Culinary Chef
The Culinary Miracles of Chef Jose Andres
|
|
Victorinox 40520 Fibrox 8-Inch Chef's Knife $24.72 Nothing is worse than going to cut with your cutlery, and having the handle slip around in your hand. To combat this potential for injury, Victorinox has created this Fibrox chef's knife. The Fibrox® handle is textured and provides a firm grip, even when wet, and does not slip or slide around. It is comfortable and fits naturally to the shape of your hand, and provides an attractive and modern st... |
|
|
Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set $28.92 Professional Grade 3-Piece Barbeque Tool Set (6445) Stainless... |
|
|
Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle $40.99 The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. This professional-size ... |
|
|
Cooking at the Academy: Soups - Professional techniques taught by chef instructors of the California Culinary Academy [VHS] $2.23 Cooking at the Academy: Soups - Professional techniques taught by chef instructors of the California Culinary Academy [VHS]... |
|
|
Cooking at the Academy: Poaching & Steaming - Professional Techniques Taught by Chef Instructors of the California Culinary Academy [VHS] $4.02 POACHING AND STEAMING techniques put a bit of culinary magic at your fingertips. Learn the basics and you can easily improvise, cooking a variety of foods in the quick, light style. Chef Brian Mattingly illustrates with three very contempory entrees. Try Poached Beef Tenderloin, with a tarragon-flavored Sabayon Sauce. Make a quick mousse for Chicken Imperial Ballotine - rolled and poached in a sea... |
|
|
Cooking at the Academy Frying: Professional techniques taught by chef instructors of the California Culinary Academy [VHS] $6.65 Cooking at the Academy Frying: Professional techniques taught by chef instructors of the California Culinary Academy [VHS]... |
|
|
Culinary Games $1.99 ... |
|
|
Fire and Ice $1.99 ... |
|
|
4 Star: All Stars $1.99 ... |
|
|
Stainless Steel Funnel - For Filling Narrow Jars and Bottles, 1 pc $2.50 Brand: AccessoriesSuggested Uses: Used for filling narrow jars and bottles with your favorite spices and herbs.Product Notes: Made from 18/8 stainless steel. Dishwasher safe.Origin: Made in China.Bar Code: 0-53796-10034-8... |
|
|
Swedish Chef: Culinary Catastrophes $9.99 Swedish Chef: Culinary Catastrophes - Art Print |
|
|
A Culinary Dictionary the Chef's Companion - Elizabeth Riely - Paperback $16.41 A Culinary Dictionary the Chef's Companion |
|
|
In the Hands of a Chef - Culinary Institute of America - Paperback $17.96 In the Hands of a Chef |
|
|
The Professional Chef - Culinary Institute of America - Hardcover $39.75 The Professional Chef |
|
|
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 |
|
|
On Becoming a Professional Chef - American Culinary Federation - Paperback $4.62 On Becoming a Professional Chef |
|
|
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 |
Recent Comments