Features: -Includes one black with white stripes and one red with white stripes-Hot handle mitt-For the ultimate comfort in cooking-Silicone lined-Product Type: Oven Mitts; Handle Holders-Design: Striped-Material: Silicone-Color: 1: Red-Color:.

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Non-stick, cast iron Dutch oven. Measures 10.25 inches in diameter with 4-inch depth. Arrives pre-seasoned with special vegetable oil formula. Hand-wash with hot water and a stiff brush. Made in America. Lifetime manufacturer's warranty. The Lodge Logic Pre-Seasoned 5-Quart Dutch Oven with Loop Handles is made of fine cast iron, which is extremely durable, and spreads and retains heat evenly during cooking. This model is flat-bottomed to sit on a stovetop burner or in the oven, with a domed lid that keeps moisture in the pot. Loop handles aid in carrying with oven mitts, and the oven is pre-seasoned with a special vegetable oil formula for a non-stick finish and easy clean-up. This large oven will easily suit nearly all of your cooking needs from boiling water to making delicious casseroles. It measures 10.25 inches in diameter and is 4 inches deep. The Lodge Logic Pre-seasoned 5-Quart Dutch Oven was voted Best Buy by Cook's Illustrated magazine and is a great addition to any cook's culinary tool set. About Lodge ManufacturingFounded by Joseph Lodge in 1896, Lodge Manufacturing is the oldest family-owned cookware foundry in America and is a market leader in cast iron cookware. Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee, where Lodge produces the finest cast iron cookware in the world. The company offers the most extensive selection of quality cast iron goods on the market, including skillets, Dutch ovens, camping cookware and more. Lodge is also an eco-responsible company, with programs to reduce hazardous waste, reuse foundry sand, establish new ponds for plant and animal life, and plant new trees on the Lodge campus.

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A quick glance at this digital timer, even from across the room, lets you know how much cooking time is left. The extra big digit model means you'll never need to grab a pair of glasses to keep tabs on time, plus the oversized buttons to set, start and stop time are simple to use, too. It counts up or down, works as a stopwatch, has a long and loud alarm and last count recall. Set for up to 100 minutes. For mounting, it easily clips or sticks via magnet, or use the handy stand. AAA battery included.

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Large, professional cast iron griddle perfect for all your grilling needs. Two convenient loop handles. Measures 19.8L x 10.7W x 1.2D inches. Cooking surface:19.25 x 8.5 inches. Pre-seasoned for immediate use. Made in America. Includes manufacturer's lifetime warranty. The Lodge Logic Reversible Pro Grid/Iron Griddle is a breakfast lover's dream. One side of the griddle is flat, ideal for pancakes and eggs, and the other side is ridged, perfect for meats or anything with drippings involved. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. This sturdy cast iron griddle can perfectly sit atop two stove burners or a campfire, and it is pre-seasoned with a special vegetable oil formula for both convenience and easy clean-up. The griddle measures 19.8L x 10.7W x 1.2D inches with a generous cooking surface of 19.25 by 8.5 inches for all your grilling needs. About Lodge ManufacturingFounded by Joseph Lodge in 1896, Lodge Manufacturing is the oldest family-owned cookware foundry in America and is a market leader in cast iron cookware. Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee, where Lodge produces the finest cast iron cookware in the world. The company offers the most extensive selection of quality cast iron goods on the market, including skillets, Dutch ovens, camping cookware and more. Lodge is also an eco-responsible company, with programs to reduce hazardous waste, reuse foundry sand, establish new ponds for plant and animal life, and plant new trees on the Lodge campus.

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Turn any propane or gas burner into a handy griddle to cook pancakes, bacon, portabellas, and other grilled foods anywhere with the Lodge Logic Double Play Reversible Grill/Griddle. This dual-sided griddle provides a flat side for pancakes, fish filets, and more, and a ridged side for grilling and searing bacon and other meats. This dual option makes it easy to enjoy great cooking versatility from your kitchen or camp stove. Fits over 2 burners. Measures 16-3/4" x 9-1/2". 9/16" deep. Generous grease gutter on ribbed side. Built-in handles. Weight: 8 lbs. Made in USA. Manufacturer model #: LDP3. Dual-sided-enjoy great cooking versatility from your kitchen or camp stove Fits over 2 propane or gas burners Flat on one side, ridged on the other Pre-seasoned cast iron construction-durable and ready to cook out of the box Introducing Lodge Logic: Ready-to-use cast-iron cookware, pre-seasoned for consistent performance! For more than 100 years, Lodge has been perfecting the process of making cast-iron cookware, formulating the perfect metal chemistry to create durable cookware with incredible heat retention and distribution. In the past, the seasoning process was never complete until someone cooked countless batches of fried chicken, catfish and cornbread in the pan or pot to burnish it to a black patina, creating a piece of cookware that could be handed down like an heirloom. Lodge Logic removes the waiting, thanks to a newly-developed seasoning process. Lodge's electrostatic spray system applies a proprietary vegetable oil combination to deeply penetrate the pores of the iron. The result? Seasoned cast-iron cookware from Lodge you can use it right out of the box.

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This cast iron griddle is perfect for flipping pancakes, frying bacon and eggs, searing steaks and more. Whether youâ re cooking breakfast over an open fire or flash-searing tuna for salad nià oise, youâ ll love the way this does-it-all griddle performs. For over 100 years, Lodge has produced high-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants. Lodge cast iron cookware is pre-seasoned at the foundry and is ready to cook right out of the box. Web only. FEATURESPre-seasoned and ready to use, Lodge cast iron is easy to care for and will last a lifetime Cast iron boasts superior heat retention and withstands high temperaturesâ great for stovetop searing or oven roasting Shallow sides are great for flipping and turning For over 100 years, Lodgeâ s US foundries have produced high-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants Manufacturer: LodgeMaterial: Cast iron Care: Hand wash only. To prevent corrosion, dry immediately after washing and rub with a light coat of vegetable oil after every use. Cared for properly, cast iron cookware will become increasingly nonstick over time Use: Oven safe to 500°FDimensions: 10.5" diameter cooking area; 15" x 10.5" x 0.75" (exterior)Weight: 4.5 lb. Warranty: Lifetime warranty Made in USA?

