim diameter: 9'' (23cm)
Tin Height: 4.5" (11.5 cm)

Specs

• Pre-seasoned with flax oil for a natural non-stick finish and easy loaf release.
• Suitable for high temperatures, resists warping and buckling (safe up to at least 300ºC/572ºF)
  
• Suitable for all ovens including ranges, electric, gas, and wood fired
• Durable 99.1% pure spun iron tin with a Netherton branded brass rivet
• Heavy duty and thick sided, for superb, even baking
• Crafted from 1.2mm heavy duty black iron
  

The round roaster is a stunning kitchen companion designed to move seamlessly from stovetop to oven to table.

Designed with a large cooking surface and optimum depth, the round roaster is at home searing pork chops, roasting vegetables, sautéing shrimp, braising short ribs, and even baking a casserole. Hand-forged and limited in quantity, each round roaster is visually unique while sharing fundamental design elements, including hand hammered handles with a texture designed for easy gripping and a beautiful pre-seasoned interior finish.

Specs:

• Diameter (top): ~12”
• Depth: ~2”
• Cook Surface: ~9”
• Handle to Handle: ~15”
• Weight: +/- 5 lbs

Set of four wine glasses with tall stems. Fine bowls with straight sides which curve towards a flat base.

• Made from lead-free crystalline glass for clarity and strength.
• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

Design and technology combine to complement and simulate handmade processes resulting in stemware featuring cold-cut and fire-polished rims, with finely drawn stems, produced from environmentally friendly lead-free crystalline glass. The quality of the glass guarantees a high level of flex and durability, brilliance and clarity.

Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book

Cocktails from Two Centuries of African American Cookbooks

Author: Toni Tipton-Martin

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

Hardcover | Clarkson Potter/Ten Speed | 256 Pages

An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Hardcover | W.W. Nortan & Company | 320 pages

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more.

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

• Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
• One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
• Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

Hardcover | Clarkson Potter/Ten Speed | 240 pages

Hardcover | Clarkson Potter/Ten Speed | 288 pages

On Food and Cooking

Author: Harold McGee

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout the new edition are:

• Traditional and modern methods of food production and their influences on food quality
• The great diversity of methods by which people in different places and times have prepared the same ingredients
• Tips for selecting the best ingredients and preparing them successfully
• The particular substances that give foods their flavors, and that give us pleasure
• Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

Hardcover | Scribner | 896 pages

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

• Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.

• Includes more than 100 recipes and more than 200 full-color photographs.

• Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

• British edition has sold 150,000 copies.

Hardcover | Clarkson Potter/Ten Speed | 544 pages

100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world.

MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil.

Creative, colorful, and always delicious, this is food for every day and every occasion.
 

Hardcover | Clarkson Potter/Ten Speed | 288 pages