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Chicopee Antimicrobial Food Service Towel - Fine (150 pcs/box) - 13.5"L x 24"W - The Chicopee food service towel is an indispensible asset in the professional kitchen. With patented Microban Antimicrobial Protection technology, these extremely durable, super-absorbent towels stand up to tough use. These towels are designed to withstand stains and o..

Chicopee Chix 8470 Basic White Towel 100 pcs/box, 6 boxes/case) - 24"L x 14"W - Our most economical disposable towel, the Chicopee Chix 8470 food service towel is an indispensible asset in the professional kitchen. With patented Microban Antimicrobial Protection technology, these extremely durable, super-absorbent towels stand up to tough use. Thes..

Chicopee Worxwell General Purpose Cleaning Sports Towels, White (Chicopee 8483) 13"x15", 300pcs/cs - This reusable disposable is a smart and economical choice for restaurants. The non-woven rayon based material is absorbent and quick drying, and can be rinsed for repeated use. The Worxwell Towel is smaller in size than the Chicopee Antimicrobial Fo..

Extra-Absorbent Food Service Towels ("Reed" Paper) 15"L x 9.4"W 2 Rolls/Pack (6 pks/case) - These all natural, super absorbent food service towels are the number one choice for culinary professionals in Japan. Absorbing oil and excess moisture from meat and fish, these towels feature a smooth surface for use with even the most delicate ingredients...

Extra-Absorbent Food Service Towels ("Reed" Paper) 10.7"L x 9.4"W 2 (12rolles/6packs/case) - These all natural, super absorbent food service towels are the number one choice for culinary professionals in Japan. Absorbing oil and excess moisture from meat and fish, these towels feature a smooth surface for use with even the most delicate ingredients..

Izakaya - Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times and The Times(U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan in 1988 where, enchanted by izakaya, he has ..

Japanese Hot Pots - Tadashi Ono is the excutive chef of Matsuri in New York City. He has been featured in the New York Times, Gourment, Food & Wind, and other prestigious publications.Harris Salat writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Tkashi's Noodles. He lives in N..

Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki - Hiromatsu Nozaki with Kate KlippensteenOne of the Tokyo's most renowned chef shows how to maximize the performance of the world's best knives...

Japanese Soul Cooking by Tadashi Ono and Harris Salat - A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons o..

Kaiseki - The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata - Yoshihiro MurataA stunning journey in dazzling photos and insightful text through the courses of Japan's most elegant and artistic cuisineThe specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate,..

KANSHA, (Andoh) - Elizabeth Andoh is one of Japan's most beloved culinary ambassadors. Her latest book takes its name from the Japanese word for appreciation. Kansha is an expression of gratitude for nature's gifts and the efforts of those who transform them into wonderful meals. Andoh's book contains a treasure trove of recipes that..

Morimoto - The New Art of Japanese Cooking by Masaharu Morimoto - Masaharu MorimotoThis unique and sumptuous book brings all these elements to the home cook through 125 accessible recipes, gorgeous four-color photography -including helpful step by-step instructions- and special features explaining Chef Morimoto's cooking techniques and plating..

Nobu Miami - The Party Cookbook- - Nobu MatsuhisaThomas Buckley What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out - and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare. ..

Pastry Brush Goat Hair (White) 8.75"L x 1.25"W (10/box) - This high quality all-purpose brush is made out of white goat hair and a sturdy wooden handle. Durable and highly absorbent, this is the perfect choice for basting and applying sauces. The convenient size is ideal for home and professional use alike...

Pastry Brush Horse Hair (Brown) 8.5"L x 1.2 W - The short, fine bristles on this brush make it ideally suited for applying thick sauces and marinades to meats, fish and vegetables. Both durable and flexible, this brush is uniquely suited to reach difficult areas to ensure an even coating. The convenient size of this brush makes it perfect for home ..