Anytime Gourmet Culinary Kit
Anytime Gourmet Tango Commercial - Steak Gorgonzola Sauté Kit
|
|
Gourmet Meals In Minutes, Culinary Institute Of America $32 Gourmet Meals In Minutes, Culinary Institute Of America |
|
|
The Culinary Institute of America's Gourmet Meals in Minutes $26.39 The Culinary Institute of America's Gourmet Meals in Minutes |
|
|
Dean Jacobs Professional Culinary Torch $29.99 The perfect tool for the finishing touches on your favorite desserts. This Dean Jacobs Professional Culinary Torch makes quick work of caramelizing sugar toppings toasting meringues and flambing desserts. Preferred by the finest professional chefs this tool provides unlimited uses and is an important addition in every busy kitchen. Uses easytofind common butane fuel not included Use with Dean Jacobs Creme Brulee Quick Mix Easy to fill and use Meets U.S. Child Safety Requirements |
|
|
Dean Jacobs Creme Brulee Set With Culinary Torch $29.99 Dean Jacobs Creme Brulee Set With Culinary Torch Set Includes Everything You Need Except The Cream Easy To Use Culinary Tourch 4 Porcelain Ramekins And Creme Brulee Mix With Topping Sugar All You Add Is Cream And Love Bon Appetit |
|
|
Culinary Institute of America 3 Inch Paring Knife $44.99 An impressive combination of high performance and streamlined comfort. The Masters Collection Hyde Park Paring Knife is ideal for peeling trimming and slicing fruits and vegetables or for mincing herbs and garlic. Designed by the Certified Master Chefs of The Culinary Institute of America the knifes features provide a lifetime of optimum performance. Its forged from one piece of high carbon nostain German steel. The blade is corrosionresistant and holds an extremely sharp easily maintained edge. |
|
|
Culinary Institute of America 5 inch Cooks Knife $64.99 Certified Master Chefs at The Culinary Institute of America have designed this 5 inch Cooks Knife to be the allaround knife with allout performance for slicing chopping mincing and dicing. This knife handles the thick skin of celery as easily as a bunch of fresh basil. Forged from one piece of high carbon nostain German steel the blade resists corrosion and holds an extremely sharp easily maintained edge. Full tang runs the entire length of the handle for superior strength and balance Unique Bal |
|
|
Culinary Institute of America 10 inch Slicing Knife $99.99 Certified Master Chefs at The Culinary Institute of America have designed this 10 inch Slicing Knife for slicing everything from a Sunday pork loin roast to a holiday turkey. This long narrow blade is ideal for slicing cooked meats and poultry. The blade resists corrosion and holds an extremely sharp easily maintained edge. This knife also performs well in breaking down larger fruits and vegetables. Onepiece forged construction from high carbon nostain German steel Full tang runs the entire leng |
|
|
Culinary Institute of America 8 inch Chefs Knife $99.99 Certified Master Chefs at The Culinary Institute of America have designed this 8 inch Chefs Knife to make some of the kitchens most mundane tasks an artful experience. Perfect for slicing chopping mincing and dicing fruits vegetables onions and herbs as well as for slicing meats and poultry. Created from a single piece of high carbon nostain German steel the blade resists corrosion and holds an extremely sharp easily maintained edge. Full tang runs the entire length of the handle for superior s |
|
|
Culinary Institute of America 7 inch Fillet Knife $64.99 Certified Master Chefs at The Culinary Institute of America have designed this 7 inch Fillet Knife because the delicate job of filleting a round fish such as snapper or a flatfish like sole is best with a thin flexible blade. The corrosion resistant blade forged from a single piece of high carbon nostain German steel offers a lifetime of filleting perfection. Onepiece forged construction from high carbon nostain German steel Full tang runs the entire length of the handle for superior strength a |
|
|
Culinary Institute of America 6 inch Boning Knife $59.99 Certified Master Chefs at The Culinary Institute of America have designed this 6 inch Boning Knife because cutting as close to the bone as possible is critical in cooking. The thinner tapered blade of this knife is designed to effortlessly separate raw or cooked meat or poultry from the bone. It also does an excellent job of trimming fat and removing gristle. The blade itself is forged from a single piece of high carbon nostain German steel that maintains an extremely sharp edge. Full tang runs |
Recent Comments