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The New Milk Street Cookbook | Order + Save 40%!

TVCB 4 Spine Mock

EVERY RECIPE FROM THE FIRST 4 SEASONS

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J. Kenji López-Alt

J. Kenji López-Alt

J. Kenji López-Alt

J. Kenji López-Alt is the author of the James Beard Award–nominated column "The Food Lab," as well as an IACP award and James Beard Award-winning book of the same name. He is also the chef of Wursthall restaurant and bierhaus in San Mateo, CA, writes for various publications, including The New York Times, and has been a regular contributor to Milk Street Radio. (Photo credit: Vicky Wasik)

MARCH 2021
TOJIRO STAINLESS STEEL CHINESE-STYLE CLEAVER + TOJIRO JAPANESE STAINLESS STEEL HAMMERED FINISH NAKIRI + WORK SHARP BENCHTOP WHETSTONE KNIFE SHARPENER

$186.55 VALUE

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