60HRC Hardness

Brand: Ryusen 株式会社 龍泉刃物
Line: Tangan Ryu
Profile: Gyuto
Edge Steel: VG10
Steel Type: Stainless 
Cladding: Stainless Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle: Black Micarta 
Total Length: 350mm
Edge Length: 208mm
Spine Length: 220mm
Blade Height: 43mm
Thickness at Spine: 2mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 125mm
Weight: 200g

Brand: Todai トーダイ
Maximum Opening Distance 240mm; 290mm: 75mm; 80mm
Material: Stainless steel
Weight 240mm; 290mm: 57g; 74g

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

Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.

Hardcover | Chronicle | 464 pages

 

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs

Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. 

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. 

The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to:

• explore the individual roles played by the four basic tastes — salty, sour, bitter, and sweet — and how to bring them into harmony;
• work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;
• brighten flavors through the use of acids — from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;
• deepen or intensify flavors through the layering of specific ingredients and techniques;
• and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. 

 

Hardcover | Little, Brown and Company | 392 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

 

Author: Ben Mervis

From the publisher:

Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.

Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.

The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.

 

Phaidon | Hardcover | 464 pages

Author: Nornie Bero

From the publisher:

In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen.

With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage.

Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking.

Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.

 

Hardie Grant Books | Hardcover | 256 pages

Author: Elisabeth Prueitt, Chad Robertson

From the publisher:

Tartine - A bread bible for the home baker or professional bread-maker It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

 

Chronicle | Hardcover | 304 pages

Brand: Komon

Craftsman: Kameshima Seitojo

Made In: Japan

Total Diameter: 210mm

Total Height: 170mm

Internal Diameter: 160mm

Internal Height: 157mm

Weight: 3.388g

Brand: Kanehide 兼秀
Line: Bessaku
Profile: Honesuki Kaku
Steel Type: Semi-Stainless
Bevel: Asymmetric Double Bevel 
Bevel Symmetry: 10:90
Handle: Wood
Hand Orientation: Left Handed
Total Length: 265mm
Edge Length: 150mm
Spine Length: 150mm
Blade Height: 38mm
Handle Length: 116mm
Thickness of Spine at Handle: 2.3mm
Thickness of Spine Half Way: 2.3mm
Thickness of Spine ~1cm from Tip: 1.5mm
Weight: 140g
Saya: Purchase Separately.

Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements. The multicolor lacquer finish found on this knife is meant purely for the protection of the blade during shipping and handling, and will need to be removed before use.

Mister Jiu's In Chinatown

Author: Brandon Jew

From the publisher:

Clarkson Potter/Ten Speed | Hardcover | 285 pages

Dimensions: 260mm x 210mm x 26mm

Japanese Cooking

A Simple Art

Author: Shizuo Tsuji

 

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.

The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

 

Author: Japanese Culinary Academy

From the publisher:

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.

Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand.

INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.

The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

Cover: Hardcover
Pages: 215
Dimensions: 10 1/2"H x 8 1/2"L x 1"W 
Weight: 2.4 Lbs

Total Length: 179mm
Blade Length: 68mm
Hand Orientation: Ambidextrous 
Weight: 83g

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique - 1834
Profile: Slicer
Edge Length: 244mm
Blade Height: 31mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: POM
Ferrule/Bolster Material: Stainless
Total Length: 364mm
Spine Length: 242mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.3mmn
Thickness ~1cm from Tip: 0.7mmn
Handle Length: 117mm
Weight: 170g
Saya/Guard: Leather Sheath

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

Total Length: 210mm
Total Height: 10mm
Total Width:75mm
Weight: 540g
Grit: #1200

 

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

Brand: MOKI
Made In: Seki, Gifu - Japan
Style: Folding Knife
Blade Profile: Drop point
Grind: Flat Grind
Blade Steel: AUS-8
Steel Type: Stainless
Blade Length: 55mm
Blade Height: 8mm
Blade Thickness: 2.2mm
Blade Construction: Zenko (mono-steel)
Locking Mechanism: Back Lock  
Handle/Scale Material: Grilon
Handle/Scale Color: Olive Green
Blade Finish: Migaki (standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 90mm
Total Length Open: 152mm
Total Length Closed: 92mm 
Total Thickness: 12.5mm
Weight: 37g
Sheath/Clip: N/A
Lanyard Hole: yes

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

Light in spirit and easy to make, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover.

