Food Favorites

When it comes to impressing in the kitchen, these cookbooks from Carbon Knife Co. will help you look like a pro.

Sausage Making: The Definitive Guide With Recipes, by Ryan Farr with Jessica Battilana

Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making also features an overview of tools and ingredients, as well as step-by-step sausage- making instructions.

Mosquito Supper Club: Cajun Recipes From a Disappearing Bayou, by Melissa M. Martin

Chef Melissa Martin documents the recipes, ingredients, and customs of the Cajun people. This book highlights the key ingredients of this cuisine—from shrimp and oysters to poultry and sugarcane—and the recipe and customs that surround each.

Monk: Light and Shadow on the Philosopher’s Path, by Yoshihiro Imai

This is a story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto. Yoshihiro includes the farmers, makers, and exceptional ingredients—from foraged vegetables to herbs and flowers—that inspire his omakase-style menu.

Matty Matheson: A Cookbook, by Matty Matheson

Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs. Matheson creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known.

Black Axe Mangal, by Lee Tiernan

Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. Includes Chef Tiernan’s signature recipes, along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking, and grilling.

In the Charcuterie, by Taylor Boetticher and Toponia Miller.

A must-have resource for the modern meat lover, with step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home.