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6 quart Dutch oven with lid. Porcelain enamel cast iron in graduated blue finish. 10.75 inch diameter. Convenient handles on base. Knob on lid - oven safe to 500 degrees. Hand wash with soapy water and plastic or nylon scouring pad. Dishwasher safe. Use only wooden or silicone utensils. Suitable for use on all cooking surfaces - even induction. Limited lifetime warranty. Turn your next batch of soup into a work of art by brewing and serving it in a Lodge Color Enamel 6 Qt. Dutch Oven in Caribbean. This large round enamel cast iron oven combines the utility of cast iron with the beauty of a graduated blue finish for a pot that is sure to become a cherished family heirloom. This classic has handy touches like the large, easy to grab knob - it's oven safe to 500 degrees - on the lid and the two handles on the base that make this a cook's best friend. Cast iron has excellent heat retention and diffusion properties, meaning cast iron vessels maintain heat and cook food thoroughly and evenly, no matter the cooking surface. It even works with induction heating. An enamel coating eliminates the need to season the metal and allows for more thorough cleaning, and makes the gorgeous graduated blue finish possible. dishwasher safe. About Lodge Manufacturing Founded by Joseph Lodge in 1896, Lodge Manufacturing is the oldest family-owned cookware foundry in America and is a market leader in cast iron cookware. Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee, where Lodge produces the finest cast iron cookware in the world. The company offers the most extensive selection of quality cast iron goods on the market, including skillets, Dutch ovens, camping cookware and more. Lodge is also an eco-responsible company, with programs to reduce hazardous waste, reuse foundry sand, establish new ponds for plant and animal life, and plant new trees on the Lodge campus. Color: Red.

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Randy Shore's father and grandfather grew up on farms, yet he didn't even know how to grow a radish. Author of "The Green Man" column in the Vancouver Sun, he spent five years teaching himself how to grow food for his family and then how to USE the resulting bounty to create imaginative and nourishing meals the year round. In Grow What You Eat, Eat What You Grow, Randy reveals the secrets to creating and maintaining a fully functioning vegetable garden, from how to make your own fertilizer to precise instructions on how best to grow specific produce; he also offers advice for those with balcony or container gardens and others who live in small urban spaces. He then shows how to showcase your bounty with delicious, nutrient-packed recipes (both vegetarian and not), including instructions on canning, pickling, and curing, proving how easy and fulfilling it is to be a self-reliant expert in your garden and your kitchen. Grow What You Eat is equal parts a cookbook, gardening book, personal journal, and passionate treatise on the art of eating and living sustainably. In his quest for self-sufficiency, improved health, and a better environment, Randy Shore resurrects an old-school way of cooking that is natural, nutritious, and delicious. Randy Shore is a food and sustainability writer for the Vancouver Sun; he is also a former restaurant cook and an avid gardener.

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Simple Cuisine is a collection of the award-winning recipes of Chef Tim Creehan, owner of Destin's Beach Walk Cafe, located in Northwest Florida. Creehan's second cookbook features 200 of his favorite recipes and color photos gleaned from his restaurants, cooking classes, and special events where he's cooked for celebrities.

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The Palladio's Piano Cook Book in the lines of Little India Expensive Restaurants makes sense! Got to go! The book is about modular dishes that you can become a chef with. Start your restaurant experience at home or start an expensive restaurant!

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For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday.

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From Tom Colicchio, chef/co-owner of New York's acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York's Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much "fancy food"), Colicchio set out to prove that the finest food didn't have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like. Craft of Cooking leads you through Colicchio's thought process in choosing raw materials-like what to look for in fresh fish, or how to choose the perfect mushroom-to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York's colorful visitors and foodies. And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a "fly-on-the-wall" experience of visiting the Craft kitchen for themselves. Dishes are divided-like t

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The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

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Everything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you've spent all day in the kitchen. Here are fifty fast and easy recipes you can use to recreate your favorite restaurant dishes. You'll find all you need to make popular favorites, like gooey cinnamon rolls and addictive chicken lettuce wraps.

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Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

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Herrera Johnny, NOOK Book (eBook), English-language edition, Pub by Emereo Publishing

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. "Moosewood Restaurant Cooks at Home" is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make "Moosewood Restaurant Cooks at Home" the essential companion to everyday cooking.

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Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

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If your restaurant or bar has smoke, alcohol, cooking, spill, body, bacterial, fungal, mold and mildew odors, it could be offensive to your customers and bad for business. Covering up nasty restaurant odors with masking agents only pollute the air with chemicals and result in more offensive smells. Smelleze Restaurant and Bar Deodorizer Pouch eliminates pungent restaurant and bar odors without masking them with fragrances. Smelleze will truly cleanse the air of offensive odors, complement existing ventilation systems and result in a fresh smelling environment. This will help create a healthy, chemical free atmosphere that will be appreciated by customers and keep them coming back. For a breath of fresh air, simply place Smelleze pouches near odors and in return air ducts. To rejuvenate, simply heat in a microwave or place in direct sunlight and reuse. Smelleze is eco-friendly, non-toxic, safe, reusable, recyclable, natural, odorless, non-flammable and non-caustic.

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