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Lisa
Messinger's
Cookbook of the Week
The
New Cooks' Catalogue: The Definitive Guide to Cooking Equipment
edited
by Burt Wolf, Emily Aronson and Florence Fabricant (Knopf)
 
One-stop shopping: as the holidays approach, that's the dream of
virtually every shopper. If your crowd includes those of the culinary
persuasion, look no further for ideas than The New Cooks' Catalogue:
The Definitive Guide to Cooking Equipment. Just a few examples
from the book that you might want to put under a lucky chef's tree
(or find under your own):
=
Matfer Syrup Density Meter: This is an important tool for
anyone serious about canning, preserving or sherbet-making. Technically
known as a hydrometer, or water measurer, this item measures the
amount of sugar in a solution. The 7-1/2-inch weighted and sealed
glass tube is placed into a beaker filled with the solution to be
tested. The more sugar in the solution, the higher the tube will
float in the beaker. The measurement is registered on the Baumé
scale. ( Matfer model numbers: 111350 Syrup Density Meter; 250112
test tube for Syrup Density Meter. Contact Matfer at 800-766-0333.)
= Oxo
Good Grips Clam Knife: From the company that has brought numerous
ergonomic tools to the kitchen comes this thin, but strong, single-edge
knife. It's 2-1/2 inches long to slip between a clam's lip, where
a clam's two shells meet, and a bare 5/8-inch wide so it won't overwhelm
and crack a littleneck's shell. A cutting edge is present to free
tender flesh from the shell once it's opened. As with the other
kitchenware products produced by this firm, the handle of this knife
is comfortably soft, close to the blade, and horizontally ridged
to supply a nice, secure grip. (Oxo model number 35781. Contact
Oxo at 800-545-4411 or visit www.oxo.com.)
= Thermos
Hot Pot: If you are going out of the house and have no time
to watch the stockpot, or if you are going to a football game or
other outdoor event, or if you're simply bringing some food to someone
else, this item may come in handy. You boil the ingredients in the
stainless steel inner pot, then transfer the pan to the thermos
and lock the lid. Several hours later the food is fully cooked and
still very hot. We made vegetable stock inside it—it doesn't
require the same time or finesse as meat stock—and after five
hours we had flavorful broth holding at 160°F. Use it for soups,
vegetable or fish stocks, baked beans or hot cider. Tote it anywhere.
It holds 4.5 liters (4-1/2 quarts). (Thermos model number RPA4500S.
Contact Thermos at 800-831-9242 or visit www.thermos.com.)
This
book is incredibly well written (all products are tested) and especially
well organized first in its chapters by product type, then in its
multiple indexes. There's good reason for the quality: Wolf is an
award-winning food journalist and television personality; Aronson
has edited more than 50 food books; and Fabricant is an award-winning
New York Times food writer and cookbook author. The dozens
of contributing writers and product testers are a who's who of the
culinary world like Marcella Hazan, Thomas Keller, Nobuyuki Matsuhisa,
Jacques Pépin and Paul Prudhomme. One small complaint: Although
prices may vary, manufacturer's suggested retail prices would have
been welcome. This at least would give us a ballpark price, since
for many that's a crucial consideration.
Visit
the Cookbook
Corner table of contents
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