New! – Page 39

Gran Cocina Latina

0393050696

€48,95

Gran Cocina Latina

The Food of Latin America

by Maricel E. Presilla

From the publisher:

How to cook everything Latin American.

Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

W. W. Norton & Company | Hardcover | 912 pages

My Korea

0393239721

€39,95

My Korea

Traditional Flavors, Modern Recipes

by Hooni Kim

A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen.

Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.

My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.

Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

Hardcover | W. W. Norton & Company | 352 pages

The Wok

0393541215

€48,95

The Wok

Recipes & Techniques

by J. Kenji López-Alt

Published by W. W. Norton & Company

Cover: Hardcover

Pages: 672

Bress 'N' Nyam

1682686043

€29,95

Bress 'N' Nyam

Gullah Geechee Recipes from a Sixth-Generation Farmer

by Matthew Raiford and Amy Paige Condon

Published by Countryman Press.

Cover: Hardcover

Pages: 240

Zaitoun

February 5, 2019

€29,95

Zaitoun

Recipes From The Palestinian Kitchen

by Yasmin Khan

Published by W. W. Norton & Company

Cover: Hardcover
Pages: 256

From the publisher

A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.

Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.

Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.

In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

The Way of the Cocktail

0593135377

€31,95

The Way of the Cocktail

Japanese Traditions, Techniques, and Recipes

by Julia Momosé & Emma Janzen
Published by Clarkson Potter
Cover: Hardcover
Pages: 336

The Cook You Want To Be

1984858564

€34,95

The Cook You Want To Be

Everyday Recipes to Impress

by Andy Baraghani

One of Bon Appétit's favorite talents shows you how to define and develop your individual cooking style—and become the cook you want to be—in 120 recipes.

Andy Baraghani learned to cook professionally in such vaunted restaurants as Chez Panisse and Estela, but his love for flavor began with the comforting home dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Baraghani evolved into a culinary influencer by asking himself, "What kind of cook do I want to be?" In answering that question for himself—the cook who can balance flavors and the cook who makes a perfect salad, for example—he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.

As the talent behind many of Bon Appetit's viral recipes—favorites like Cauliflower Bolognese, Tahini Ranch, and Ramen Noodles with Miso Pesto—Baraghani creates wow-factor flavors, delivers beautiful and satisfying meals with minimal fuss, and recasts well-known dishes in utterly delicious ways. Among his debut cookbook's 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it).

Showcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.

Hardcover | Lorena Jones Books | 336 pages

Mi Cocina

0593138708

€34,95

Mi Cocina

Recipes and Rapture from My Kitchen in Mexico

by Rick Martínez

From the publisher:

An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show “Pruébalo” on YouTube and Food52’s “Sweet Heat” series, Rick Martínez.

In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.

In this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspired—like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed.

Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick’s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious.

Published by Clarkson Potter
Cover: Hardcover
Pages: 304

Hitohira - Imojiya KT - VG10 - Damascus - Petty - 120mm - Western Handle

AAA-255-03-BA120

€122,95

Brand: Hitohira ひとひら (一片)
Producing Area: Seki, Gifu - Japan
Profile: Petty
Size: 120mm
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 228mm
Edge Length: 120mm
Spine Length: 125mm
Blade Height: 25mm
Thickness of Spine at Handle: 1.8mm
Thickness of Spine Half Way: 1.7mm
Thickness of Spine ~1cm from Tip: 1.0mm
Handle Length: 104mm
Weight: 82g
Saya/Guard: Purchased Separately

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

Hitohira - Imojiya KT - VG10 - Damascus - Petty - 120mm - Western Handle

Hitohira - Imojiya KT - VG10 - Damascus - 165mm Santoku - Western Handle

AAA-255-03-CA

€161,95

Brand: Hitohira ひとひら (一片)
Producing Area: Seki-Gifu/ Japan
Profile: Santoku
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 300mm
Edge Length: 167mm
Spine Length: 175mm
Blade Height: 46mm
Thickness of Spine at Handle: 2.1mm
Thickness of Spine Half Way: 1.9mm
Thickness of Spine ~1cm from Tip: 1.0mm
Handle Length: 128mm
Weight: 82g
Saya/Guard: Purchased Separately

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

Hitohira - Imojiya KT - VG10 - Damascus - 165mm Santoku - Western Handle

Belo Inox - Flatware - Artico Place Setting - 5 Piece - Matte

€34,95

Brand: Belo Inox
Line: Artico
Made In: Portugal
Finish: Matte
Material: Stainless Steel

Desert Fork:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 25mm
Weight: 42g

Desert Spoon:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 38mm
Weight: 48g

Table Fork:
Total Length: 206mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 27mm
Weight: 61g

Table Knife:
Total Length: 227mm
Handle Length: 120mm
Blade Length: 85mm
Blade Height: 18mm
Weight: 86g

Table Spoon:
Total Length: 205mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 40mm
Weight: 71g

