Updated, expanded, thoroughly revised, and now in full color--the definitive guide to cooking equipment and utensils This book offers detailed evaluations of more than a thousand items of kitchen equipment--from paring knives to grill pans to espresso machines--providing you with practical information about brands, models, size, function, and performance. Each entry is accompanied by a color photograph and includes features and tips on care and usage. Also included are sections on what to look for when purchasing, as well as recipes and sidebars by more than a hundred culinary celebrities. Whether you are setting up a kitchen for the first time or adding to a long-standing collection, you will find The New Cooks' Catalogue an invaluable and entertaining guide to making the right selections. Contributors  include: Bruce Aidells Lidia Matticchio Bastianich Mario Batali Michael & Ariane Batterberry Rick Bayless Daniel Boulud Terrance Brennan Giuliano Bugialli David Burke Penelope Casas Helen Chen Julia Child Bernard Clayton Shirley Corriher Marion Cunningham Ariane Daguin Rocco DiSpirito Alain Ducasse Florence Fabricant Susanna Foo Larry Forgione Edward Giobbi Dorie Greenspan Jessica B. Harris Marcella Hazan Maida Heatter Pierre Hermé Ken Hom Dr. Ernesto Illy Steven Jenkins Thomas Keller Gray Kunz Daniel Leader Sarabeth Levine Michael Lomonaco Nobu Matsuhisa Michael McCarty Danny Meyer Joan Nathan François Payard Jacques Pépin James Peterson Alfred Portale Paul Prudhomme Eric Ripert Claudia Roden Douglas Rodriguez Michael Romano Julie Sahni Marcus Samuelsson Nancy Silverton Raymond Sokolov André Soltner Jane & Michael Stern Christopher Styler Jacques Torres Barbara Tropp Margaret Visser Jean-Georges Vongerichten Alice Waters Nach Waxman Jasper White Paula Wolfert Kevin Zraly 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 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 ques