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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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Nik Sharma

Nik Sharma

Nik Sharma

Former molecular biologist turned pastry chef, Nik Sharma found his calling when he started to write about food and photograph it. He is currently the food columnist for the San Francisco Chronicle and lives in Los Angeles. His first book, “Season: Big Flavors, Beautiful Food,” was nominated for a James Beard Award and the IACP Julia Child Foundation Award. His latest cookbook, "The Flavor Equation", has already received a number of accolades for its prowess in culinary science.

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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