father's day - chef dad

Good for You: Bold Flavors with Benefits is a cookbook that infuses clean eating with rich flavor. Award-winning chef Akhtar Nawab presents 100 healthful and hearty recipes that satisfy every appetite. Inspired by his Indian heritage, Kentucky upbringing, and professional experience cooking in Mexican and Italian restaurants, these recipes are as unique as they are delicious. Great for gluten-free, dairy-free, vegetarian, and vegan diets with wholesome, accessible recipes that pack serious flavor into every bite. Covers basic building blocks—like vegan soubise and gluten-free bread—as well as more advanced recipes and techniques. With bright, enticing photography, Good for You is a delicious pick for both amateur and seasoned home cooks.

Recipes include Blueberry Ginger Smoothie, Gazpacho with Poached Shrimp, Fish Tacos with Pistachio Mole, and Dark Chocolate Almond Butter Cups with Sea Salt. 

Akhtar Nawab Akhtar Nawab is the award-winning chef behind Alta Calidad and Alta Calidad Taqueria in New York, and Otra Vez in New Orleans. He lives in Manhattan. Antonis Achilleos is a food and lifestyle photographer based in Birmingham, Alabama. Andrea Strong is a Brooklyn-based journalist and cookbook author.

• Hardcover
• Publication date: August 2020
• 224 pages
• 7.25" x 10"

Let's Fix Lunch! makes it easy (and fun!) to prepare meals that are good for you and good for the planet. This eco-friendly cookbook features delicious, waste-free recipes for sandwiches, salads, soups, snacks, and more.
An inspiring guide for anyone who wants to do their small part to save the earth, Let's Fix Lunch! makes it simple to create a sustainable, waste-free home. It brims with bright, vivid photographs of tasty dishes and beautifully packed lunches and accessible meal-prep ideas and techniques and also features a handy guide to buying in bulk, meal prepping, and food storage

Kat Nouri is the founder and CEO of Stasher, an eco-conscious brand of reusable silicone bags. She is based in the Bay Area. Erin Scott is a food and lifestyle photographer based in Berkeley, California

• Hardcover
• Publication date: September 2020
• 144 pages
• 7.25" x 9.25"

Includes 100 easy-to-cook and delicious recipes: Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways. Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table!
 
 The James Beard Nominee 2019 for Best Cookbook Photography.
• Stunning photography brings the dishes and overall experience to life in a charming and enticing way.
• More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, A Brown Table.
• This beautiful cookbook will be a go-to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs.

Named Best Cookbook by The New York Times, The Washington Post, The Boston Globe, The Chicago Tribune, Food Network, Bon Appetit, Food52 (Piglet Finalist), Edible Communities, The BBC, The Independent, The Sunday Times, The Telegraph, The National Post, and The New Zealand Listener. 

Season introduces home cooks to a new way to prepare dishes and think about flavor.

Intriguing and easy recipes include Deviled Eggs with Creamy Tahini and Za'atar, Caprese Salad with Sweet Tamarind Dressing, Steak with Orange Peel and Coriander, Roasted Young Carrots with Sesame, Chili, and Nori, Chat Masala-Grilled Pork Chops, Spicy Chocolate Chip-Hazelnut Cookies, Apple Masala Chai Cake, Pomegranate Moscow Mule, and many more.

• Hardcover
• Publication date: October 2018
• 288 pages
• 8" x 1" x 10"

Sophie Allport was brought up in rural Lincolnshire in the heart of the English countryside. Her quintessentially British designs are inspired by her love of nature and the countryside. This heat resistant kitchen gauntlet is covered in friendly red foxes on a regal forest green background. The inside end of the glove has a special padded terry toweling fabric for added heat protection. There is also a handy 'loop' at the top of the glove so you can hang it up in your kitchen.

• 100% cotton outer /100% polyester lining
• Heat resistant
• Machine washable
• Imported
• 16.5" x 7.5"

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture.

