Saute Pans & Sauteuses - The Mauviel M'heritage M'150c Saute Pan with Lid ensures full flavor every time you create a new dish or heat up leftovers. Remarkably heating 10 times faster than stainless-steel alone, the Mauviel saute pan also heats 2 times faster than aluminum cookware. Featuring a superior 90% copper and 10% stainless-steel bond, the long-lasting saute pan will not split or separate. PFOA- and PTFE-free and a generous 1.5mm thick, the copper saute pan offers a polished copper exterior and stainless-steel interior for rapid, uniform heating of recipes from one-pan stir fries and paella to risotto and sauces. Crafted in France by world-renowned Mauviel, the saute pan beautifully browns, braises and sears thick steaks, vegetables and fish and chicken fillets. The saute pan also cools quickly so foods don't overheat and you maintain smooth control of cook times. The high, straight-sided pan is also perfect for quickly caramelizing onions, deglazing garlic and reducing stock, and finishing off recipe - Specifications Made in France Material: polished copper pan and lid exterior; 18/10 stainless-steel interior; stainless-steel rivets; clear-coated, cast-iron pan and lid handles 3.2-Qt. Saute Pan with Cover Model: 6411.25 Capacity: 3.2 qt. Size: 9 1/2" Dia. (17 1/2" with handle) x 2 3/4"H (3 3/4" with lid) Weight: 5 lb. 2 oz. 5.8-Qt. Saute Pan with Cover Model: 6411.29 Size: 11" Dia. (24" with handle) x 3 3/4"H (4 3/4" with lid) Weight: 7 lb. 10 oz. Use and Care Before first use and after use, carefully hand wash your Mauviel saute pan with hot soapy water, then rinse and dry. Cooking: All Mauviel copper cookware products are designed for use in the oven to 500 F and are broiler-safe. Never overheat an empty pan, this may lead to irreparable damage. Always cook over low to medium heat. Only add salt to your pan once the water has boiled. When cooking on gas, the flame should never go beyond the base of the pan.

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This gorgeous kitchen supply holder has a large compartment for holding multiple condiments and three smaller slots for utensils or napkins. Keep your favorite sauces spreads and seasonings organized and easily accessible. The caddy's clever design inspired by diners and restaurant's can also accommodate standard size napkins making it a fun and versatile tabletop accessory. The condiment holder also has a helpful handle so you have no problem transporting it from the kitchen counter to the Dinette table and it also makes it great for both indoor and outdoor entertaining. Made of sturdy steel. Features Condiment Caddy has 1 large and 3 small compartments Great way to keep your cooking supplies neatly organized Convenient handle for easy mobility Organize and store multiple condiment bottles on table or countertop Holds standard size napkins Perfect for indoor and outdoor entertaining Sturdy steel construction Item Weight - 0. 32 lbs.

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Heating quickly and evenly, this hard-anodized 12" stir-fry pan from Anolon is ideal for Asian cooking, but fabulous for virtually any cuisine. The next-generation nonstick interior means food slides out easily and cleans up with minimal elbow grease, while the exceptionally durable titanium composite exterior and HollowCore handle allow the pan to go safely from stove top to oven for restaurant-quality results. From Anolon.

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Pops (92) 1-ounce servings per hour. High-output hard-coat anodized aluminum kettle. Simply rotate handle to the right to release. Heavy-duty gear motor; all metal gears. Sturdy cabinet construction with easy-to-clean surfaces and presentation lamp. Made in the USA. There isn't a snack food around that does more to communicate the idea that you're about to have a pleasant time than a fresh batch of popcorn, so get ready to do a whole lot of positive communicating when you finish each batch in the Paragon Gatsby Black 4 oz. Popcorn Machine. Making the perfect batch couldn't be easier when you've got heavy duty gears turning your product inside the high-output kettle that's crafted from anodized aluminum. The gears keep your kernels moving so they cook evenly and don't scorch, and when the popping is over, you just pull the lever and dump the delicious product into the stainless steel compartment. You've got tempered glass on all sides and a presentation bulb that highlights your work while it keeps the popcorn warm. The combination of glass and stainless steel is easy to keep clean, satisfying your customers and any local health officials. About ParagonBrevity and industriousness are classic Midwestern traits, and for 45 years, Paragon has lived up to their name with a simple motto, Don't be the largest, be the best. Based in Iowa, this family-owned manufacturer specializes in creating and distributing the finest concession equipment on the market. Focusing on quality workmanship and employing the latest technology, they were the first to introduce the 4-ounce popcorn popper. They focused on being the best and not the largest, but that attitude has grown them to one of the largest concession manufacturers around, distributing a full line of products that include sno-cone equipment, cotton candy machines and their full line of classic popcorn poppers to 43 countries.

