In stock

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing. I

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Kyokuha grits: 200, 300, 400, ~500 to ~600, 800, 1000, 1500, 2000, 3000, 4000, 8000, 10,000, and 16,000

Brand: NSK
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #400

Brand: Windmühlenmesser
Made in: Solingen - Germany
Line: Yatagan
Profile: Slicer
Edge Length: 158mm
Blade Height: 16mm
Edge Steel: Proprietary Stainless
Steel Type: Stainless
Grind: Flat
Construction: Mono-Steel
Cladding: N/A
Finish: Blue Glazed
Bevel: Double
Bevel Symmetry: 505/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Plumwood
Ferrule/Bolster Material: N/A
Total Length: 273mm
Spine Length: 157mm
Thickness of Spine at Handle: 1.4mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 110mm
Weight: 57g
Saya/Guard: Sold Seperately

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

• Made from lead-free crystalline glass for clarity and strength, and designed for the everyday.
• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

The long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.

*As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home*

Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients:

• Caldo de Pollo (Mexican chicken soup)
• Tacos de Bistec (steak tacos)
• Carnitas (tender, crispy pork)
• Albondigas (Mexican meatballs)
• Tamales (both savory and sweet)
• Enchiladas (both red and green sauces)
• Mole Poblano (one of the most classic and popular moles)
• Nopales (recipes made with cactus paddles)
• Empanadas (beef and cheese filled)
• Chiles Rellenos (stuffed and fried poblano peppers)
• Pozole (both red and green versions)
• Camarones en Chipotle (deviled shrimp)
• Salsa Taquera (salsa for tacos)
• Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite)
• Buñuelos (crispy dough fritters coated in sugar)
• Aguas Frescas (horchata, hibiscus, and tamarind flavors)
• and much more!

Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.
 

Hardcover | Rock Point | 192 pages

While bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown--even though they're delicious, nutritious, and easy to grow in northern climates. Caroline, Stâephanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance. Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs. The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Quâebec. Asian Vegetables is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.

Hardcover | Ambrosia | 352 pages

An exciting and unexpected collection of 100 recipes that re-examines Chinese American food

Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.

Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.

In Kung Food, he breaks the boundaries of flavors in chapters such as:

• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)

Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery.

The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.

Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.

This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

This new classic of American country cooking proves that the food of Deep Run, North Carolina—Vivian's home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that "will keep your soul fed for weeks" (Garden and Gun).

In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.

Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.

Recipes include family favorites like

• Blueberry BBQ Chicken
• Creamed Collard-Stuffed Potatoes
• Fried Yams with Five-Spice Maple Bacon Candy
• Chicken and Rice
• Country-Style Pork Ribs in Red Curry-Braised Watermelon
• And show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan-Chewy Pie.

You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

Hardcover | Little, Brown and Company | 576 pages

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more.

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

• Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
• One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
• Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

Hardcover | Clarkson Potter/Ten Speed | 240 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

Paperback | Bloomsbury USA | 304 pages

Hardcover | Harvest | 320 pages

Hardcover | Clarkson Potter/Ten Speed | 352 pages

Hardcover | Clarkson Potter/Ten Speed | 224 pages

Saya Pin Included with each Saya

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Saber Yanagiba

Total Length: 345mm

Internal Length: 315mm

Total Width: 51mm

Internal Width at Opening: 38mm

Weight: 61g

The Everlasting Meal Cookbook

Leftovers A-Z

Author: Tamar Adler

Award-winning author Tamar Adler's inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers—perfect for solo meals or for feeding the whole family.

Food waste is a serious issue today—nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we’re stuck. That’s where Tamar Adler can help—her area of culinary expertise is finding delicious destinies for leftovers. Whether it’s extra potatoes or meat, citrus peels or cold rice, a few final olives in a jar or the end of a piece of cheese, she has an appetizing solution.

Here, in An Everlasting Meal Cookbook, she offers more than 1,500 easy and creative ideas to use up nearly every kind of leftover—and helpfully explains how long each recipe takes. Now you can easily transform a leftover burrito into a lunch of fried rice, or stale breakfast donuts into bread pudding. These inspiring and tasty recipes don’t require any precise measurements, making this cookbook a go-to resource for when your kitchen seems full of meal endings with no clear meal beginnings in sight. Organized alphabetically and filled with foods across the spectrum—from applesauce to truffles and potato chip crumbs to cabbage—this comprehensive guide makes it easy to flip through so you can find a use for all types of unused food.

Sensible, frugal, and consistently delicious, the recipes in An Everlasting Meal Cookbook allow you to prepare meals with economy and grace, making this a vital resource that every home cook needs.

Tamar Adler is the James Beard and IACP Award–winning author of An Everlasting Meal; Something Old, Something New; and An Everlasting Meal Cookbook. She is a contributing editor at Vogue, has been a New York Times Magazine columnist, and the host of the Luminary podcast, Food Actually. She has cooked at ?Chez Panisse, and lives in Hudson, New York.

Hardcover | Scribner | 560

Chef Tee's Caribbean Kitchen

Vibrant recipes that bring the joy of island cooking to your home

Author: Chef Tee

Bring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads, and rum-based cocktails.

Caribbean cuisine offers a world of flavor from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine-filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades, and cool chutneys as well as vibrant salads, wood grills, and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colors and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavor, guaranteed to transport you to paradise.

Hardcover | Ryland Peters & Small | 192

Love Japan

Recipes from our Japanese American Kitchen

Authors: Sawako Okochi and Aaron Israel with Gabriella Gershenson

Discover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan

Hardcover | Ten Speed Press | 272 Pages