Anniversary Sale 2

A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. 

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.

Hardcover | Ten Speed Press | 272 pages

 

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Solid Brown / "Beige Grise"
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: YUKIWA
Made In: Japan
Handle Material: Stainless Steel
Total length: 175mm / 6.75"
Muddler diameter: 35mm / 1.5"
Total Weight: 162.0 g

Brand: Hitohira ひとひら (一片)
Line: Harima Forged
Made in: Miki, Hyogo - Japan
Profile: Santoku/Home Chef
Edge Length: 166mm
Blade Height: 45mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase San-Mai (clad)
Cladding: Soft Stainless
Finish: Nickel Damascus
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Oval Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Pakka
Spine Length: 181mm
Thickness of Spine at Handle: 3.3mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1.4mm
Handle Length: 128mm
Total Length: 307mm
Weight: 114g
Saya/Guard: Sold Separately

 

Hardcover | Harper Collins | 224 pages

 

Take a mouth-watering trip to the Balkans and celebrate the spirit of North Macedonia with traditional recipes, joyful stories, and a new generation of dishes.

Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region’s vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate—from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts.

Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.

 

Hardcover | DK | 240 pages

 

The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed No-Recipe Recipes to make weeknight pantry cooking more inspired and delicious.
Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No-Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun.

Now NYT Cooking is making it truly easy for all home cooks to build their cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each using ingredients from your pantry with approximate amounts, like a "glug" and a "fistful," and beautifully photographed. With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicious, improvisational approach to the dinner table night after night.

Paperback | Ten Speed Press | 256 pages

Hardcover | Harvest | 496 pages

 

Length: 210mm
Width: 75mm
Height: 10mm
Weight: 700g
Grit: #140

The Atoma plate we know and love, with a handle!

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites.

So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers.

In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.

Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.

This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.

Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

 

Hardcover | William Morrow Cookbooks | 288 pages

 

Brand: Windmühlenmesser
Made in: Solingen - Germany
Line: Yatagan
Profile: Slicer
Edge Length: 158mm
Blade Height: 16mm
Edge Steel: Proprietary Stainless
Steel Type: Stainless
Grind: Flat
Construction: Mono-Steel
Cladding: N/A
Finish: Blue Glazed
Bevel: Double
Bevel Symmetry: 505/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Plumwood
Ferrule/Bolster Material: N/A
Total Length: 273mm
Spine Length: 157mm
Thickness of Spine at Handle: 1.4mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 110mm
Weight: 57g
Saya/Guard: Sold Seperately

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

Set of four wine glasses with short stems and bowls that taper towards a fine rim.

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

Set of four contemporary coupe glasses with tall, elegant stems. The generous angular bowl tapers towards a fine rim. Made from lead-free crystalline glass for clarity and strength.

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

Set of four beer glasses with large bowls and fine stems. Made from lead-free crystalline glass for clarity and strength.

Brand: Komon
Material: Hinoki Wood
Length: 11.5"
Width: 3.2"
Weight: 35g

 

The long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.

*As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home*

Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients:

• Caldo de Pollo (Mexican chicken soup)
• Tacos de Bistec (steak tacos)
• Carnitas (tender, crispy pork)
• Albondigas (Mexican meatballs)
• Tamales (both savory and sweet)
• Enchiladas (both red and green sauces)
• Mole Poblano (one of the most classic and popular moles)
• Nopales (recipes made with cactus paddles)
• Empanadas (beef and cheese filled)
• Chiles Rellenos (stuffed and fried poblano peppers)
• Pozole (both red and green versions)
• Camarones en Chipotle (deviled shrimp)
• Salsa Taquera (salsa for tacos)
• Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite)
• Buñuelos (crispy dough fritters coated in sugar)
• Aguas Frescas (horchata, hibiscus, and tamarind flavors)
• and much more!

Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.
 

Hardcover | Rock Point | 192 pages

 

 

While bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown--even though they're delicious, nutritious, and easy to grow in northern climates. Caroline, Stâephanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance. Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs. The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Quâebec. Asian Vegetables is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.

 

Hardcover | Ambrosia | 352 pages

 

 

An exciting and unexpected collection of 100 recipes that re-examines Chinese American food

Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.

Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.

In Kung Food, he breaks the boundaries of flavors in chapters such as:

• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)

Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

 

An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery.

The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.

Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.

This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

 

This new classic of American country cooking proves that the food of Deep Run, North Carolina—Vivian's home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that "will keep your soul fed for weeks" (Garden and Gun).

In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.

Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.

Recipes include family favorites like

• Blueberry BBQ Chicken
• Creamed Collard-Stuffed Potatoes
• Fried Yams with Five-Spice Maple Bacon Candy
• Chicken and Rice
• Country-Style Pork Ribs in Red Curry-Braised Watermelon
• And show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan-Chewy Pie.

You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

 

Hardcover | Little, Brown and Company | 576 pages

 

The seminal work of American food writing--part essay collection, part cookbook—that reshaped the way we write and think about food; indispensable reading for anyone who loves to eat. With a new foreword by Ruth Reichl.

"Unlike some people, who love to go out, I love to stay home."

So begins Home Cooking, Laurie Colwin's timeless work of food writing and "everything food writing should be: funny, profound, inspiring and unaffected" (Nigella Lawson). Weaving together memories, recipes, and wild tales of years spent in the kitchen, this is Colwin's manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin's hard-won expertise, Home Cooking has spoken to the hearts of amateur cooks, professional chefs, and food lovers for more than thirty years, and this edition features a brand new foreword by Ruth Reichl.

 

Paperback | Knopf | 244 pages