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Alton Brown's Gear For Your Kitchen
Dedicated viewers of Alton Brown’s acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. Brown isn’t interested in novelty, he’s just devoted to using the best—and simplest—tool for the job. Alton Brown’s Gear For Your Kitchen offers honest, practical advice on what’s needed and what isn’t, what works and what doesn’t. For instance: You only need three knives, but they are a lifetime investment. And don’t bother with that famous countertop grill—it doesn’t get hot enough to properly sear. In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Gear For Your Kitchen is essential for all of Brown’s fans as well as anyone who wants a good guide to great kitchen gear. With more than 125,000 hardcover copies in print, this indispensable—and highly entertaining—book is now offered in a paperback edition that every home cook can afford. .
Price: $10.43
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Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques. .
Price: $18.50
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Things Cooks Love: Implements, Ingredients, Recipes
"The first time I stepped into a Sur La Table store many years ago, it instantly became my favorite kitchenware store, and it still is. Its variety never fails to surprise me. I have always found what I needed or even what I didn't know I needed until I saw it there." --Marcella Hazan, godmother of Italian cooking in America and author of Essentials of Classic Italian CookingThings Cooks Love: Implements. Ingredients. Recipes., the first in a series of Andrews McMeel Publishing books by the trusted culinary authority Sur La Table, speaks to the love that cooks of all levels feel for their tools. Whether you're passionate about the gorgeous copper pot you just received as a gift, a rice cooker you have always wanted to try, or your grandmother's well-aged cast-iron skillet, award-winning author Marie Simmons provides inspiration to make the best use of your cookware along with delectable recipes to enhance the experience. Since the 1972 opening of its flagship store in Seattle's Pike Place Market, Sur La Table has become the destination of choice for iconic chefs from Jacques Pepin and Martha Stewart to Mario Batali. A favorite of culinary connoisseurs and gadget gurus alike, Sur La Table sells the A-to-Z of kitchenware and prides itself on teaching how to properly buy, use, care for, and cook with your newfound kitchen additions. Things Cooks Love presents more than 100 satisfying recipes along with 125 detailed descriptions of commonly used and more unusual kitchen implements. Simmons focuses on how to choose basic cookware, and then branches out to an international array of essentials for Asian, Mexican, French, Indian, Iberian, and Moroccan kitchens. Each recipe includes preparation and cooking times, serving portions, and implements necessary to prepare the dish. Alternative cookware is offered for kitchens that aren't stocked with the exact cookware or tools. Unlike any other tool-focused book on the market, this book celebrates the deep connection between cooks and their treasured tools. Things Cooks Love is more than a reference tool or a cookbook--it is a cook's book..
Price: $6.89
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In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications..
Price: $13.31
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834 Kitchen Quick Tips: Techniques And Shortcuts for the Curious Cook
Restart the grill with a hairdryer Use chopsticks to dry wine glasses spot-free. Peel a kiwi with a spoon. Skewer cheese using pretzel sticks. Leak-proof a cone with mini-marshmallows Slice strawberries with an egg slicer. Protect a cake during transport with toothpicks with mini-marshmallows. Soften butter with a rolling pin. Prevent a scorched saucepan with marbles. Clean a garlic press with a toothbrush. Melt chocolate with a coffee maker. Pit cherries with a paperclip. Drain lobster with a pair of scissors. What’s the best way to preserve leftover herbs, peel eggs in record time, or chop chocolate with ease? Ever wondered if it’s possible to soundproof your coffee grinder or tame the heat of fresh chiles? Find the answers to these questions and more in this indispensable A–Z handbook. Even the most experienced cook will find that these tips—the most highly-rated feature of Cook’s Illustrated magazine—-deliver unique and clever solutions to common kitchen problems..
Price: $7.99
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The Book of Griswold & Wagner: Favorite * Wapak * Sidney Hollow Ware (Schiffer Book for Collectors)
The Book of Griswold & Wagner, referred to as the blue book by collectors is the most complete, accurate, and widely used reference and is coveted by collectors It is now back in its 4th edition with even more pictures, updated values for cast iron cookware and kitchen collecting enthusiasts, and expanded charts. This definitive, encyclopedic guide details durable cast-iron antiques, including cornstick pans, griddles, Dutch ovens, gem pans, coffee grinders and roasters, trivets, molds, broilers, teapots, and much more. Nearly 1,000 photographs document variations of shape, size, dates, moldings, finishes, hardware types, catalog numbers, and markings. There are comprehensive histories of the manufacturers Griswold, Wagner, Sidney Hollow Ware, Favorite, and Wapak, as well as patent lists for meticulous researchers. This is an essential reference for anyone wishing to invest in these timeless treasures..
Price: $19.77
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Kitchen Glassware of the Depression Years: Identification & Values (Kitchen Glassware of the Depression Years)
Many new photos and new discoveries and information make this book indispensable to all glass collectors and dealers More than 5,000 items are showcased in beautiful professional color photos with descriptions and values. Many new finds and exceptionally rare pieces have been added. The highly collectible glass from the 1940s, 1950s, and 1960s fills the nearly 300 pages, in addition to the ever-popular Fire King glassware. This comprehensive encyclopedia provides an easy to use format, showing items by color, shapes, or patterns. The collector will enjoy the pages of glass, from colorful juice reamers, shakers, rare and unusual glass knives, to the mixing bowls and baking dishes we still find in our kitchen cupboards. The price guide has been revised to reflect the current collector market. 272 pages. 2005 values. AUTHORBIO: A collector since childhood, Gene Florence's hobby of buying and selling glassware turned into a full-time career. First writing a book on Depression Glass, Florence has gone on to author many popular glassware titles including books on Depression Glass; Occupied Japan Collectibles; Kitchen Glassware; Very Rare Glassware; 40s, 50s, & 60s Glassware;Elegant Glassware; Stemware; Glassware Pattern Identification; Anchor Hocking's Fire-King; Glass Candlesticks; and Salt & Pepper Shakers. REVIEW: Written by America's top authority on Depression glass, this is undeniably the definitive reference on kitchen glassware. The highly collectible glass from the Depression era through the 1960s fills its pages, in addition to the ever-popular Fire-King and Pyrex glassware. In an easy-to-use format, more than 5,000 items are showcased. -John Alvey.
Price: $5.97
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The Best Kitchen Quick Tips: 534 Tricks, Techniques, and Shortcuts for the Curious Cook
But what is a quick tip? For the editors of Cook's Illustrated it's an easier way of performing a kitchen task that either saves time or money or improves the quality of the outcome. The tip may call for an odd appliance such as a hair dryer (for smoothing chocolate frosting) or a surprising ingredient such as miniature marshmallows (placed on the ends of toothpicks to hold plastic wrap above an iced cake). You will find practical tricks for peeling tomatoes, chopping garlic, knowing when your steamer is out of water (add marbles to the bottom of the pot) and toasting pine nuts (use a popcorn popper). Arranged alphabetically it takes you through softening Almond Paste to drying Wine Glasses on chopsticks..
Price: $13.96
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