The New Cooks' Catalogue: The Definitive Guide to Cooking Equipment

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Updated, expanded, thoroughly revised, and now in full color-the definitive guide to cooking equipment and utensils

This book offers detailed evaluations of more than a thousand items of kitchen equipment-from paring knives to grill pans to espresso machines-providing you with practical information about brands, models, size, function, and performance. Each entry is accompanied by a color photograph and includes features and tips on care and ...
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2000 Hard cover Good. Sewn binding. Cloth over boards. 528 p. Contains: Illustrations.

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2000 Hard cover Fair. Sewn binding. Cloth over boards. 528 p. Contains: Illustrations.

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Overview

Updated, expanded, thoroughly revised, and now in full color-the definitive guide to cooking equipment and utensils

This book offers detailed evaluations of more than a thousand items of kitchen equipment-from paring knives to grill pans to espresso machines-providing you with practical information about brands, models, size, function, and performance. Each entry is accompanied by a color photograph and includes features and tips on care and usage. Also included are sections on what to look for when purchasing, as well as recipes and sidebars by more than a hundred culinary celebrities.

Whether you are setting up a kitchen for the first time or adding to a long-standing collection, you will find The New Cooks' Catalogue an invaluable and entertaining guide to making the right selections.

Contributors include:

Bruce Aidells
Lidia Matticchio Bastianich
Mario Batali
Michael & Ariane Batterberry
Rick Bayless
Daniel Boulud
Terrance Brennan
Giuliano Bugialli
David Burke
Penelope Casas
Helen Chen
Julia Child
Bernard Clayton
Shirley Corriher
Marion Cunningham
Ariane Daguin
Rocco DiSpirito
Alain Ducasse
Florence Fabricant
Susanna Foo
Larry Forgione
Edward Giobbi
Dorie Greenspan
Jessica B. Harris
Marcella Hazan
Maida Heatter
Pierre Hermé
Ken Hom
Dr. Ernesto Illy
Steven Jenkins
Thomas Keller
Gray Kunz
Daniel Leader
Sarabeth Levine
Michael Lomonaco
Nobu Matsuhisa
Michael McCarty
Danny Meyer
Joan Nathan
François Payard
Jacques Pépin
James Peterson
Alfred Portale
Paul Prudhomme
Eric Ripert
Claudia Roden
Douglas Rodriguez
Michael Romano
Julie Sahni
Marcus Samuelsson
Nancy Silverton
Raymond Sokolov
André Soltner
Jane & Michael Stern
Christopher Styler
Jacques Torres
Barbara Tropp
Margaret Visser
Jean-Georges Vongerichten
Alice Waters
Nach Waxman
Jasper White
Paula Wolfert
Kevin Zraly


About The Author
Burt Wolf is the host and writer of seven internationally syndicated television series that deal with food, travel, and cultural history. He was the first recipient of the James Beard Foundation Award for Best Television Food Journalism, and he has been nominated for two Cable Ace Awards and a national Emmy in connection with travel and cultural history. During his thirty years as a journalist, he has written or edited more than sixty books.
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Editorial Reviews

From Barnes & Noble
Whether you’re outfitting a new kitchen or just adding new equipment, the Knopf catalogue of cookware is the unrivaled fountainhead of information. For this 25th anniversary edition, editors Burt Wolf, Emily Aronson, and Florence Fabricant have compiled a comprehensive look at kitchen instruments: They consider more than 1,000 pieces of equipment, assessing not only overall design quality but also efficiency and ease of use. Sample recipes allow you to consider what kinds of dishes your new equipment will help you create; anecdotes offer practical tips for your new equipment’s use. This is the bible for cooks.
Library Journal
The subtitle is no exaggeration: this completely revised and greatly expanded edition of The Cooks' Catalogue (1975) covers more than 1000 pieces of kitchen equipment, from vegetable peelers and measuring spoons to wheat-grass juicers and croquembouche forms. Some of the items reflect how international American cooking has become over the last 25 years: there are sushi molds, tagines, and even a betel-nut slicer! For each piece of equipment, an introduction covers form and function; following are evaluations of specific recommended brands, each one accompanied by a photograph. To avoid dating the book, prices are not included but are available online at editor Wolf's web site, which will be updated as necessary. A large panel of experts--chefs and other food authorities--was involved in choosing and rating the equipment, and sidebar boxes from these experts cover a variety of culinary topics. There are also recipes from a vast array of cookbooks and appendixes on high-quality "universal tools" (for those with disabilities) and on cookbooks. An essential reference that is also fun to browse through--there are even New Yorker cartoons for entertainment. Highly recommended. Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9780375406737
  • Publisher: Knopf Publishing Group
  • Publication date: 10/24/2000
  • Edition description: 1ST
  • Pages: 528
  • Product dimensions: 8.91 (w) x 11.16 (h) x 1.51 (d)

Meet the Author

Burt Wolf is the host and writer of seven internationally syndicated television series that deal with food, travel, and cultural history. He was the first recipient of the James Beard Foundation Award for Best Television Food Journalism, and he has been nominated for two Cable Ace Awards and a national Emmy in connection with travel and cultural history. During his thirty years as a journalist, he has written or edited more than sixty books.
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