Lighthearted and full of easy-to-make drinks, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover. This collection of 40 zero-alcohol recipes features a wide variety of flavorful refreshments that have the look and feel of well-crafted cocktails without any liquor involved. From twists on classic cocktails to inventive sippers, quick 3-ingredient recipes, and more, this mocktail book offers countless opportunities for a spirit-free moment:

• Unwind after a long day with a fragrant glass of A Perfect Pear.
• Mix up some flavorful Faux Swizzles for a zero-proof mocktail party.
• Host a perfect brunch with a large batch of Life's a Peach.
• Cheers with a glass of Be My Honey to celebrate all of life's moments.

MOCKTAIL MOVEMENT: Sober-flexible living has grown exponentially over the past couple of years and continues to be a major topic. More and more, people are participating in Dry January, purchasing alcohol-free spirits and mixers, and exploring sober living.

EASY TO MAKE: All the drinks in FREE SPIRIT COCKTAILS are approachable and easy to whip up in a flash for any occasion—parties, baby showers, weddings, holidays, and more.

Perfect for:

• People looking for fun alcohol-free recipes
• Wedding, housewarming, and holiday-gift seekers
• Dry January followers and those looking for general New Year New You content
• Readers of Punch, Food & Wine, Bon Appetit, Compound Butter
• Party hosts looking to have a more inclusive drink selection

 

Hardcover | Chronicle | 128 pages

 

Brand: Windmuhlenmesser
Profile: Large Chef
Steel Type: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: POM
Total Length: 305mm
Edge Length: 177mm
Spine Length: 179mm
Blade Height: 43mm
Thickness at Spine: 2mm
Thickness ½ way: 1.9mm
Thickness ~1 cm from Tip: 1.1mm
Handle Length: 124mm
Weight: 169g

Made in Taiwan

Recipes and Stories from the Island Nation

Author: Clarissa Wei

An in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.

Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.

For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.

Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.

 

Hardcover | S&S/Simon Element | 384 pages

Fantastic Fungi

Community Cookbook

Author: Eugenia Bone

HIS ONE-OF-A-KIND COMMUNITY-DRIVEN COOKBOOK, EDITED BY AUTHOR EUGENIA BONE, FEATURES OVER 100 MUSHROOM-CENTRIC RECIPES FROM APPETIZERS AND MAINS TO DESSERTS AND DRINKS.

The Fantastic Fungi Community Cookbook is written by the people who know mushroom cooking best—mushroom lovers! These are the kinds of recipes you will actually cook for dinner: tried-and-true, family recipes representing cultures from all over the world. Recipes include:

• Black Trumpet and Fig Pizza
• Lobster Mushroom Chowdah
• Chicken Chanterelle Paprikash
• Chaga Chocolate Chip Cookies

The cookbook also features fi ve thoughtful and engaging essays written by Eugenia that explore a wide range of topics, including mushroom cultivation and foraging. Following the path set by Louie Schwartzberg’s award-winning documentary, this cookbook will expand your appreciation of the fantastic world of fungi, their diff erent tastes and varieties, and their many applications, from flavoring drinks to replacing meat in recipes. The most diverse and comprehensive mushroom cookbook available, the Fantastic Fungi Community Cookbook is the perfect gift for anyone who is curious about the marvelous world of mushrooms and the magic they can make in the kitchen.

Eugenia Bone is an award-winning nature and food writer. She has published over six books, and her work has appeared in many outlets, including The New York Times, The Wall Street Journal, Saveur, and Food & Wine.

 

Hardcover | Insight Editors | 264