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This 8.5-qt. Stew Pan with Lid and Cast Iron Handles can be used as a stockpot or a casserole. You can use it to braise, roast, make soups or giant batches of sauces! It's also great for boiling water or making a large batch of chili. It is also ideal to use for recipes that require high-heat sauteing and sustained simmering. It's crafted from copper and has a stainless steel interior that won't interact with foods and makes for easy cleaning. Copper is a terrific choice for cookware because it is twice more conductive than aluminum and ten times more conductive than stainless steel. No wonder copper is the most preferred material of cookware by popular chefs and avid home cooks; its ability to heat up evenly and rapidly and to cool down just as quick allows for maximum control and excellent cooking results. Please handwash with mild dish soap. Made in France. The Cuprinox cookware line features an extra-thick 2.5mm copper exterior and includes a thin layer of stainless steel on the interior of the line's pots and pans. The stainless interior resists sticking, doesn't react with acidic foods, and cleans easily with a sponge. The cookware also offers durable handles anchored with rivets that hold up to heavy use. Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.

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To most of us the food that we associate with home-our national and familial homes-is an essential part of our cultural heritage. No matter how open we become to other cuisines, we regard home-cooking as an intrinsic part of who we are. In this book, Krishnendu Ray examines the changing food habits of Bengali immigrants to the United States as they deal with the tension between their nostalgia for home and their desire to escape from its confinements. As Ray says, "This is a story about rice and water and the violations of geography by history." Focusing on mundane matters of immigrant life (for example, what to eat for breakfast in America), he connects food choices to issues of globalization and modernization. By showing how Bengali immigrants decide what defines their ethnic cuisine and differentiates it from American food, he reminds us that such boundaries are uncertain for all newcomers. By drawing on literary sources, family menus and recipes for traditional dishes, interviews with Bengali household members, and his own experience as an immigrant, Ray presents a vivid picture of immigrants grappling with the grave and immediate problem of defining themselves in their home away from home.

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Freezing To Death is the question? Did Chef Robert Dorrit die from the head blow? An overdose of drink? Or did he freeze? Faced with these questions Lieutenant RC Frane and Sergeant Greta Rogers lead the reader through restaurants, Greek Diners, past joggers, and body parts being shipped around the country in boxes labeled "Shrimp." Pure detective work involving short order cooks, big business deals, drugs, and some interesting food and wine. It's a mystery all the way to the strange conclusion.

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New York Times bestselling author, former Speaker of the House, and Fox News political analyst Newt Gingrich has a plan for slashing gas prices and reducing our long-term dependence on foreign oil. Gingrich is famous for taking big, visionary ideas and boiling them down into practical solutions as demonstrated in this year's earlier release, Real Change, which was on the New York Times bestseller list for eleven weeks. His new book Drill Here, Drill Now, Pay Less does just that. Dealing not only with spiraling gas prices, but with the energy crisis as a whole, Gingrich shows how we can safely reap the benefits of America's own natural resources and technology in gas, oil, coal, wind, solar, biofuels and nuclear energy. Gingrich argues that the pinch Americans are feeling at the pump is not a blip in the economy but a looming crisis-affecting not only the price of gas, but the price of food, the strength of our economy, and our national security. To meet this crisis, Gingrich lays out a national strategy that will tap America's scientists, engineers, and entrepreneurs, and require Congress to unlock our oil reserves and remove all the impediments and disincentives that unnecessary government regulation has put in the way of American energy independence. The energy crisis is solvable, as Newt Gingrich's plan makes clear. His handbook, Drill Here, Drill Now, Pay Less is sure to become the talk of the presidential campaign season.

