Brand: ALLEX 林刃物
Product Type: Spatula
Spatula length: 150mm
Handle Length: 110m
Total Length: 260mm
Weight: 55g
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
You may also like
"Tenugui" is translated as a traditional Japanese towel. Because tengui are long and thin they make amazing, fast drying kitchen towels but they can be used in many other ways as well — for gift wrapping, as a scarf or handkerchief, or even a decoration for your home.
Brand: 10Good
Product Type: Tenugui
Size: 106×35cm
Weight: 44g
Material: Cotton 100%
A Cook's Book
The Essential Nigel Slater
Author: Nigel Slater
The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays.
A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake.
From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include:
From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include:
- A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup
- Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf
- Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom
- Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles
- A Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon Tart
Hardcover | Clarkson Potter/Ten Speed | 512 pages
A Feather and a Fork
125 Intertribal Dishes from an Indigenous Food Warrior
Author: Crystal Wahpepah
From an acclaimed Indigenous chef comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways—featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange.
Chef Crystal Wahpepah has used her growing platform to tell the little-known history of Oakland's tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Crystal's powerful message to reconnect to our foodways and transform generational trauma into strength as well as her healing dishes have been seen on Food Network’s Chopped and Beating Bobby Flay.
The rise of corporate agriculture around the world relies on singular and often genetically modified monocultures plus lots of chemicals and soil additives to produce massive crop yields. And while this approach may economically make sense on paper to feed multitudes at the lowest price point possible, it has harmed our physical health, emotional well-being, and the very creation that supports life. This truth applies not just to Indigenous people, who have been harmed by the federal commodified foods program, but to all of us who have come to rely on cheap and easy processed foods to feed our families. We no longer get the nutrients we need from our food and spend lots of money on supplementing our diets. We develop chronic diseases that can be avoided and even cured through eating habits.
Eat with the seasons, cure your disconnection with the land, and cook colorful, delicious food rooted in the oldest traditions including:
- Three Sisters Veggie Bowls
- Sweet Blue Cornbread with Huckleberry Compote
- Indigenous Popcorn Balls with Edible Flowers
- Strawberry-Sumac Salad with Maple-Sage Vinaigrette
- Bison Roast with Chokeberry Rub
- Smoked Salmon Dip with Red Chilies and Chips
- Acorn Muffins, and much more
A Feather and a Fork includes 125 recipes developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions.
Hardcover | Rodale Books | 304 pages
A Kitchen on Goose Cove
Author: Devin Finigan with Peter Kaminsky
A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food & Wine’s best restaurants in 2024 and 2025.
There is an allure to Maine that captures the imagination of so many: it’s a longing for a simpler pace of life, it’s the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine’s pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine’s iconic ingredients—from lobster and clams to honey and fiddleheads—to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan’s first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen.
Hardcover | Workman Publishing | 328 pages
A Middle Eastern Pantry
Essential Ingredients for Classic and Contemporary Recipes: A Cookbook
Author: Lior Lev Sercarz
A vivid and insightful exploration of Middle Eastern ingredients featuring 90 recipes and transportive photography, from the author of Mastering Spice and The Spice Companion
Israeli-born author, chef, and spice master Lior Lev Sercarz brings home cooks on a fantastical journey to the Middle East to learn about the region’s most coveted recipes via its most sought-after ingredients from spices to syrups and seeds to cured meats and dried fruit.
Through ninety delicious recipes, historically driven ingredient research, essays on Middle Eastern food artisans, and gorgeous photography, A Middle Eastern Pantry showcases iconic Middle Eastern recipes such as homemade Egyptian Dukkah, Turkish Sujuk Manti dumplings, a Druze-style Sumac Onion Salad, and Bint el Sahn, a Yemeni cake made from flakey layers of dough soaked with honey. Readers learn how to buy, use, make, and store pantry staples, from different types of molasses to legumes, grains, pickles, and, of course, spices. Chapters are organized by key ingredient category like Olives, Nuts, and Grains presenting an array of pantry staples and practical recipes. Readers will also find insights on buying and sourcing ingredients and friendly tips for cooking and storing take braises, roasts, dips, snacks, and spice blends to the next level.
An homage to Middle Eastern cuisine, A Middle Eastern Pantry is the ultimate resource for fans of deep flavor and dishes with even deeper roots.
Through ninety delicious recipes, historically driven ingredient research, essays on Middle Eastern food artisans, and gorgeous photography, A Middle Eastern Pantry showcases iconic Middle Eastern recipes such as homemade Egyptian Dukkah, Turkish Sujuk Manti dumplings, a Druze-style Sumac Onion Salad, and Bint el Sahn, a Yemeni cake made from flakey layers of dough soaked with honey. Readers learn how to buy, use, make, and store pantry staples, from different types of molasses to legumes, grains, pickles, and, of course, spices. Chapters are organized by key ingredient category like Olives, Nuts, and Grains presenting an array of pantry staples and practical recipes. Readers will also find insights on buying and sourcing ingredients and friendly tips for cooking and storing take braises, roasts, dips, snacks, and spice blends to the next level.
An homage to Middle Eastern cuisine, A Middle Eastern Pantry is the ultimate resource for fans of deep flavor and dishes with even deeper roots.
Hardcover | Clarkson Potter/Ten Speed | 288 pages
A Montreal Cook
Recipes and Reflections from My Kitchen
Author: Lesley Chesterman
Take a culinary journey through Montreal with award-winning chef, author, and food critic Lesley Chesterman.
Start your day with irresistible breakfast and brunch options like Bostok, a French bakery classic where almond croissants meet French Toast. Tour the city’s vibrant market culture and follow Chesterman through traditions like apéro hour and après-ski. You’ll discover the ins and outs of entertaining Montreal-style, with multicultural offerings that reflect the city’s vibrant spirit and classic Quebecois dishes that are both accessible and irresistible.
Through luscious photos, witty notes, and over 90 soulful and easy-to-follow recipes, Chesterman explores Montreal’s unique influence on her life as one of Quebec’s most beloved chefs and restaurant critics, all with the spirit of a friend chatting across the kitchen table.
With an added list of her own personal city favorites—from bistros and wine bars to bakeries and cheesemongers—A Montreal Chef is both deeply personal and warmly welcoming, transporting readers and home cooks directly to the unique city of Montreal and its unforgettable cuisine.
Hardcover | Simon & Schuster | 384 pages