Techniques

The SAVEUR 100: Tools & Books

Much Depends on Dinner
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    In Bocca Books
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      James Beard's American Cookery
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        Bram Cookware
        Bram Cookware

        _ Charles Phan, The Slanted Door, San Francisco_ “The pots are not only beautiful to look at; with clay, the heat transfer is just completely different from what you get with steel or any other metal: slow, even, delicate.” Read the complete SAVEUR 100 story »

        Nathan Myhrvold
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          Heidolph Brinkmann Laborota 20  Rotary Evaporator
          Heidolph Brinkmann Laborota 20 Rotary Evaporator

          _ Grant Achatz, Alinea, Chicago_ “It can vaporize any water-based liquid at room temperature under a vacuum. The process preserves volatile aromatics normally lost in cooking and distills them into clear liquids.” Read the complete SAVEUR 100 story »

          Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
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            COOKINGISSUES.COM
            COOKINGISSUES.COM

            _ Michael Laiskonis, Le Bernardin, New York City_ “Equal parts food artists and lab technicians, the duo explore the science of food.”

            Claudia Roden
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              Chef's Knives
              Chef's Knives

              Chefs Justin Bogle, Grant Achatz, Michael Ayoub, Bruce Sherman, and Alex Guarnaschelli share their favorite knives.

              Apple Corer
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                Catalan Cuisine
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                  _ Oriol Balaguer, Estudi di Xocolata i Pastisseria, Barcelona_ “Before I start to create, I always sketch my inspiration.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

                  Sitram Pots and Pans
                  Sitram Pots and Pans

                  _ Bruce Sherman, North Pond, Chicago_ “Constructed with nonbolted, nonreactive stainless steel and a heavy-bottomed copper base, they distribute heat evenly and are easy to clean. ” Read the complete SAVEUR 100 story »

                  Vitamix Blenders
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                    Betty Crocker Cookbook for Boys & Girls
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