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Meal Courses: Eating Clean and Gorgeous Crockpot Flavours Putting together healthy meals on a budget can be an incredible difficult process. Most of us end up relying on convenience foods like pre-sauced frozen veggies, boxes of "helpers" and mixes, and already-cooked toppings. This can make the meal planning process a whole lot faster and simpler, but it tends to play havoc with our health. If you've been suffering from weight gain and health issues no matter what you try, the issue might be your meal plan. With so many processed foods available on the market, a lot of us have trouble coming up with meal ideas that don't use them. The ingredients in these meal courses are often over-processed and devoid of beneficial nutrients, however. They encourage us to eat more, gain too much, and experience serious health issues. The recipes and meals planner available in this book are designed to keep that from happening. They're here to help you figure out a safe and sustainable meal plan that relies on clean eating and whole natural foods. You'll get access to all kinds of delicious foods, including fresh fish recipes, balsamic chicken with rice, roasted vegetables and tasty salsas. You'll also learn how to shop for ingredients that will help you keep your body in peak condition. Whether you have the time to cook this great good fresh from scratch or you're dealing with a tight schedule, you can eat clean. This book's collection of stove top and crock pot recipes is here to help you get it done. You'll enjoy the fresh tastes and healthy ingredients, along with the way your health improves and your weight starts to drop. If you've been struggling with your ability to put together healthy meals, it's time to make a change for the better.

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This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. The Nutrition Transition provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patersin in countries of transition. Key Features* Contains numerous illustrative figures and tables * Two case studies included-on China and Brazil* Foreword written by Nevin Scrimshaw, recipient of the World Food Prize

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Anolon Anolon Advanced, 7.5-Quart Covered Wide Stockpot: 7.5-Quart Covered Wide Stockpot Black #82825 This Anolon Advanced extra wide stockpot is your go to party piece. Whether you're boiling pasta, making a batch of chili or cooking grains, this pan is just the right size to accommodate friends and family. When it's not on the stovetop, its two short side handles help it take up less space in your cabinet for easy storing. - Restaurant tested by professional chefs, the DuPont Autograph 2 nonstick coated interior and exterior is safe for use with metal utensils. This nonstick surpasses all other standard nonstick formulas, providing maximum food release and easy cleaning. - Hard-anodized construction heats quickly and evenly, reducing hot spots that can burn foods. Twice as hard as stainless steel, this hard-anodized construction is preferred for its extraordinary durability. - Anolon SureGrip handles are a comfortable combination of stainless steel and silicone. Dual riveted and oven safe to 400 F/206 C. - The break-resistant glass lid allows constant monitoring of cooking foods without losing heat or moisture. - Lifetime Limited Warranty Material Type: Hard Anodized Aluminum Oven Safe: 400? Lifetime Limited Warranty - Cookware and Bakeware

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Griddles & Grill Pans - Durable cast-iron Staub square grill pan lets you enjoy authentic grilled flavor and healthier entrees, without firing up the grill. The natural heat-retentive properties of cast iron ensure food cooks evenly. Grill steaks, pork cutlets, seafood or hamburgers indoors, while draining away excess grease. This 10-inch grill pan elevates bacon, ensuring strips fry uniformly, without cooking in grease. With the black matte, slightly-textured enameled interior, this cast-iron stove top grill pan provides exceptional browning. The even-heating base, sidewalls and solid weight of this indoor grill pan allows searing at high temperatures to seal in moistness, flavor and add light-crisp texture. The Staub square grill pan makes restaurant-style panini sandwiches, Ruebens or grilled cheese sandwiches. Smooth enameled exterior in combination with the natural heat-retentive qualities of cast-iron creates durable, maintenance-free cookware, that does not require seasoning. The Staub 10-inch grill pan - Specifications Models: 1202923 (black), 1202987 (grenadine), 1202991 (dark blue), 1202906 (cherry), 1202918 (graphite) Material: enameled cast-iron 10" Sq. (16 3/4"L w/handles) x 1 3/4"H Base: 8 1/2" Sq. Weight: 7-lb, 6-oz. Made in France Care and Use Dishwasher-safe Oven-safe to 500 F and broiler-safe Suitable for gas, electric, glass, halogen and induction stove tops

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Crafted of porcelain. Amaryllis pattern. Holiday floral motif. Dishwasher- and microwave-safe. Capacity: 11 ounces. Perfect for holiday-scented teas, or maybe a little Irish coffee, the Paula Deen Signature Dinnerware Amaryllis Collection Mugs will have you in a festive mood no matter the drink choice. The porcelain mugs are a full 11-ounce capacity (plenty of room for whipped cream on your cocoa) and are microwave- and dishwasher-safe for convenience. The watercolor inspired design is bursting with Southern charm. Gather around the fire or the kitchen table for a warm mug of goodwill and cheer. About Paula DeenSouthern cooking queen Paula Deen is known to millions as a popular TV show cooking host on the Food Network, as well as a bestselling author. The Georgia native parlayed a home-based meal delivery service into her successful Lady and Sons restaurant in Savannah, Ga. In 2008, Deen partnered with Meyer Corporation to launch a line of signature cookware, bakeware, kitchen tools, and accessories, which are used by home cooks everywhere.

