In stock

A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. 

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.

Hardcover | Ten Speed Press | 272 pages

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Solid Brown / "Beige Grise"
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Herringbone
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Yellow + Tan Stripe
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Yoshida Hamono
Line: HAP40 Black
Made In: Taku City, Saga - Japan
Profile: Bunka
Edge Steel: HAP40
Steel Type: Carbon
Cladding Material: Stainless Steel
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle: Lacquered Golden Dust
Total Length: 333mm
Edge Length: 190mm
Spine Length: 203mm
Blade Height: 51mm
Thickness at Spine: 2.1mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 128mm
Weight: 161g
Saya/Guard: Purchased Separately 

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: FJ
Profile: Gyuto
Edge Length: 207mm
Blade Height: 44.8mm
Edge Steel: VG-10
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki (Standard)
Bevel: Double Bevel
Bevel Symmetry: 40/60
Hand Orientation: Right-Handed
Handle Shape: Octagonal 
Handle Material: Magnolia (ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 221mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: .3mm
Handle Length: 138mm
Total Length: 362mm
Weight: 108g
Saya/Guard: Sold Separately 

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

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

Introducing the Little Farmhouse Skillet by Smithey. Featuring their distinct combination of beauty and performance, the Little Farmhouse Skillet is designed to be a daily workhorse for frying eggs, searing single proteins, or sautéing sides of vegetables. This little skillet also works as an exceptional sidekick to its Farmhouse family members, allowing you to finish a dish with ease—think special sauces, fried shallots, toasted pecans, and more. As with the rest of our carbon steel line, each Little Farmhouse is hand-forged by artisan blacksmiths in Charleston, South Carolina and is designed for a lifetime of use.

Specs:

Brand: Hitohira ひとひら 
Made in: Sakai-Osaka,Japan
Smith: Gorobei 五郎兵衛
Sharpener: Ren
Line: Gorobei x Ren
Profile: Gyuto/Chef
Edge Length: 199mm
Blade Height: 51mm
Edge Steel: Shirogami #2 (White #2)
Steel Type: Carbon
Construction: Awase (clad), San Mai
Cladding: Soft Iron
Finish: Damascus (sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 214mm
Thickness of Spine at Handle: 3.3mm
Thickness ½ way: 3.2mm
Thickness ~1cm from Tip: 1.0mm
Handle Length: 143mm
Total Length: 357mm
Weight: 194g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items 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
Line: Ashi
Made in: Sakai, Osaka - Japan
Smith: Ashi Hamono 芦刃物製作所
Profile: Gyuto
Edge Length: 273mm
Blade Height: 51.2mm
Edge Steel: Swedish Stainless Steel
Steel Type: Stainless
Construction: Zenko (Monosteel)
Cladding: N/A Monosteel
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 30/70
Hand Orientation: Right-Handed
Handle Shape: Western (Yo)
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 274mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.2mm
Thickness ~1cm from Tip: .3mm
Handle Length: 124mm
Total Length: 400mm
Weight: 246mm
Saya/Guard: Sold Separately 

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

Brand: Miyazaki Kaijya
Line: Hineri Damascus
Made in: Goto Islands, Nagasaki - Japan
Smith: Haruo Miyazaki 宮崎 春生
Sharpener: Haruo Miyazaki 宮崎 春生
Profile: Gyuto/Chef
Edge Length: 245mm
Blade Height: 55.4mm
Edge Steel: Aogami #1/Blue #1
Steel Type: Carbon
Construction: Awase, Warikomi
Cladding: Soft Iron Damascus 
Finish: Forced Patina
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Oval Octagonal
Handle Material: Magnolia (Ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length:  260mm
Thickness of Spine at Handle: 2.9mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: .9mm
Handle Length: 148mm
Total Length: 406mm
Weight: 245mm
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items 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
Line: Ashi
Made in: Sakai, Osaka - Japan
Smith: Ashi Hamono 芦刃物製作所
Profile: Gyuto
Edge Length: 246mm
Blade Height: 48mm
Edge Steel: Swedish Stainless Steel
HRC: ±59
Steel Type: Zenko (Monosteel)
Cladding: N/A Monosteel
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 30/70
Hand Orientation: Right-Handed
Handle Shape: Western (Yo)
Handle Material: Pakka
Ferrule/Bolster Material: Stainless
Spine Length: 247mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 126mm
Total Length: 373mm
Weight: 214g
Saya/Guard: Sold Separately

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

Brand: Hitohira ひとひら (一片)
Line: FJ
Made in: Seki, Gifu - Japan
Profile: Honesuki Kaku
Edge Length: 146mm
Blade Height: 39.2mm
Edge Steel: Undisclosed Semi-Stainless
Steel Type: Semi-Stainless
Construction: Zenko/Mono-Steel
Cladding: N/A
Finish: Migaki
Bevel: Double Asymmetric (Right-Handed)
Bevel Symmetry: 10/90
Hand Orientation: Right Handed
Handle Shape: Western Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 143.6mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .8mm
Handle Length: 120mm
Total Length: 264mm
Weight: 142g
Saya/Guard: Sold Separately 

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

Hardcover | Simon & Schuster  | 288 pages

Brand: Taihei 太平
Made in: Sakai, Japan
Wood Type: Yakusugi Cedar
Ferrule Material: Water buffalo Horn
Shape: Octagonal
Length: 143mm
Width at Top: 17mm
Depth at Top: 24mm
Width at Bottom: 18mm
Depth at Bottom: 25mm
Weight: 27g
Recommended: 270mm Sujihiki/Yanagiba 


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

Brand: Hitohira ひとひら
Product Type: Finger Stone
Mine: Mizukihara
Producing Area: Kyoto/ Japan
Layer: Uchigumori
Soaking Requirement: Not required
Weight: 100g 

Brand: Hitohira ひとひら
Product Type: Finger Stone
Size: 100g
Mine: Narutaki
Producing Area: Kyoto/ Japan
Soaking Requirement: Not required
Weight: 100g 

Islas

A Celebration of Tropical Cooking

Author: Von Diaz

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

Recipes include:

• Coco Bread from Jamaica
• Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico
• Masikita (Papaya-Marinated Beef Skewers) from Madagascar
• Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia 
• Lechon Kawali (Crispy Fried Pork Belly) from the Philippines

Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.

Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.

AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. 

DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. 

EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. 

Perfect for:

• Anyone interested in learning more about AAPI cooking and cuisine
• A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world
• An educational and practical resource for sustainable cooking enthusiasts 
• Special occasion, holiday, or birthday present for foodies and cookbook collectors 
• Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

Hardcover | Chronicle Books | 304 pages

Sebze

Vegetarian recipes from my Turkish kitchen

Author: Özlem Warren

Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavor in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava Böreği (Easy, Herby Pan Börek), Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap), and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava—Özlem’s take on the much loved classic.   A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to—and can—cook, making Sebze the perfect introduction to Turkish food for the home cook.

Hardcover | Hardie Grant | 256 pages

The Nordic Cookbook

Author: Magnus Nilsson 

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

Hardcover | Phaidon Press | 768 pages

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Saya do not come with a pre-drilled hole for the fastening pin. If you would like your saya fitted to your knife, please leave a message at checkout or call/email us. We need the EXACT knife you want the pin fastened to, NOT even an identical version we may have in backstock (handmade products vary slightly from one another). If you have questions please contact us.

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