{"title":"Laurence Jossel - Nopa, Nopa Fish","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eLaurence Jossel is a chef and restaurateur best known as the chef-owner of San Francisco’s beloved Nopa and the Ferry Building seafood market and eatery Nopa Fish. Known for his ingredient-driven cooking and deep ties to the Bay Area food community, he has helped shape the city’s farm-to-table dining culture for nearly two decades. We’re excited to have him as a neighbor at our Ferry Building location and to share his basket!\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/W1SZ4YEhwPE?si=3spdl9CaSLZO0siW\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","products":[{"product_id":"hanamaruki-liquid-shio-koji-500ml","title":"Hanamaruki Liquid Shio Koji - 500ml","description":"\u003cp\u003eHanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling.\u003c\/p\u003e\n\u003cp\u003eTo marinate a protein, add 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 10 grams of liquid shio koji.\u003c\/p\u003e\n\u003cp\u003eIngredients: rice, water, salt, ethyl alcohol\u003c\/p\u003e\n\u003cp\u003eHanamaruki Foods is a large miso manufacturer founded almost 100 year ago. Their unique preparation of shio koji is wonderful for adding umami to many dishes.\u003c\/p\u003e","brand":"Hanamaruki","offers":[{"title":"Default Title","offer_id":36250307920024,"sku":"HAN-0001","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03970_2c6c45d6-1120-4f04-8178-f582c289a0ca.jpg?v=1751845018"},{"product_id":"jinzou-aoto-man-made-2000-4000-medium-fine-whetstone-w-natural-grit","title":"Jinzou Aoto (Man-Made) #2000-4000 Medium-Fine Whetstone with Natural Grit","description":"\u003cp\u003eA mixed grit 'muddy' stone graded at 2000 grit that can be made to cut finer similar to a natural aoto stone. The Jinzou or 'man-made' aoto stone starts cutting at 2,000 grit with a good soak and moderate pressure and easily removes scratches from anything 800 grit and up. A great toothy polish for western and Japanese butchery knives; our choice for deba micobevels (do the ura finer).\u003c\/p\u003e\n\u003cp\u003eIf \u003cstrong\u003e\u003c\/strong\u003ethe slurry is left on the stone and forms a thicker mud the stone starts to leave a finer finish. This thicker mud when left atop the stone provides a much finer finish and starts a sub mirror polish, somewhere around 4,000 grit. A shop favorite for single bevel knives, aoto stone is extremely useful in preparing and polishing wide bevels by doing both jobs of 2,000 and 4,000 stones. The left over mud generated when mopped up onto a cloth makes a great rust remover.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"315\" width=\"560\" src=\"https:\/\/www.youtube.com\/embed\/vqr5_Nwq5CU\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Imanishi","offers":[{"title":"Default Title","offer_id":36252428206232,"sku":"JIN-AOTO-2000\/4000","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00110.jpg?v=1713982135"},{"product_id":"assorted-large-silver-plate-spoon","title":"Vintage Large Silver Plate Spoon - 1 pc","description":"\u003cp\u003eAssorted vintage large soup or small serving silver plate spoon 8.5” to 9” in length. Great for tons of jobs in the kitchen, a favorite tool in many cook's kit.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":36252609413272,"sku":"BC-SILVERSPOON","price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09752.jpg?v=1717973745"},{"product_id":"windmuhlenmesser-kb2-8-75-bread-knife-stainless-plum","title":"Windmühlenmesser KB2 8.75\" Bread Knife Stainless Plum Handle","description":"\u003cp\u003eThis bread knife has a serrated edge on both sides; a great ambidextrous option with long edge life! Moves smoothly through tough crusts but is gentle on soft crumbs.\u003c\/p\u003e\n\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a 'blue' glaze, a shiny final polish from natural stone powder. The ergonomic handles are hand polished and shaped.\u003c\/p\u003e\n\u003cp\u003eThese are made with a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder than the average European stainless steel. They have good edge life and toughness, but are ground thin for smooth cutting and will not tolerate misuse. Twisting on the cutting board or cutting hard items like bones or frozen food is not recommended. No Dishwasher use.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36252752773272,"sku":"9735.1958.04000","price":298.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02593_7bd1229b-04e4-4089-976b-13baf3685cc7.jpg?v=1736807281"},{"product_id":"due-buoi-slotted-fish-spatula-technopolymer","title":"Due Buoi Stainless Slotted Fish Spatula POM Handle","description":"\u003cp\u003eThe stainless steel slotted turner spatula is ideal to lift and turn fish on the grill.