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Fry Pans & Skillets - These 8 inch and 10 inch nonstick omelette pans feature durable "Sear" nonstick surface perfect for preparing eggs and omelettes, searing steaks, chicken breasts or seafood. With ultra-smooth surface, these nonstick skillets let you cook with little to no oil or butter for healthier entrees. The nonstick surface is so durable, you can cook with your favorite metal spatulas, spoons and whisks and easily flip sausages, hamburgers and heavier foods without scratching the surface. The convenience of two Calphalon fry pans in one set, 10 inch and 12 inch, feature wide, flat bottoms and an easy-release nonstick surface perfect for preparing grilled cheese sandwiches, hamburgers, potatoes or pork cutlets. The 12 inch fry pan includes tempered glass lid. Brushed stainless steel handles are riveted for durability and stay cool to the touch. Oven safe to 500 F. Lid with the 12 inch pan is oven safe to 400 F. Made in the USA. Dishwasher safe. Founded in 1963, Calphalon is a leading American manufacturer of professional quality cookware. Calphalon originated by supplying cookware to restaurants and commercial kitchens. Today, Calphalon offers a full range of cookware, bakeware and kitchen accessories to fit the culinary needs and styles of the home cook and professional chef. Product Features Calphalon hard anodized aluminum cookware conducts heat evenly to cook flawless eggs and omelettes, sear steaks or seafood "Sear" nonstick surface provides easy release for effortless cleanup Nonstick surface is durable to safely use metal, spatulas, spoons and whisks Brushed stainless steel loop handles stay cool to the touch Handles are riveted for durability 12 inch fry pan includes tempered glass lid PFOA-free interior Established in 1963, Calphalon is the culinary authority in kitchenware, dedicated to enhancing the home chef's experience during planning, prep work, cooking, baking and serving - Specifications Model: 1948259 Materials: hard anodized aluminum, nonstick interior, tempered glass lid (12" omelette pan) Lifetime manufacturer warranty Made in the USA 10" omelette pan 10 1/2" Dia. (18"L w/handles) x 3 1/2" H Base: 6" Dia. Weight: 2 lbs, 8 oz. 12" omelette pan with lid 12 1/2" Dia. (22 1/2"L w/handle) x 4"H (w/lid) Base: 7 1/2" Dia. Weight: 3 lbs, 8 oz. Care and Use Dishwasher safe Suitable for gas, electric, ceramic and halogen cooktops Pan is oven safe to 500 F Lid is oven safe to 400 F

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Cook restaurant quality fried foods at home with this professional style stainless steel deep fryer. Its 9 cup food capacity allows for making family size batches of anything from french fries, onion rings, or mozzarella sticks before the big game to yummy doughnuts on a lazy Sunday morning. The easy to use appliance features an adjustable thermostat and an 1800 watt immersed heating element for fast, even heating, as well as for super speedy temperature recovery times after adding food to the fryer. Thoughtfully designed, its frying basket comes with a cool touch exterior handle for safely lowering food into the hot oil with the cover closed to prevent spattering, and its spatter shield cover offers a filter to help reduce odors no need for the whole house to smell like a fish fry. Other highlights include an on indicator light, a light to signal a ready oil temperature, a digital timer that alerts when food has finished cooking, and an exclusive QuickCool system with a built in fan that cools the cooking oil in less than half the time for faster cleanup. The porcelain enamel pot, which doubles as a large capacity container for steaming and boiling, cleans up easily by hand or in the dishwasher (with the heating element removed). The 1800 watt deep fryer measures 12 by 13 by 12 inches and carries a one year limited warranty.

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The easy way to live without wheat, barley, oats, rye, and other sources of gluten There's more to living gluten-free than just cutting it out of your diet. This Second Australian Edition of Living Gluten-Free For Dummies helps you embrace a gluten-free lifestyle and make a smooth transition to healthier, tastier living. You'll learn how to decipher food labels, enjoy a balanced diet, cook delicious meals and order at restaurants, deal with the emotional and social aspects of gluten-free living, raise healthy gluten-free kids, and so much more. And best of all, this book includes plenty of great-tasting recipes. Covers all the newest products and food labelling practices specific to Australia Includes up-to-date information about the latest research on managing coeliac disease Features over 75 nutritious and delicious gluten-free recipes Endorsed by Coeliac Australia Whether you or a family member have coeliac disease, another kind of gluten intolerance, or want to try living without gluten for other health or nutrition reasons, this Second Australian Edition of Living Gluten-Free For Dummies covers everything you need to know-from great recipes to the latest research and the best ways to manage your health.

