Kitchen + Dining

Brand: Ateco
Material: Stainless Steel
Total Length: 227mm
Handle Length: 128mm
Width: 50mm
Weight: 85g

Brand: Ateco
Material: Stainless Steel
Total Length: 280mm
Handle Length: 128mm
Width: 65mm
Weight: 94g

Brand: Ateco
Material: Stainless Steel
Total Length: 320mm
Handle Length: 120mm
Width: 32mm
Weight: 82g

Brand: Ateco
Material: Stainless Steel
Total Length: 360mm
Handle Length: 130mm
Width: 32mm
Weight: 93g

Brand: Ateco
Material: Stainless Steel
Total Length: 282mm
Handle Length: 125mm
Width: 40mm
Weight: 85g

Brand: Ateco
Material: Stainless Steel
Total Length: 225mm
Handle Length: 100mm
Width: 20mm Down to 8mm
Weight:  29g

Brand: Ateco
Material: Stainless Steel
Total Length: 207mm
Handle Length: 98mm
Width: 19mm
Weight: 40g

Brand: Ateco
Material: Stainless Steel
Total Length: 225mm
Handle Length: 100mm
Width:  18mm
Weight: 27g

Brand: Ateco
Material: Stainless Steel
Total Length: 215mm
Handle Length: 100mm
Width: 19mm
Weight: 41g

Total Length: 160mm
Handle Length: 85mm
Wheel Diameter: 35mm
Weight: 32g

Total Length: 250mm
Handle Length: 140mm
Wheel Diameter: 98mm
Weight: 193g

Total Length: 175mm
Handle Length: 100mm
Wheel Diameter: 70mm
Weight: 76g

Atelier Crenn

Metamorphosis of Taste

by Dominique Crenn and Karen Leibowitz
Published by Harvest
Cover: Hardcover
Pages: 376

About 

The debut cookbook from the first female chef in America to earn two Michelin stars

Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.

Ayla

A Feast of Nepali Dishes from Terai, Hills and Himalayas

by Santosh Shah.
Published by DK.
Cover: Hardcover
Pages: 224

About the Book

Celebrate the vibrant flavours of Nepal with this unique range of recipes from MasterChef: The Professionals finalist, Santosh Shah.

The rich and diverse flavours of Nepal have often been overshadowed by the noise of cuisines from neighbouring countries, India and China. Popular chef and MasterChef: The Professionals finalist, Santosh Shah, is here to set the record straight and put Nepali cuisine firmly on the map with his first cookbook, Ayla.

Featuring 60 flavoursome recipes, home cooks can experience Nepali and Himalayan cuisine in their own kitchens, with dishes inspired by the produce of Nepal’s rivers and mountains. Alongside Santosh’s own stories from the country, he shares the history of certain foods, from zingy chutneys and traditional chicken momos to mouthwatering wild mushroom soup.

Whether you are a cooking novice or an advanced chef looking to experiment with new flavours, Ayla offers plenty of recipe ideas and inspiration to fill your plate. With easy-to-follow recipes, stunning imagery and Santosh’s culinary wisdom, you will begin an adventure from your own kitchen. So sharpen your kitchen skills and experience a taste of Nepal.

Back in the Day Bakery Cookbook

More Than 100 Recipes From the Best Little Bakery in the South.

by Cheryl Day and Griffith Day.
Published by Artisan.
Cover: Hardcover
Pages: 272

With honesty and curiosity, British-born Omani-Zanzibari chef Dina Macki explores the unique foodscape of Oman, in the first Omani cookbook to be written by an Omani chef.

Bahari, meaning "ocean" in Swahili, is a culinary exploration of the rich flavors and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal.

In this distinctive cookbook, Dina Macki travels across Oman and Zanzibar, unearthing regional delicacies and recreating the food of her heritage. With more than 100 recipes for meat, fish, vegetables, homemade breads and dips, desserts, and drinks, Macki invites us into her kitchen, showing us how to create exquisite Omani dishes at home. Tapping into the stories behind the recipes and ingredients, Macki brings a fresh perspective in nuanced essays on migration and identity, exploring how food connects us to our past and our communities.

Combining personal essays and contemporary twists on traditional recipes, Bahari takes us on a journey through the flavors of Oman, in a tale that is as fascinating as it is delicious.

 

Hardcover | DK | 256 pages

 

Baking at the 20th Century Cafe

Iconic European Desserts from Linzer Torte to Honey Cake

by Michelle Polzine.

Published by Artisan.

Cover: Hardcover
Pages: 352

Bangcok

Recipes and Stories from the Heart of Thailand

By Leela Punyaratabandhu

About the Book

From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.

Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.

In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city—from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.

Bao

Authors: Erchen Chang, Shing Tat Chung, and Wai Ting Chung

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.
 
Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.
 
Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. 
 
Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. 
 
Chapters and featured dishes include:

• BAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO
• Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup
• Grill House – Chilli Chicken Wings, Shacha Ox Heart Skewers
• Taiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings
• Noodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles
• Drinks – Peanut Milk, Melon Sour, Milk Foam Tea

Hardcover | Phaidon Press | 240 pages

A delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.

Across the English-speaking Caribbean, "me belly full" can mean more than just a satisfied stomach, but a heart and soul that's full too. In Belly Full, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.

Eleven staple ingredients—beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppers—hold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territory's cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad & Tobago, and Cuba) and encourages us to celebrate the delicious differences.

Belly Full provides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:

• Cornmeal: Pen Mayi from Haiti and Conkies from Barbados
• Okra: Callaloo from Trinidad and Tobago and Fungee from Antigua
• Plantains: Mofongo from Puerto Rico and Tortilla de Plátano Maduro from Cuba
• Salted Cod: Ackee and Saltfish from Jamaica and Accras de Morue from Martinique

Belly Full, with its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.

 

Hardcover | Clarkson Potter/Ten Speed | 256 pages