Stemming from the thesis that Jews eat by occasion (and with enthusiasm), the book is organized into 19 different events and celebrations chronicling a Jewish life in food, from bris to shivah, and all the makeshift and meaningful events in between, including: Shabbat, Passover, the high holidays, first meal home from college, J-dating, wedding, and more.

• Both a Jewish humor book and a cookbook
• Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table.
• Includes short essays, illustrations, memorabilia, and stylish plated food photography.

Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients.

Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People.

• Hardcover
• Publication date: March 2020
• 240 pages
• 7.8" x 1" x 10.3"

In 30-Minute Vegetarian Swedish chef and food blogger Ylva Bergqvist explores the virtues of living and eating green. The concept is simple, ease your way into a mostly or full vegetable-forward diet by cooking dishes that are quick to prepare and impossible to resist. Half of the recipes in the book are completely vegan, the other half are vegetarian (primarily including dairy and egg products) with tips on how to swap ingredients for a vegan diet. Also included are basic recipes for making pantry and fridge basics, like paneer, kimchi and falafel to use as building blocks for other recipes.
 
The dishes are inspired by cuisines from around the world, including Italy, Asia, the Middle East and Mexico. Indulge in Pasta with Carrot Sauce and Buttery Hazelnuts or Cauliflower Soup with Curry-fried Apples and Seeds or whip up Shakshuka with Kidney Beans and Tahini or Portobello Burgers with Truffle Bean Cream for speedy weeknight supper. With the help of this book you’ll be getting a satisfying, vegetable-forward dinner the table in half an hour or less. 

• Hardcover
• Publication date: June 2019
• 192 pages
• 8" x 1" x 10"

Beautiful, handcrafted spoons featuring an intricate hand-inlaid juniper mosaic design in 3 sizes perfect for scooping salt, sugar, honey, and more. Juniper is an evergreen tree that grows in Asia, Europe, North American and has a very pleasing aroma. Available in 3 sizes: Small, Medium or Large. Each spoon sold individually.

• Juniper with mosaic inlay
• Handcrafted
• Hand wash
• Made in Estonia
• 10", 5.5" or 4"

All good things come in small packages. Quick, easy and with almost zero cleanup – oven parcels are the new cooking trend everyone is talking about. From families to the single workaholic, the updated en papillote is the perfect go-to dinner, combining familiar ingredients with low-prep, low-mess ease.

Dinner's in the Bag includes 60 tasty recipes all cookable in foil, baking parchment or oven-proof plastic and silicone bags. Everything from healthy weekday suppers, including Sesame pork with spring vegetables and Mussels with fennel and white wine, through to delicious veggie dishes, such as Leeks in romesco sauce and, of course, delectable desserts like Roasted rhubarb with vanilla, orange and cinnamon and Pineapple en papillote with honey, thyme and rum.

With straightforward instructions and a photo for every dish, enjoy stress-free mealtimes without having to fork out for an InstantPot or Slow cooker. Whatever you fancy for dinner – just bag it up, pop it in the oven and eat!

• Hardcover
• Publication date: February 2020
• 144 pages
• 7.3" x .8" x 9.2"

Stunning party-worthy platters. These lightweight platters feature smooth bases with carved surface designs and two rounded edges. Handcrafted of glorious mango wood. Each platter will be unique and will differ from the photo. Any irregular aspect is the guarantee of its natural and authentic source. Available in 3 sizes. 

• Mango wood
• Handcrafted
• Hand wash
• Made in india
• S: 9.75"
• M: 11.75"
• L:13.75"

Made of strips of mango wood, which casts a warm glow, these Curved Trays are meant to display decorative objects or candles as they are not food safe. Each tray will be unique.  Available in 3 sizes: Small, Medium or Large. 

