Automotive Holiday Deals Up to 50% Off Select Books Shop Men's Athletic Shoes Learn more nav_sap_SWP_6M_fly_beacon Indie for the Holidays egg_2015 All-New Amazon Fire TV Luxury Beauty Gifts Under $50 Amazon Gift Card Offer bf15 bf15 bf15 $30 Off Amazon Echo $15 Off All-New Fire Kindle Black Friday Deals Black Friday Video Game Deals Shop Now DOTD

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
Condition: Used: Very Good
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The New Cooks' Catalogue Hardcover – October 24, 2000

17 customer reviews

See all 2 formats and editions Hide other formats and editions
New from Used from
"Please retry"
$5.00 $0.01

Special Offers and Product Promotions

  • Take an Extra 30% Off Any Book: Use promo code HOLIDAY30 at checkout to get an extra 30% off any book for a limited time. Excludes Kindle eBooks and Audible Audiobooks. Restrictions apply. Learn more | Shop now

Editorial Reviews Review

Book lovers, research hounds, and recipe collectors rejoice! Twenty-five years after the original, The New Cooks' Catalogue has arrived. For book lovers, this enormous white hardcover is printed beautifully on handsome paper, filled with full-color photos of every piece of kitchen equipment you can think of, from a set of Endurance spice spoons to the Omega 4000 juice extractor.

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

From Booklist

Picking and choosing the correct kitchen implements can affect the outcome of a dish as much as its ingredients. The New Cooks' Catalogue gives color and black-and-white photos of all sorts of kitchen equipment, from measuring spoons through stockpots, paring knives through meat grinders, and pie pans through turbot poachers. For the amateur cook, this compendium of all instruments culinary reads like the ultimate wish book. Cartoons from the New Yorker and occasional recipes lighten the text's prodigious technical data. A highly useful reference tool for answering questions about obscure cooking implements. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Hero Quick Promo
Holiday Deals in Kindle Books
Save up to 85% on more than 1,000 Kindle Books. These deals are valid until November 30, 2015. Learn more

Product Details

  • Hardcover: 528 pages
  • Publisher: Knopf; 1 Sub edition (October 24, 2000)
  • Language: English
  • ISBN-10: 0375406735
  • ISBN-13: 978-0375406737
  • Product Dimensions: 8.9 x 1.4 x 11.1 inches
  • Shipping Weight: 4.5 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #2,093,858 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