\u003c\/p\u003e\n\u003cp\u003eIf you love grilled fish, you know how important it is to cook it well yet maintain its shape for a perfect final presentation to your guests. With this slotted lifting spatula, you will be able to easily flip and serve your favorite fish without any problem.\u003c\/p\u003e\n\u003cp\u003eThe oblique slots ensure a gentle and safe support to the fillets without breaking it and draining the liquids in which it is immersed, while the upward sloping front edge allows you to easily slide under the food and turn it as needed.\u003c\/p\u003e\n\u003cp\u003eA truly essential tool in every kitchen and in every BBQ enthusiast toolkit!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e Blade thickness: 1.1 mm (0.04 in) \u003cbr\u003eLength: 16 cm (6.30 in) \u003cbr\u003eBlade width: 7.5 cm (2.96 in) \u003cbr\u003eTotal size: 29.4 cm(11.58 in) \u003cbr\u003eWeight: 100 gr (3.50 oz)\u003c\/p\u003e","brand":"Due Buoi","offers":[{"title":"Default Title","offer_id":41124596056216,"sku":"Art. FRIED-TURNER POM","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02096.jpg?v=1722194671"},{"product_id":"due-buoi-slotted-fish-spatula-lefty-technopolymer","title":"Due Buoi Stainless Slotted Fish Spatula POM Handle - LEFTY","description":"\u003cp\u003eThe stainless steel slotted turner spatula is ideal to lift and turn fish on the grill, but for left-handers!\u003c\/p\u003e\n\u003cp\u003eIf you love grilled fish, you know how important it is to cook it well yet maintain its shape for a perfect final presentation to your guests. With this slotted lifting spatula, you will be able to easily flip and serve your favorite fish without any problem.\u003c\/p\u003e\n\u003cp\u003eThe oblique slots ensure a gentle and safe support to the fillets without breaking it and draining the liquids in which it is immersed, while the upward sloping front edge allows you to easily slide under the food and turn it as needed.\u003c\/p\u003e\n\u003cp\u003eA truly essential tool in every kitchen and in every BBQ enthusiast toolkit!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e Blade thickness: 1.1 mm (0.04 in) \u003cbr\u003eLength: 16 cm (6.30 in) \u003cbr\u003eBlade width: 7.5 cm (2.96 in) \u003cbr\u003eTotal size: 29.4 cm(11.58 in) \u003cbr\u003eWeight: 100 gr (3.50 oz)\u003cbr\u003e\u003c\/p\u003e","brand":"Due Buoi","offers":[{"title":"Default Title","offer_id":43112412250333,"sku":"Art. FRIED LEFTY","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02089.jpg?v=1722194505"},{"product_id":"rintaro-sylvan-mishia-brackett-jessica-battilana","title":"Rintaro - Sylvan Mishia Brackett \u0026 Jessica Battilana","description":"Nestled behind a leafy courtyard in San Francisco’s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking.","brand":"Ingram","offers":[{"title":"Default Title","offer_id":44079135883485,"sku":"9781958417009","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05688.jpg?v=1730491576"},{"product_id":"palm-tawashi","title":"Handmade Kitayama Palm Tawashi","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eWe are very excited to introduce our new line of tawashis, each one made by hand by \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMasatsumu Kitayama who has been making tawashis for over 50 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis tawashi is made from Palm fibers, and can be used with or without dish soap. Great for cast iron and steel, not recommended for teflon or other coated surfaces. \u003cspan data-mce-fragment=\"1\"\u003ePalm fibers can withstand repeated water exposure and are durable but not abrasive, making them perfect for scrubbing vegetables and cleaning pots and pans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCreated over 100 years ago in Japan, tawashis are now mostly mass-produced in large factories, leading to “true” tawashis becoming a rare find. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGreat tawashis are made by carefully selecting high-quality palm fibers and taking care to create the perfect density, while maintaining a beautiful shape- steps that can only be done by hand. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMr. Kitayama only selects the softest and best quality palm fibers, and works on each tawashi by aligning the direction of the fibers and ensuring evenness of density.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eProduct of Japan. \u003c\/span\u003e\u003c\/p\u003e","brand":"Glosperity","offers":[{"title":"Default Title","offer_id":44085499232477,"sku":"PALM-TAW","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03397_ce6f1a6d-0e1a-474a-9e17-cdd288a595d3.jpg?v=1778269863"},{"product_id":"bernal-cutlery-2-5-oyster-knife-stainless-kotibe-handle","title":"Bernal Cutlery 2.5\" Oyster Knife Stainless Kotibe Handle","description":"\u003cp\u003e2.5\" stainless oyster knife with brass rivets and pin and Kotibe handle. \u003c\/p\u003e\n\u003cp\u003eBased on a classic shape and newly manufactured, the Bernal Cutlery oyster knife is a reliable and sturdy option for breezing through colder, harder shelled oysters.  