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Underground facilities, such as tunnels, sewer, water and gas networks form the backbone of the economic life of the modern city. In densely populated areas where the demands for transportation and services are rapidly increasing and the construction of new roads and railways are prohibited, the construction of a tunnel might be the only alternative. Brief and readable, this reference is based on a combined 75 years of field experience and places emphasis is on simple practical rules for designing and planning, underground infrastructures. The books' begins with a clear and rigorous exposition of the classification of underground space, important considerations such as geological and engineering and underground planning. This is followed by self-contained chapters concerning applications for underground water storage, underground car parks, underground metros & road tunnels and underground storage of crude oil, lpg and natural gas. The book has 15 chapters covering various usage of underground space. There are about 135 figures and tables. The book contains about 20 case histories/examples. One of the first book to address all of the major areas in which this technology is used, this book deals with major topics such as: hydroelectric projects with modern planning of complex underground structures; underground storages of food items, crude oil and explosives and highly cautious underground nuclear waste repositories. Rail and road tunnels and TBM are described briefly. Risk management in underground infrastructures is of vital importance. Civil Engineers, Mining Engineers, and Geotechnical Engineers will find this book a valuable guide to designing and planning underground infrastructures both in terms of its applications. Risk management method for underground infrastructures Vital tips for the underground storage of food, water, crude oil, natural gas and munitions Provides design tips for Underground Parking Facilities Instruction for the designing planning and

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Deliciously sexy!" Carly PhillipsDevil's Food. Angel Cake. Red Velvet. Praline Crunch. Lemon Chiffon. How's a woman to choose? Luckily, the members of the Cupcake Club are about to taste it all. When baker extraordinaire Leilani Trusdale left the bustle of New York City for Georgia's sleepy Sugarberry Island, she didn't expect her past to follow. Yet suddenly, her former boss, Baxter Dunne, aka Chef Hot Cakes, the man who taught her everything pastry, wants to film his hit cooking show in her tiny cupcakery. The same Chef Hot Cakes whose molten chocolate brown eyes and sexy British accent made Lani's mouth water and her cheeks blush the color of raspberry filling-stirring all kinds of kitchen gossip, much of which Lani wished was true. Lani's friends are convinced that this time around, Baxter is the missing ingredient in her recipe for happiness. But convincing Lani will be a job for Baxter himself. And he'll need more than black velvet frosting to sweeten the deal. "Like a rich chocolate ganache. Delightful." RT Book Reviews, 4 STARS "As sweet and adorable as its namesake treat." -Publishers Weekly PICK OF THE WEEK Recipes included!

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In September 2010, world leaders will take stock of MDG achievements to date at the High-level Plenary Meeting of the United Nations General Assembly. Much progress has been made since 2000, but there is still a great deal more to be achieved in order to fulfill the promise of the MDGs. In this sense, the global partnership for development stands at a critical juncture, with only five years left until the 2015 deadline to delivery on the commitments made and to achieve the MDGs. Remaining gaps are still very large and there have been setbacks because of the global food, energy and financial crises. The deadline for commitments in a number of crucial areas (including increased aid volume, improved aid effectiveness, and the conclusion of the Doha Round of trade negotiations) is 2010, but there is little prospect of successful delivery. The 2010 issue of the report identifies the implementation gaps in the commitments made under MDG 8 and provides recommendations on how to address them, on strengthening the global partnership, and ultimately supporting developing countries in achieving the MDGs.

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This volume deals with policy, methods and techniques for the stewardship of our land and our cultural assets. The focus is on interpretation and presentation of heritage themes, and the papers should be of interest to those concerned with school and university curricula, those working in museums and galleries, and those in charge of parks and tourist enterprises. Individual contributions celebrate achievements and debate issues relating to the natural and built environment, the future of green tourism, planning and interpretation in museums, parks and private estates. The authors include: Professor David Lowenthal on cultural landscapes; Charles McKean on architecture; David Macmillan on the arts; John Purser on music; Elisabeth Luard on cooking; the Earl of Glasgow on the opening of a family estate to the public; and Gordon Baxter on the heritage of one of Scotland's great enterprise stories in the food industry. The main theme of the book is that we do not always take enough pride in our heritage which is often undervalued and neglected. Positive action is required to raise awareness, to foster respect for our inheritance and to generate a new kind of enterprise that will not endanger the heritage resources on which we depend for enjoyment and jobs.

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