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Brand: Kimura Glass
Origin: Japan
Line: Punk
Glass Type: Lead-Free Crystal
Total Height: 186mm
Total Width: 93.5mm
Base Diameter: 80mm
Stem Thickness: 4mm
Bowl Height: 40mm
Bowl Diameter: 93.5mm
Mouth Diameter: 86mm
Glass Thickness: 0.7mm
Weight: 75g

Brand: Kimura Glass
Line: Asa
Glass Type: Lead-Free Crystal 
Total Height: 137mm
Total Width: 96mm
Base Diameter: 73.5mm
Stem Thickness: 3.8mm
Cup Height: 45mm
Cup Diameter: 96mm
Glass Thickness: 96mm
Weight: 82g

Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry.

Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time.

In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom.

With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them.

CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally’s family

PERSON OF NOTE: Sally Schmitt was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking.
 

Hardcover | Chronicle | 352 pages

 

The cookbook that launched Yotam Ottolenghi as an international food celebrity. If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook.

A vegetarian cookbook from the author of Jerusalem: A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs, and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!

Plenty is an indispensable cookbook for every home library.

 

Hardcover | Chronicle | 288 pages

 

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.”

In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.”

This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

 

Paperback | University of Georgia Press | 256 pages

 

Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

 

Hardcover | University of North Carolina Press | 120 pages

 

In this inspiring and creative Mexican cookbook, Andrea Pons takes you on a journey through flavor, family, and her immigration story. With 78 easy and delicious recipes from three generations of women in her family, this cookbook offers you a taste of authentic Mexican cuisine.

Mamacita began as a celebration of the authentic Mexican recipes Andrea Pons loved growing up, but it quickly became a way for her to return to her roots and reconnect with her Mexican heritage. In her journey through food, she shares not only her experiences with cooking but also her family's immigration story.

When Pons was faced with the possibility of deportation, and she and her family struggled to navigate the US immigration system--in the country that had been their home for 16 years--she looked to these recipes for help. To fund her family's significant legal fees, she sold self-published copies of Mamacita, and the cookbook became both a symbol of their journey and a rallying cry.

This new edition of Mamacita offers 30 more photos and 11 additional recipes, allowing you to taste even more of the love in Pons's dishes.

Foreword by James Beard Award nominee Hetty Lui McKinnon

 

Hardcover | Princeton Architectural Press | 192 pages

 

The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes.
This is the story of a family as told through food. Judy, the family matriarch, speaks to preserving the traditions she grew up with in China and regional Chinese food ways. Dad Bill worked in his family’s Chinese restaurant during his formative years, and walks you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and easy weeknight recipes covered. Put them all together, and you have the first cookbook from the funny and poignant family behind the hugely popular multi-generational blog, The Woks of Life.

You’ll find a compendium of go-to, accessible, and essential Chinese recipes, from Pork & Shrimp Siu Mai and Spicy Beef Biang Biang Noodles to Cantonese Pork Belly Fried Rice and Salt-and-Pepper Fried Oyster Mushrooms. There are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations on essential tools (including the all-important wok), and game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.

Whether you’re new to Chinese cooking or you already dabble in bean paste and chili oil, you’ll find inspiration from this chorus of voices, and trustworthy recipes that will become a part of your family story, too.

 

Hardcover | Clarkson Potter/Ten Speed | 320 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

 

A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.

River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed explanation of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.

 

Hardcover | Clarkson Potter/Ten Speed | 256 pages

 

The highly anticipated cookbook from the Bushwick, Brooklyn, restaurant the New York Times called "one of the most extraordinary restaurants in the country," which began as a pizzeria and quickly redefined the urban food landscape.

When it first opened in 2008, no one knew what to expect from Roberta's. Roaming the streets of industrial Bushwick, you'd never know that the restaurant's graffiti-adorned concrete exterior housed some of the most delicious and refined cuisine around. Yet as the forces behind Roberta's--chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini--tell us, the secret of the restaurant's success has always been its fresh, seasonal, and meticulously prepared food, making Roberta's the leader in the haute-Brooklyn movement. They finally share their recipes here, including those for their genre-busting pizza, in a book that will capture the exciting vibe of this one-of-a-kind destination restaurant.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with 95 recipes that skillfully blend traditional ingredients, modern twists, and the sizzle of a hot fire to create remarkable meals.

