Sale-able

The Escali DH3 Folding Digital Thermometer is compact and portable. It is the perfect tool for grilling, tailgating or camping. Extend the probe up to 180 degrees for maximum reach or lock it into the handle for pocket-safe portability. Target cooking temperatures for beef, poultry, pork and veal are printed on the handle for quick refence.

The probe folds and locks into the handle for safe storage and portability, or it extends to 90 and 180 degrees for flexible use.

The reduced probe diameter is designed for quicker measurements and promotes moisture retention.

Handle features target cooking temperatures for chicken, turkey, pork, beef, veal, lamb and pre-cooked ham.

Specs:

• Temperature Range: 49° to 392° F (-45° to 200° C)
• Probe Length: 4.5 in (11.4 cm)
• Battery: One L1154F (included)

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

by Samin Nosrat and Wendy MacNaughton (Illustrator)

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series!

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.

Simon and Schuster | Hardcover | 480 pages

Brand: Windmühlenmesser
Made in: Germany
Profile: Medium Chef
Edge Length: 125mm
Blade Height: 44mm
Edge Steel: Undisclosed
Steel Type: Stainless
Construction: Mono-Steel
Finish: Standard
Bevel: Double Bevel
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Plumwood
Ferrule/Bolster Material: N/A
Spine Length: 132mm
Thickness of Spine at Handle: 1.2mm
Thickness ½ way: 1.1mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 124mm
Total Length: 254mm
Weight: 115g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.

Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan.

Founder and owner Steve Sando, with twenty-five years' experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers' meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.

The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

Hardcover | Artisan | 200 pages

Brand: Windmuhlenmesser

Material: Canvas

Total Length: 215mm

Internal Length: 170mm

Width: 60mm

Weight: 24g

Length: 65mm
Width: 40mm
Height: 10mm
Weight: 40g

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

Brand: Todai
Made in: Sanjo Japan
Total Length: 240mm
Maximum Opening Distance: 100mm
Weight: 55g

Brand: Edro
Made In: Brunswick, Maine, USA
Material: Poplar
Profile: Petty
Total Length: 189mm
Internal Length: 160mm
Total Height: 43mm
Internal Height: 31mm
Total Thickness: 11.5mm
Internal Thickness: 3.5mm
Weight: 32g

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

Pasta

The Spirit and Craft of Italy's Greatest Food, with Recipes

Author: Missy Robbins and Talia Baiocchi

A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

Hardcover | Ten Speed Press | 416 Pages

Nopalito

A Mexican Kitchen

by Gonzalo Guzman and Stacy Adimando

Ten Speed Press | Hardcover | 241

Brand: Windmuhlenmesser

Material: Canvas

Total Length: 250mm

Internal Length: 215mm

Width: 62mm

Weight: 33g

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

Throughout Japan's history, when people cooked with charcoal, they adjusted the heat using a hand fan. However, sparks from the shichirin (Japanese charcoal grill) would easily burn ordinary paper fans. To solve this, craftsmen created the shibu-uchiwa (渋うちわ), a fan coated with kakishibu — a varnish made from the fermented juice of unripe persimmons.

The kakishibu coating strengthens the paper, making it far more resistant to tearing and burning. Because of this durability, shibu-uchiwa now go hand-in-hand with shichirin and binchōtan charcoal.

Size: 415mm x 260mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Brand:  Hitohira ひとひら
Made in: Miki, Hyogo - Japan
Line: Harima
Profile: Petty
Edge Length: 122mm
Blade Height: 30mm
Edge Steel: Blue (Aogami) Super
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Stainless Clad
Finish: Kurouchi
Bevel: Double Bevel
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Pakka
Total Length: 256mm
Spine Length: 133mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 124mm
Weight: 67g
Saya/Guard: Sold Separately

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

Care Advisement: Carbon with Stainless Cladding

This blade has a stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.

The Whole Fish Cookbook

New Ways to Cook, Eat and Think

Author: Josh Niland

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.

Hardie Grant Books | Hardcover | 272 pages

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

By Adam Danforth

From the publisher:

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Published by Workman

Cover: Paperback

Number of pages: 456

Brand: Hitohira ひとひら (一片) 
Line: Imojiya TH Damascus
Profile: Gyuto
Edge Steel: VG-10
Steel Type: Stainless
Cladding: Soft Stainless Damascus
Bevel: Double Bevel
Bevel Symmetry: 50:50 
Handle: Red Pakka Wa
Hand Orientation: Ambidextrious 
Total Length: 364mm
Edge Length: 206mm
Spine Length: 223mm
Blade Height: 46mm
Handle Length: 140mm
Thickness of Spine at Handle: 2.1mm
Thickness of Spine Half Way: 1.6mm
Thickness of Spine ~1cm from Tip: 0.6mm
Weight: 160g
Saya/Guard: N/A

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