Belo Inox - Flatware - Artico Place Setting - 5 Piece - Matte

Shozaburo - Standard - Slim 220mm Fabric Shears

LSDFA-060-220

€92,95

Total Length: 227mm
Blade Length: 88mm
Max Opening: 180mm
Weight: 160g

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

Shozaburo - Standard - Slim 220mm Fabric Shears

Ryusen - SK07 - Single Bevel Folding Steak Knife - Coreless Damascus - Coral Red Handle w/ Red Stitch Leather Case

SK-704

€288,95

Brand: Ryusen 株式会社龍泉刃物
Line: Folding Steak Knife SK07
Made In: Japan
Edge Steel: VG10+VG2 70 Layer Damascus
Bevel Symmetry: Single Bevel
Hand Orientation: Right Handed
Blade Thickness: 1.8mm
Hardness: 60HRC
Open Total Length: 206mm
Blade Length: 89mm
Blade Height: 15mm
Handle Length: 115mm
Handle Material: Aluminum
Weight: 73g
Case: Cow Leather with snap button.

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

Ryusen - SK07 - Single Bevel Folding Steak Knife - Coreless Damascus - Coral Red Handle w/ Red Stitch Leather Case

Coutellerie Chambriard - Le Thiers - Grand Gourmet - 6" Chef Knife - Juniper Handle

€180,95

Brand: Coutellerie Chambriard
Profile: Chef
Steel Type: Swedish 14C28N stainless
Hand Orientation: Ambidextrous
Handle: Western Juniper
Total Length: 275mm
Edge Length: 160mm
Spine Length: 155mm
Blade Height: 39.2mm
Thickness at Spine: 3mm
Thickness ½ way: 2.5mm
Thickness ~1cm from Tip: 1mm
Handle Length: 120mm
Weight: 148g
Saya/Guard: Brown Leather Sheath

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

Coutellerie Chambriard - Le Thiers - Grand Gourmet - 6" Chef Knife - Juniper Handle

BJB Thiers - Steak Knives - 6 Different Woods - Set of 6

BJB-1039

€180,95

Total Length: 230mm
Blade Length:105mm
Handle Length: 120mm
Spine Thickness: 1.5mm
Weight: 51g

Features

Handle of olive, boxwood, ebony, oak, kingwood and wenge.
Polished stainless steel

BJB Thiers - Steak Knives - 6 Different Woods - Set of 6

Knife Engineering

€39,95

Knife Engineering

Steel, Heat Treating, and Geometry

Author: Dr. Larrin Thomas

How to make the highest performing knives. A book for knife enthusiasts, knifemakers, and bladesmiths. Not a how-to on knifemaking or bladesmithing but an in-depth exploration of the effects of different steels, metallurgy, heat treatments, and edge geometries on knife performance. This book provides ratings for toughness, edge retention, and corrosion resistance for all of the popular knife steels. Micrographs of over 50 steels. Specific recommended heat treatments for each steel. And answers to questions like: 1) Does a thinner or thicker edge last longer? 2) What heat treatment leads to the best performance? 3) Are there performance benefits to forging blades? 4) Should I use stainless or carbon steel? All of these questions and more are answered by a metallurgist who grew up around the knife industry. Note: The book now has conversions to Celsius throughout after feedback from Global readers.

Softcover | Published Independently | 445 pages

Tsuboman - Atoma Diamond Plate - #1200 - Replacement Plate

LNEYD-020-1200

€61,95

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #1200.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #1200 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #600 - Replacement Plate

LNEYD-020-600

€63,95

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #600.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #600 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #400 - Replacement Plate

LNEYD-020-400

€65,95

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #400.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #400 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #140 - Replacement Plate

LNEYD-020-140

€68,95

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #140.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #140 - Replacement Plate

Tanaka Toishi - Natural Whetstone - Aoto (Harder) - Type 15

LBEBA-AOR2

€156,95

Brand: Tanaka Toishi 田中砥石工業所.
Producing Area: Kyoto/ Japan
Mine: Kouzaki
Appearance: "Aoto" means "blue stone", thus the blue foundation. Finer examples can be a true solid blue, while some can have subtle hints of purple or green, while softer examples will have more red/brown tones.
Size: 201mm x 57mm x58mm
Weight: 1528g

Recommended Usage: Mid polishing sequence, frosty Kasumi, mid sharpening for push-cut tools, keener edge with a little bite

Notes: This is finer and harder vs. its softer, coarser and generally slightly reder Aoto brother. While finer variants will typically be marginally slower cutting, they will have shallower scratches, last longer, provide brighter Kasumi, as well as be better for push cut tools. So this option will be more ideal for mid work.

Disclaimer: Given the natural aspect of these stones, all subjective qualities are our estimates and may vary slightly from your exact expectations and assessment. The images shown and characteristics described may be from a previous example. If purchased, yours may differ slightly in appearance and qualities. Dimensions, weight, and stamps may be different from listed if it has been tested.