Grilling has a long history in Japan, and for good reason: the cuisine's salty-sweet flavors take well to hints of smoke. In The Japanese Grill, Tadashi Ono and Harris Salat reveal the diversity of Japanese-style grilling. They share their secrets for classics such as Chicken Yakitori and Miso-Cured Mackerel, create new comfort foods like London Broil with Garlic-Soy Marinade and Turkey Burgers with Miso Barbecue Sauce, and serve up innovations like Green Tea-Smoked Duck Breasts and Salmon with Shiso Pesto. A selection of side dishes and salads round out grilled meals. In this handsome volume, Ono and Salat bring Japanese grilling culture to Western tables--with delicious results that are at once familiar and new.

 

Paperback | Clarkson Potter/Ten Speed | 192 pages

 

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.

Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

 

Paperback | Clarkson Potter/Ten Speed | 160 pages

 

A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, simmering, smoking, and pressure frying. As Japan's most beloved cookware, donabe is becoming increasingly popular in the US as the media discovers it and American home cooks and chefs become interested in authentic Japanese cooking. Donabe expert, Tokyo native, and Los Angeles cooking teacher Naoko Takei Moore, along with three-star Michelin chef Kyle Connaughton, have partnered to create the first English-language cookbook on donabe cooking. The traditional Japanese recipes in Donabe--from Yuzu Butter Cod and Ginger Pork Sukiyaki, to Crab Rice with Charred Scallion and Tat Soi--are rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as Suzanne Goin, David Chang, and Thomas Keller, all of whom utilize donabe in their own kitchens.

 

Hardcover | Clarkson Potter/Ten Speed | 328 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

 

The IACP 2020 winner in the Beer, Wine, & Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.

Tiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.

Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler's Cove and Potions of the Caribbean can embrace Tiki's modern style and spirit
while new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.

 

Hardcover | Rizzoli | 192 pages

 

Brand: Hitohira ひとひら (一片)
Made in:  Tosa-Kochi/ Japan
Line: Kurouchi
Profile: Japanese Paring Knife
Edge Length: 85mm
Blade Height: 40mm
Edge Steel: White #2 (Shirogami)
Steel Type: Carbon
Grind: Convex
Construction: Awase/Clad
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Oval Wa
Handle Material: Magnolia
Ferrule/Bolster Material: Buffalo Horn
Total Length: 195mm
Spine Length: 95mm
Thickness of Spine at Handle: 2.5mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 101mm
Weight: 67g
Saya/Guard: Purchased Separately

 

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Hitohira ひとひら (一片)
Line: White #2 Migaki Tsuchime
Profile: Gyuto
Edge Length: 216mm
Blade Height: 47mm
Edge Steel: White #2
Steel Type: Carbon
Grind: Convex
Construction: Awase/Clad
Cladding: Stainless
Finish: Migaki Tsuchime
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry
Ferrule/Bolster Material: Ebony
Total Length: 376mm
Spine Length: 230mm
Thickness of Spine at Handle: 1.7mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 145mm
Weight: 140g
Saya/Guard: Purchased Separately

 

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: FJ SG2 Mirror
Profile: Bunka
Edge Length: 179mm
Blade Height: 47mm
Edge Steel: SG2 Powder Metal
Steel Type: Stainless
Grind: Convex
Construction: Awase Clad
Cladding: Stainless
Finish: Mirror
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Linen Micarta
Ferrule/Bolster Material: Stainless Steel
Total Length: 296mm
Spine Length: 173mm
Thickness of Spine at Handle: 1.8mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 120mm
Weight: 173g
Saya/Guard: Purchased Separately

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

Brand: Mizuno 水野製作所株式会社
Smith: Mizuno Seisakusho 水野製作所
Producing Area: Sanjo-Niigata/ Japan
Steel: S45C
Steel Type: Mono (Zenko) Carbon 
HRC: 55-56
Handle: Oak
Total Length: 460mm
Blade Length: 75mm
Thickness at Poll: 23mm
Weight: 970mm

Includes a Vinyl Sheath with snap & string.

Brand: Mizuno 水野製作所株式会社
Smith: Mizuno Seisakusho 水野製作所
Producing Area: Sanjo-Niigata/ Japan
Size: 1.5kg
Steel Type: Carbon Steel
Steel: Unclassified (Carbon Steel)
Handle: Oak
Hand Orientation: Ambidextrous
Total Length: 900mm
Edge Length: 70mm
Blade Height: 195mm
Thickness at Halfway: 30mm
Handle Length: 860mm
Weight: 2138g