"Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdains shocking, "Dont Eat Before Reading This." Bourdain spared no ones appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike."
"All Clad Stainless Steel 10-Inch Fry Pan. 3-Ply bonded construction Dishwasher-safe; Hand-washing recommended. Exterior compatible on all induction as well as traditional cooktops. Essential cookware item for the novice or well-seasoned cook. Perfect bridal or housewarming gift"
"The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today’s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras’s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai."
"S.A. Wetterling Axes - Classic Scout Axe with American Hickory Wood Handles. Model: SAW174. 14 1/2" overall. 5 3/8" axe head with 3" cutting edge. Leather blade cover with belt loop. Wetterling Axes are hand forged from Swedish quality steel alloyed from iron, carbon, silicon, manganese and vanadium. Hand forging uses presses that deliver many blows, making the axe edges stronger than if they were drop forged. The special axe steel alloy makes high quality hardening possible."
"This 386-page book dedicated to maple syrup offers 100 recipes by Martin Picard, 2000 photographs, a short story by Marc Séguin, a journal describing life at the shack during the sugaring-off season, a technical chapter on harvesting maple water and the production and consumption of maple syrup, together with many illustrations by Tom Tassel. A cross between an art book and a culinary encyclopedia, it is as unique as the international reputation of the Au Pied de Cochon restaurant."
"As I leafed through the pages I came to be charmed by their story and the unconventional way the book is laid out. There is a sense of history to the book and their deep love of Montreal is evident throughout. There is richness in detail and usually a lovely idiosyncratic story for each recipe that makes the book as much of an engaging read as a straightforward cookbook." ~Judge Alice Waters, Food52's Piglet Tournament of Cookbooks"