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Specifications

Specifications

Sink your teeth into the ultimate celebration of Texas barbecue—a captivating collection of essays, stunning photography and rich storytelling that brings this legendary culinary tradition to life.

Whether you’re a seasoned pitmaster, a backyard brisket aficionado or a smoke-chasing barbecue pilgrim, this keepsake coffee table book will be a standout centerpiece for your own collection— or an excellent gift. Texas BBQ: The Art of Low and Slow takes you deep in the heart of Texas barbecue through in-depth profiles and striking images.

Whether it’s Houston, Dallas, or Austin travel across the Lone Star State to meet the pitmasters, explore the tools and learn the time-honored techniques that define this beloved craft. Every page is steeped in the flavors, culture and spirit of Texas barbecue—from Texan small-town gems to big-city smokehouses. *Please note this is not a recipe book. 

Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.

Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat–from veggies and greens to meat and fish–with a smoky nuance.

Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.

The ultimate curation of all of our bets selling chef tools.

Bundle Includes:

• Black Quenelle Spoon (Large + Small)
• Plating Spoon
• Saucing Spoon
• Offset Tweezers (15cm & 20cm)
• Curved Tip Tweezers (20cm)
• Solid Plating Spatula
• Slotted Spatula
• 30cm Plating Tweezers
• Stainless Steel Zester
• Large Spatula
• Hatsukokoro Kitchen Scissors
• Suncraft Ever Peeler (Right Handed)
• Large Fish Scalers
• Fishbone Tweezers
• Sakai Takayuki Fishbone Pliers
• Oyster Knife
• Flexible Spatula (Small)
• PVC Chef Tool Pouch

The ultimate curation of all of our bets selling chef tools.

Bundle Includes:

• Silver Quenelle Spoon (Large + Small)
• Plating Spoon
• Saucing Spoon
• Offset Tweezers (15cm & 20cm)
• Curved Tip Tweezers (20cm)
• Solid Plating Spatula
• Slotted Spatula
• 30cm Plating Tweezers
• Stainless Steel Zester
• Large Spatula
• Hatsukokoro Kitchen Scissors
• Suncraft Ever Peeler (Right Handed)
• Large Fish Scalers
• Fishbone Tweezers
• Sakai Takayuki Fishbone Pliers
• Oyster Knife
• Flexible Spatula (Small)
• PVC Chef Tool Pouch

These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

Sushi isn’t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you’ll be making sumptuous sushi that will wow family and friends.

This incredible book provides all the information needed to get started–from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more. With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

You’ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he’s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai). Sushi, maki, sashimi, nigiri, oshizushi–it’s all here. From the California and Dragon Rolls we’re all familiar with, to tantalizing clam and sea urchin recipes.

There’s nothing quite like waking up in the woods and making breakfast in the open air, or gathering with friends around a fire after a long day of hiking. Good food makes for great camping!

The two can and should go hand in hand, and the recipes and tips in this book will guide you along the way. This is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You’ll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven.

The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza.

All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style. Whether you’re an aspiring camp chef or a seasoned Scout, you’ll find plenty of inspiration in these pages for getting outside and eating well under the open sky.

Featuring 50 signature recipes covering five decades, with evocative photography and tales of life at the quayside’s edge of seafood cookery, this is a glorious celebration of a world famous Cornish restaurant from the legendary chef and television icon, Rick Stein, and his ex-wife and business partner, Jill Stein. Ten signature recipes from each decade show how a classic dish never dates when the star of the show is always the freshly caught fish, simply cooked and delicious to eat.

The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there's one thing we all can agree on, it's that tacos are awesome.

They're customizable. They're quick. They're delicious. And most importantly, they make us all happy! Inside, you'll find taco recipes for every week of the year, all of which are made with real-food ingredients and most of which are ready in 30 minutes or less. There are also vegetarian, gluten-free, and paleo options throughout, so you'll be able to fully customize recipes based on your family's needs. Tortilla, salsa, drink, and dessert recipes will make your taco night complete. 

The worldwide bestseller – 1/4 million copies sold ‘Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does.

For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today.

Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink.

Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country – from Bolivia to Zambia – he then identifies key characteristics and the methods that determine the quality of that country’s output.

Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

Specifications

Knife Information

A classy, low-cost serrated bread knife made in Japan. The 27cm length makes for easy cutting of all types of bread.  

Knife Information

A classy, low-cost serrated bread knife made in Japan. The 27cm length makes for easy cutting of all types of bread.  

Knife Information

A classy, low-cost serrated bread knife made in Japan. The 27cm length makes for easy cutting of all types of bread.  

Knife Information

Who doesn't want a whale knife? Hand-forged carbon steel with soft iron clad. A perfect utility/chopper with great edge retention. 

STEEL BREAKDOWN – Blue Steel is a traditional high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for its fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.

Specifications