Synopses & Reviews
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.
"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." Library Journal
"For the amateur cook, this compendium of all instruments culinary reads like the ultimate wish book....A highly useful reference tool for answering questions about obscure cooking implements." Mark Knoblauch, Booklist
Contributors include: Bruce Aidells,
Lidia Matticchio Bastianich,
Michael & Ariane Batterberry,
Jessica B. Harris,
Dr. Ernesto Illy,
Jane & Michael Stern,
On the 25th anniversary of its original publication, this culinary compendium provides information about the brands, sizes, and uses of over 1,000 items of kitchen equipment, from paring knives to grill pans to espresso machines. 800 full-color photos. 576.
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.