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For research hounds, and really anyone who thinks twice before picking up a new tool or appliance for the kitchen, this is a massive volume of Cliffs Notes. Thinking about a blender? Countertop or immersion? Cuisinart, KitchenAid, Waring, Krups, or Hamilton Beach? What should you look for in terms of design, weight, capacity, noise, power, speeds, and cleaning? What does the UL symbol mean? This volume provides the answers to questions you didn't even know you should ask. Burt Wolfe has been researching kitchen equipment since 1969 and there isn't a question he hasn't thought of. The chapters are broken up by tool category, such as measuring devices, griddles, grill pans and irons, and handheld utensils for beating, mixing, whisking, stirring, and lifting. Peppered with interesting, helpful information on subjects like Japanese knives, strainers, and baking and pizza stones, kitchen gods and goddesses will love nothing better than to curl up with their favorite beverage to peruse the contents.
Recipe collectors, do not fear. Wading through this wealth of information rewards you too. Each section includes recipes from famous chefs using that section's equipment. Use your fry pan to make Pork Chops with Cream and Calvados, use a skimmer for Poached Spiced Figs, slice Gravlax with Mustard Sauce with a fish slicer, and make Ginger Ice Cream or Buttermilk Sorbet in your ice-cream maker. With contributions from more than 100 of the world's leading food authorities, among them Bruce Aidells, Julia Child, Rick Bayless, Marion Cunningham, Francois Payard, Nancy Silverton, and Thomas Keller, to name a few, it really is like getting a bonus cookbook with your encyclopedia.
And everyone will be entertained by food-related cartoons from The New Yorker, so funny and appropriate you'll find yourself hunting them down when what you really need is a new proofing basket or crème brûlée dish.
A great reference guide for kitchen tool collectors and aficionados, as well as anyone outfitting a kitchen from scratch, Wolfe has included so much information, both general and specific, that even when the models described are out of date, you'll still know what to look for, and how to find it. --Leora Y. Bloom
Great reference for product designers who are new to cookware!Published 6 months ago by Jason LePinske
Great Book with lots of great information. Hard to find a better deal.Published 16 months ago by kbill
I liked the book , It was very knowledgible and very clean, but it wasn't what I am looking for. I"m looking for something with information on old kitchen utensils. Read morePublished on July 3, 2013 by Hope C. Adams
I bought one of these several years' ago and have used it many times as a reference, it is a great guide to cooking apparatus and vessels. Read morePublished on May 19, 2013 by Olga H. Marinenko
This is the first time I have ever been motivated to write a review. I found this to be a complete waste of money. Read morePublished on January 15, 2005 by Caryn S.Lewis
This book was a great help in expanding some of our kitchen equipment. If you visit a bookstore or library, you may find thousands of books on cooking and not one on cooking... Read morePublished on February 6, 2003 by Randy Given
.....but more of an encyclopedia. This is a good book if you don't know what a certain kitchen tool does or would like a breif history lesson. Read morePublished on April 26, 2002 by secrethalo
This is a large coffee table sized book. You'll find more cooking tools and appliances than you ever dreamed existed. Read morePublished on December 18, 2001