Kitchen + Dining

Brand: Hitohira ひとひら (一片)
Product Type: Moribashi
Handle Material: Satine
Size: (Full Length): 260mm
Handle Length: 121mm
Weight: 60g

 

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

Brand: Hitohira ひとひら (一片)  
Profile: Oyster
Edge Length: 97mm
Hand Orientation: Ambidextrious 
Handle: Ho Wood
Total Length: 212mm 
Handle Length: 115mm
Blade Height:  16mm
Thickness of Spine at Handle: 2.8mm
Thickness of Spine Half Way:  2.6mm
Thickness of Spine ~1cm from Tip: 2.4mm
Weight: 83g

 

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

Total Length: 150mm
Blade Length: 64mm
Handle Length: 85mm
Blade Height: 16mm
Weight: 54g

 

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

From renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.

In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.

In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.

Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.

UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world. HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook.

…AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.

 

Hardcover | Chronicle | 272 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

 

Welcome to Hoppers, where the flavours, colors, aromas and sights transport you to the tropical warmth of Sri Lanka.

Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them.

The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy deviled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants.

Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island.

 

Hardcover | Quadrille | 352 pages

 

Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.

 

Paperback | North Point Press | 224 pages

 

Hardcover | Harvest | 496 pages

 

I Am A Filipino

And This is How We Cook

by Nicole Ponseca and Miguel Trinidad.
Published by Artisan.
Cover: Hardcover
Pages: 304

About the Book

To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare, with its layered spicy stews and flavors of burnt coconut. But it also entails beloved street snacks like ukoy (fritters) and empanadas and the array of sweets and treats called meryenda. Dishes reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands, but Filipinos turned the food into their own unique and captivating cuisine. Filled with riotously bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long festive table piled high with food. Just dig in!

Author: Vishwesh Bhatt

One of the South’s best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner.

A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala–Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious.

I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout.

Bhatt vividly recounts the special meals cooked by his mother and grandmothers—vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas—and presents them alongside dishes he’s shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party–worthy Grilled Pork Tenderloin with Tandoori Spices.

Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you’re cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.
 

Hardcover | WW Nortan | 320 pages

 

I Dream of Dinner (so You Don't Have To)

Low-Effort, High-Reward Recipes: A Cookbook

by Ali Slagle
Published by Clarkson Potter.
Cover: Hardcover
Pages: 400

About the Book

150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle

With minimal ingredients and maximum joy in mind, Ali Slagle’s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.

Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

In Bibi's Kitchen

The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

by Hawa Hassan and Julia Turshen

From the publisher:

Ten Speed Press | Hardcover | 281 pages

 

In my Kitchen

A Collection of New and Favorite Vegetarian Recipes

By Deborah Madison

About the Book

From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison–and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

 

The classic, landmark cookbook of seasonal Southern recipes, from Edna Lewis, the beloved, James Beard Award-winning "first lady of Southern cooking" (NPR).

Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after Emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra to Pan-Braised Spareribs to Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

 

Hardcover | Knopf | 336 pages

 

Hardcover | Clarkson Potter/Ten Speed | 352 pages

 

A beautiful new edition of the classic Indian cookbook, with all-new recipes, illustrations, and a new foreword by the author

In 1982, with the premier of her now-legendary television program, Indian Cookery, Madhur Jaffrey firmly established herself as "the queen of Indian cooking" (Saveur). The show and this, its companion cookbook, helped to inspire countless home cooks to embrace real Indian food, many for the first time.

In this stunning new edition, beautifully illustrated and featuring new recipes and a new foreword by the author, Jaffrey shares timeless dishes with a new generation. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. A go-to resource for generations of readers, four decades after it was first published Indian Cookery remains the last word on the subject.

 

Hardcover | Knopf | 240 pages

 

Author: Japanese Culinary Academy

From the publisher:

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.

Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand.

INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.

The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

Cover: Hardcover
Pages: 215
Dimensions: 10 1/2"H x 8 1/2"L x 1"W 
Weight: 2.4 Lbs

Invitation to a Banquet

The Story of Chinese Food

Author: Fuchsia Dunlop

The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it’s the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.

Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.

Hardcover | W. W. Norton & Company | 480 Pages

For easy preparation of fresh, pure whipped cream. Ready in just a few seconds and can be kept in the refrigerator for up to 10 days. Stainless steel bottle, Easy push-button design, 2-year warranty (from ISI). Uses 1 iSi cream charger.

Capacity: 1 Pint

Color: Black + Stainless Steel

The all-purpose tool for the Professional kitchen. For the preparation of light and fluffy Espumas, finger food, warm and cold sauces and whipped soups, as well as whipped cream and desserts. For cold and hot preparations. Stainless steel bottle and head -designed for professional use. Head with protective silicone grip and fixed stainless steel valve for easy dispensing, even with hot preparations. Heat-resistant silicone gasket with removal tab for quick and hygienic cleaning. Keep warm in bain-marie up to 75°C/165°F.

Includes: stainless steel straight tip, tulip tip, straight tip with teeth, cleaning brush, ergonomic charger holder with non-slip silicone grip, and heat resistant silicone grip at neck. Dishwasher-safe, NSF-certified, 2 year warranty (from ISI) 1.0 Quart capacity. Uses 2 iSi cream chargers.

Capacity: 1 Quart

Color: Stainless Steel

iSi Cream Chargers are made exclusively for ISI cream whippers. They are leakproof, have no expiration date, and are made of 100% recyclable steel. 8.4 Gram N20 Chargers.

Pack of 10.