Also an excellent choice for thin, delicate shells as well! \u003c\/p\u003e\n\u003cp\u003eMade in France.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAu Nain is a 4th generation family cutlery business that was founded in 1885 by Gaston Saint-Joanis in Saint-Rémy-sur-Durolle, \u003cmeta charset=\"utf-8\"\u003enear Thiers. The name 'Au Nain' (meaning The Dwarf) was chosen as a playful response to their main competitor at that time - 'Géant du Couteau' (The Knife Giant).  Much of Au Nain's manufacturing process is still in-house (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efrom handling to polishing and sharpening, etc.) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewhich is becoming less and less common.  They continue to uphold traditional knife making processes characteristic to Thiers. \u003c\/span\u003e\u003c\/p\u003e","brand":"Au Nain","offers":[{"title":"Default Title","offer_id":44422371049693,"sku":"AU-BC-OYST","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06754.jpg?v=1732577890"},{"product_id":"on-food-and-cooking-harold-mcgee","title":"On Food and Cooking - Harold McGee","description":"\u003cp\u003eA kitchen classic for over 35 years, and hailed by Time magazine as \"a minor masterpiece\" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.\u003c\/p\u003e\n\u003cp\u003eFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.\u003c\/p\u003e\n\u003cp\u003eOn Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as \"molecular gastronomy.\" Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.\u003c\/p\u003e\n\u003cp\u003eAmong the major themes addressed throughout the new edition are:\u003cbr\u003e· Traditional and modern methods of food production and their influences on food quality\u003cbr\u003e· The great diversity of methods by which people in different places and times have prepared the same ingredients\u003cbr\u003e· Tips for selecting the best ingredients and preparing them successfully\u003cbr\u003e· The particular substances that give foods their flavors, and that give us pleasure\u003cbr\u003e· Our evolving knowledge of the health benefits and risks of foods\u003c\/p\u003e\n\u003cp\u003eOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSource: Publisher\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45717887910109,"sku":"9780684800012","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02390_f8f707d0-26e7-4a43-9245-3cd3a5ac213a.jpg?v=1776121474"},{"product_id":"luna-koshihikari-california-organic-japanese-short-grain-white-rice-5lb-copy","title":"Luna Koshihikari Shinmai California Organic Japanese White Rice - 5lb","description":"\u003cp\u003eNewly harvested rice is celebrated in Japan for its naturally sweet flavor, fragrant aroma, and soft, springy texture that feels distinct on the palate. \u003cstrong\u003eThis is a fresh shinmai (新米) crop, harvested from the most recent season and enjoyed at its peak.\u003c\/strong\u003e \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIt is suggested to use a 1 to 0.9 ratio of rice to water because the Shinmai crop contains more moisture due to it's freshness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThis short-grain rice is known for being one of the hardest rice varieties to grow organically – its unique shape and growing time are unfavorable to most rice farmers. Luna Koshihikari Organic Rice is paving the way to be California's premium rice by not only committing to growing rice locally but also by growing pesticide-free, milling using water-saving and energy-saving techniques, and using solar power to support their operations. This very special bag of rice is guaranteed to elevate any dish and support local and organic farmers along the way! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis single-origin premium Koshihikari rice is grown organically in the Sacramento Valley by a fourth-generation rice farmer. Koshihikari is widely known in Japan for its sweet flavor, pillow-soft texture, and translucent moonlight white grain. Professional chefs often favor this rice for its softness—it feels like you can taste each grain. Luna Koshihikari Organic Rice is \u003ca href=\"https:\/\/bernalcutlery.com\/collections\/what-s-in-my-basket-with-sylvan-mishima-brackett\" rel=\"noopener\" target=\"_blank\"\u003eSylvan's\u003c\/a\u003e favorite rice at his restaurant.