31 of 33 people found the following review helpful By JK on December 22, 2000
Format: Hardcover
I still have my original Cook's Catalogue, bought when I was in college. I wasn't new to cooking then, but I sure hadn't seen devices like he showed in that book! I fell in love with it then, over the next 20+ years purchased some of the equipment in there, and wondered if there would ever be a followup.
Well, here it is, and it is as inclusive as the original! Unlike a prior reviewer, I enjoy reading about the arcane and unique pieces made for cooking. I don't want a book of this scope written like Consumer Reports. In the first place, even Consumer Reports' product evaluations are usually subjective. Plus, their prices aren't accurate. Yes, I rather wish Mr. Wolf had at least given some range of prices for items in the book. However, I don't consider it a real drawback, as prices do vary enormously even on the web.
I found the recipes and other inserts pleasing and practical. The color photos were also welcomed for this edition. There is literally no way to cover all kitchen products on today's market, but Mr. Wolf goes further than anyone else I've seen in trying.
I tend to be a kitchen gadget and utensil freak anyway so this book is right up my alley. Otherwise, and particularly for the novice in cooking, I have doubts about its utility.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
34 of 38 people found the following review helpful By Michael Fletcher on November 9, 2000
Format: Hardcover
Kudos to Burt Wolf for creating an indispensable collection of kitchen cookware, gadget, tool, electrical appliance and everything but the kitchen sink reviews for both the new and experienced cook. There are tons of books dedicated to recipes and cooking, but this book gives you wonderful information on what cooking equipment to buy. I feel so much more informed and confident in my purchases since I've used this book. It has reviews and information on kitchen essentials all the way to esoteric gadgets you never knew existed. It's a great way to inventory and stock your kitchen. I also love the fact that it includes pictures and descriptions of currently available items with reviews written from an unbiased viewpoint. Also included are insights from many well known and talented chefs.
This should have been called, "The Kitchen Equipment Bible." It's that good! Highly recommended.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
42 of 49 people found the following review helpful By jerry i h on December 14, 2000
Format: Hardcover Verified Purchase
The New Cooks' Catalogue Review
I regret to say that I was disappointed by this 25th anniversary update of a venerable old classic. It seems to be chock full of information, but when you look up a specific category, remarkably few items are actually reviewed. The author states in the Introduction that many thousands of products were tested, and there was not enough room to list all of them. Granted, but there seems to have been plenty of space for tangential stories, recipes, and cartoons. I also object to the emphasis on obscure and rarely used tools; they are quite interesting, but also quite superfluous. Please note that the items are not ranked or compared in any way, nor are there specific recommendations as to what to buy (except in a couple of rare cases, and even then they do not come right out and say that you should have one of these) or what to avoid, so this book is only marginally useful as a shopping guide for kitchen tools. In this edition, they have also decided not to include prices. The stated justification for this is that the prices become out of date within weeks of publication. True, but very expensive and very inexpensive tools are listed side by side, and some indication as to their costs would be a big help, as many buying decisions will be based on price. A simple warning in the preface would have sufficed about constantly changing prices. I also find the reviews of electrical equipment to be suspect; for these, I recommend you stick to a tried and true resource, like a consumer magazine. It also lacks a beginner's list of essential kitchen tools to have. This can be a problem, as a kitchen novice might draw the conclusion, after reading this book, that many hundreds of tools are necessary kitchen basics.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
16 of 17 people found the following review helpful By A Customer on December 29, 2000
Format: Hardcover
I had the original in the mid-70's. Softcover, as I recall. The prices were quickly out of date. This is hardcover. I'm sure prices listed here would similarly quickly be dated. Still, it would be nice to see some rough indication from cheap to expensive.
This is not a "push button" book for the best kitchen utensil to buy. It's more of a survey of available cooking tools by categories. I'm sure all of the utensils are quite capable. I just skip by the ones that are clearly out of my budget, e.g., "all-copper made in France", "All Clad", or something similar.
It does list some less expensive tools where they do a comparable job, such as Lodge cast iron pans, George Foreman Grill, etc. But, overall, the items reviewed are pretty much top shelf cooking tools.
Still, I like it, since it gives you a background on what tools are available and why they are desirable. Knowing that, you are not left totally in the dark when shopping. On the same track, it is the ONLY book I know of in its genre (e.g., one that gives a farily broad survey of available cooking utensils).
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
26 of 30 people found the following review helpful By ROBERT E. STEINBERG on December 25, 2000
Format: Hardcover
those who loved the original will dislike this update, considering the price and size of the new edition the old version had wonderful product reviews, fascinating historical data, and pricing, while the upgrade prints recipes(entirely obsolete since the internet has tons of them), and cartoons (some funny, but mostly weak), omits any pricing, and seems very skimpy on detail. half the book is devoted to baking but baking is much more science than art, and the appliance coverage is virtually useless without comparative pricing. the two essentials, pots and knives are weakly covered, while wooden spoons ( a useful but hardly essential kitchen items) gets pages and pages. a notable omission are tips, which would seem vital, since new cooks can get ingredient lists and recipes elsewhere, and the cartoons are a waste of paper. storage and equipment care are not given sufficient coverage. if the publisher was smart they would re-issue the old paperback, since the old version had hard information on product materials, ingredients, and a greater variety and depth of coverage. the new edition is surprisingly skimpy, particularly on the two absolute essentials, that is, pots and short this is a mediocre upgrade hardly worth the price
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

What Other Items Do Customers Buy After Viewing This Item?

Want to discover more products? Check out these pages to see more: cook book, home cooking