Henkel Knives
Featured henkel knives :
Comet Reflections Silverware Disposable Plastic Knives, Pack of 80, Silver
Reflections Silverware Disposable Plastic Knives, Pack of 80
Price: USD 11.95
Dexter-Russell Red, White, and Blue Paring Knives, Pack of 3, Assorted
Red, White, and Blue Paring Knives, Pack of 3
Price: USD 16.98
Feather Design Spreading Knives – Set of 4
Feather Design Spreading Knives – Set of 4
Price: USD 24.49
Forks Knives & Spoons
From Peri Wolfman and Charles Gold — authors of the best-selling The Perfect Setting — comes the book that showcases one of today’s favorite collectibles, vintage Forks, Knives & Spoons. Part of the fun in collecting is the search for new and unusual pieces, and Peri and Charley have amassed delicate coin silver tea spoons, bone-handled knives with rusted steel blades, wood-handled forks with decorative rivets, and picnic ware with bright Bakelite handles. They share the history behind the countless unusual serving pieces — baked-potato forks, bread knives, and olive spoons among them -that date to Victorian times, and they identify the 29 place setting pieces still in manufacture today. The resource section offers advice on the care, cleaning, and storage of silver, steel, Bakelite, bone, and more. There are also names and addresses of some of the best places to shop for old silver and tableware. Charley’s photographs capture the matte beauty of old steel, the warm gleam of silver, the glow of bone, and they offer inspiration for table settings. But the book’s biggest bonus is the more than 35 recipes that are tasty ideas for putting your old finds to new use. In Forks, Knives & Spoons, Peri Wolfman and Charles Gold have created a book that both collectors and cooks are bound to relish.
Price: USD 9.98
Forks Over Knives:
The official how-to companion to the new feature documentary Forks Over Knives–an accessible, practical guide to reaping the benefits of a whole foods, plant-based diet, with 125 recipes. Forks Over Knives, the new feature documentary opening in theatrical release in May 2011, examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by bypassing animal-based and processed foods. Now this official how-to companion gives everyone the tools to adopt and fully enjoy the benefits of the plant-based diet the film advocates. Resources for grocery shopping and cooking and 125 recipes will put readers well along on the road to better health.
Price: USD 8.95
Japanese Kitchen Knives:
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Price: USD 19.76
Knives at Dawn:
“Friedman has crafted a page turner that will make you think about food, and the creative process, in a different way” (The Dallas Morning News). Since its inception in 1987, the Bocuse d’Or has been the real Top Chef–the world’s most prestigious cooking competition. Now, in a book that The Washington Post hails as “riveting,” food and sports journalist Andrew Friedman charts the “chefs-as-athletes” ramp up to the 2009 contest, where the American team had everything riding on a knife’s edge. In two decades, the Bocuse d’Or had never dished out a medal to American competitors. In 2008, hell-bent on making history, a triumvirate of culinary superstars–Daniel Boulud, Thomas Keller, and Jérôme Bocuse–raised unprecedented support for the American effort, centered around the team itself: Chef Timothy Hollingsworth and his assistant Adina Guest, both from Keller’s acclaimed restaurant, The French Laundry. Knives at Dawn chronicles the formation, training, and edge-of-your-seat performance of Team USA 2009. Author Friedman brings it all together brilliantly in the competition itself in Lyon, France, as the months of toil and preparation come down to a few final hours in which mental fortitude, technical skill, and a few too many seconds of heat can make all the difference. With its unusual exploration of chefs of different nationalities, Knives at Dawn delivers fascinating insights into what drives the culinary spirit, both in the world’s most prestigious competition and in professional kitchens every day.
Price: USD 10.19
Knives at Dawn:
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds, no time to ease into the rigors of competition. The teams have just one precious chance to cook and present two spectacular platters of food, then plate them for tasting by a jury of chefs — the ultimate test of their ability to execute their craft, with prize money, international acclaim, and national pride on the line. Surprisingly, although American cuisine now rates among the best in the world, a U.S. team has never finished among the top three at this “Olympics of Food.” In 2008, a triumvirate of culinary figures — Daniel Boulud, Thomas Keller, and Jérôme Bocuse — raised unprecedented support and awareness for the American effort. This is their story, and the story of the team that competed for the United States at the 2009 Bocuse d’Or — what they did, how they did it, and what they learned. Knives at Dawn chronicles the formation and training of the 2009 American team. Chef Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from The French Laundry in Yountville, California, are the stars of this chefs-as-athletes story. After winning a national team selection event, the pair trained in a specially outfitted facility, while twenty-three competitors — including a Norwegian who’d been hell-bent to win the Bocuse d’Or since the age of twelve — rehearsed around the globe. The days of the competition, when they all come together in an arena in Lyon, France, are recounted in riveting detail — putting you right alongside the action — as the months of toil and aspiration come to a head in the final hours of fierce cooking, when technical and mental fortitude, split-second decision-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d’Or and in their own kitchens every day.
Price: USD 17.15
Knives Cooks Love:
Sur La Table’s Knives Cooks Love focuses on some of the most versatile tools in the kitchen–knives. Knives Cooks Love offers instructions on how to buy and care for knives, and how to properly chop, dice, and slice with them to create delicious dishes.Consider this Knives 101–lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable. In Knives Cooks Love, trusted cookware authority Sur La Table teams up with writer Sarah Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, as well as cutting surfaces and an array of sharpeners and honers.Numerous cutting techniques are also showcased with step-by-step instructions and photographs. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes like Mango-Cucumber Salsa, Mediterranean-Style Mussels with Fennel and Tomatoes, Arroz con Pollo with Chorizo and Capers, and Bread and Butter Pudding with Rum and Crystallized Ginger.Readers will learn what to look for when purchasing quality knives, the best culinary uses for each knife variety, as well as how to properly clean and store them. With sidebar advice from renowned chefs, including tips, tricks, and notes on their favorite knives, Knives Cooks Love is the ultimate guide to choosing and using the most important tool in the kitchen.
Price: USD 16.49
OXO Good Grips Paring Knives – Set of 4 by OXO
Good Grips Paring Knives – Set of 4 by OXO
Price: USD 19.99
The Hot Knives Vegetarian Cookbook:
Since 2006, Evan George and Alex Brown, a.k.a. the Hot Knives, have been posting fiery vegetarian and vegan recipes on their popular blog. From sauces with punch to decadent salads and reinterpreted comfort foods, the Hot Knives have attracted a dedicated following of people who love to eat food made from scratch in the name of health, sustainability, and, most importantly, bold flavors. Salad Daze comprises a recipe book of classic Hot Knives dishes as well as new recipes. Focusing on vegetables and the creation of sauces, dressings, marinades, dips, and condiments from scratch, Salad Daze is about much more than lettuce and croutons. It is about avoiding processed foodstuffs while having fun in the kitchen. Along with detailed recipes, Salad Daze will also feature sumptuous photography and the Hot Knives’ whimsical expertise about everything from food to music, beer, and bicycles.
Price: USD 16.32
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