• Mango wood
• Handcrafted
• Hand wash
• Not food safe
• Made in India
• Small:17 x" 8.75" x 2"
• Medium: 20.75" x 11"x 2"
• Large:23.5" x 12" x 2.25"

Bear Isle Boards was founded by Jen Holsten, who grew up summering at her grandparents’ small cottage on East Bear Island on Lake Winnipesaukee in New Hampshire. Fascinated by her grandfather’s woodshop and projects, she fell in love with the birdseye maple dresser her grandfather made in the room she stayed in when she was a young child.  In 2002, Jen took basic, intermediate and advanced classes at the Center for Furniture Craftsmanship in Rockland, Maine. She stayed on as an apprentice during the summer of 2003.

Jen first began collecting imperfect boards and end-cuts cast off by high-end furniture makers. She began to incorporate knots, worm holes, live edge, spalted wood and other imperfections into each piece she made. Many of the Bear Isle board shapes come from forms found in nature.  Each board goes through at least five or six sanding stages to create a smoothness that is a joy to handle. The boards are finished with a combination of organic beeswax and food-grade mineral oil made in small batches.

The Spalted Maple Oval Serving Board was designed to be used to as a cheese or charcuterie board. Features a hole for hanging.

• Spalted Maple
• Organic beeswax and food-grade mineral oil finish
• Handcrafted
• Hand wash
• Made in USA
• 15" x 8.5"

Bear Isle Boards was founded by Jen Holsten, who grew up summering at her grandparents’ small cottage on East Bear Island on Lake Winnipesaukee in New Hampshire. Fascinated by her grandfather’s woodshop and projects, she fell in love with the birdseye maple dresser her grandfather made in the room she stayed in when she was a young child.  In 2002, Jen took basic, intermediate and advanced classes at the Center for Furniture Craftsmanship in Rockland, Maine. She stayed on as an apprentice during the summer of 2003.

Jen first began collecting imperfect boards and end-cuts cast off by high-end furniture makers. She began to incorporate knots, worm holes, live edge, spalted wood and other imperfections into each piece she made. Many of the Bear Isle board shapes come from forms found in nature.  Each board goes through at least five or six sanding stages to create a smoothness that is a joy to handle. The boards are finished with a combination of organic beeswax and food-grade mineral oil made in small batches.

The Rectangle Serving Board can be used to serve cheese, bread, or sushi. Choose Birdseye Maple or Tiger Maple.

• Birdseye Maple or Spalted Maple
• Organic beeswax and food-grade mineral oil finish
• Handcrafted
• Hand wash
• Made in USA
• 14" x 6" x 1" 

Bear Isle Boards was founded by Jen Holsten, who grew up summering at her grandparents’ small cottage on East Bear Island on Lake Winnipesaukee in New Hampshire. Fascinated by her grandfather’s woodshop and projects, she fell in love with the birdseye maple dresser her grandfather made in the room she stayed in when she was a young child.  In 2002, Jen took basic, intermediate and advanced classes at the Center for Furniture Craftsmanship in Rockland, Maine. She stayed on as an apprentice during the summer of 2003.

Jen first began collecting imperfect boards and end-cuts cast off by high-end furniture makers. She began to incorporate knots, worm holes, live edge, spalted wood and other imperfections into each piece she made. Many of the Bear Isle board shapes come from forms found in nature.  Each board goes through at least five or six sanding stages to create a smoothness that is a joy to handle. The boards are finished with a combination of organic beeswax and food-grade mineral oil made in small batches.

The French Bread Server was designed to be used to serve a loaf of bread on the table. Choose Birdseye Maple or Spalted Maple.

• Birdseye Maple or Spalted Maple
• Organic beeswax and food-grade mineral oil finish
• Handcrafted
• Hand wash
• Made in USA
• 25" x 5.5"

From the studios of d. patterson design, this Birdseye Maple Oval Tray is a modern take on a classic shape. It makes a great ‘centerpiece’ for serving your best culinary creations. The modern design is a stylish complement to any contemporary tablescape. Perfect for serving sushi or appetizers. One-of-a-kind.

• Curly maple 
• Handcrafted
• Hand wash
• Made in the USA
• 21" x 6" x .5"