\u003c\/p\u003e\n\u003cp\u003eWendy Tsuji, creator of Luna Koshihikari milled by Far West Rice, says:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eI was surprised to learn that less than 3% of California rice grown in the Sacramento Valley is organic. I have always been drawn to horticulture and to learning about specific food cultivars. Though Koshihikari is difficult to grow, it intrigued me that the variety originated at latitude 39 in Japan, which closely matches the latitude of the Sacramento Valley. I wanted to see if a premium organic Koshihikari could be grown locally and compete with the taste profile of the best rice from Japan—without the extreme freight costs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThis local Luna rice travels just 171 miles from the Sacramento Valley to San Francisco, compared to roughly 5,000 miles for rice imported from Japan. Luna Koshihikari began as a proof of concept: to bring a premium organic white rice to market as shinmai (new-crop rice), a designation in Japan reserved for the freshest rice of the harvest. Despite the higher cost, I hoped restaurants would support this organic and sustainability-focused approach as part of our response to climate change. It was essential to grow organically, use less water through drill seeding, operate the mill with 85% solar energy, and keep transportation close to home to reduce fuel use. I wanted to apply my background in design and architectural sustainability to an agricultural product that could make a meaningful impact in the restaurant industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cem\u003eGrown with the environment in mind! USDA organic, fertilizer-free, and ROC certified\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Luna Koshihikari","offers":[{"title":"Default Title","offer_id":45942161440989,"sku":"LK-SHINMAI-5LB","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07279.jpg?v=1733966082"},{"product_id":"coastal-scott-clark-betsy-andrews","title":"Coastal - Scott Clark \u0026 Betsy Andrews","description":"\u003cp\u003eA celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.\u003c\/p\u003e\n\u003cp\u003eCoastal is a visual storybook of free-spirited Californian living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.\u003c\/p\u003e\n\u003cp\u003eClark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including:\u003cbr\u003eRoad Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade)\u003cbr\u003eFishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes)\u003cbr\u003eLunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad)\u003cbr\u003eBack Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca)\u003c\/p\u003e\n\u003cp\u003eCoastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere.\u003c\/p\u003e\n\u003cp\u003eQUINTESSENTIALLY CALIFORNIAN: Scott Clark’s Californian culinary training shows through in his stellar recipe list, laidback storyteller’s tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page.\u003c\/p\u003e\n\u003cp\u003eHOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark’s “aha!” techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels.  \u003cbr\u003e \u003cbr\u003eMULTICULTURAL INFLUENCE:Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines.\u003c\/p\u003e\n\u003cp\u003ePerfect for:\u003cbr\u003eHome cooks who cook locally and seasonally\u003cbr\u003eResidents and visitors of California or anyone who enjoys California cuisine\u003cbr\u003eFoodies who collect regional cookbooks rich with history and visuals\u003cbr\u003eArmchair travel readers\u003cbr\u003eFans of regenerative\/farm-to-table approaches\u003cbr\u003eFans of The Bear and tough-yet-well-trained culinary personalities\u003cbr\u003eReaders of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":46249226567901,"sku":"9781797226649","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01913_60abf45b-f9f9-4302-befb-35908776233b.jpg?v=1774480488"},{"product_id":"benchmade-581bk-04-osborne-barrage","title":"Benchmade 581BK-04 Osborne Barrage Drop Point CPM-S30V AXIS Lock Redstone Richlite Handle","description":"\u003cp\u003eLooking for a robust and reliable workhorse EDC in a refined and stylish frame? The 581BK-04 Barrage® brings a handsome, dressed up option to daily carry utility with Redstone Richlite handle scales, anodized burnt copper thumb stud and dark copper PVD pocket clip, CPM-S30V stainless steel blade with a Cerakote® finish, and boosted Axis® Assist rapid-release opening. Whether you’re rolling up your sleeves to get to work or rolling them down for a trip into town, the 581BK-04 Barrage® meets the occasion. Over time, Richlite®️, a paper composite material, will develop a natural patina over time, altering the original color of the material. \"Patina” is a natural occurrence in the product that can either darken or lighten depending on exposure to light.\u003c\/p\u003e\n\u003cp\u003eBenchmade knives are, in our opinion, one of the best everyday utility knives on the market. They are made in Oregon City, Oregon. 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