tamahagne is a new brand of cutlery that derives its name ... · seven fires grilling the argentine...
TRANSCRIPT
Tamahagne is a new brand of cutlery that derives its name from the rich Japanese tradition of sword making, and the intricatelayered steels involved in the process.The blades of these knives are 3-ply constructions, and are formed by repeatedly rolling three separate layers together to cre-ate highly specialized steel. The blades core is high carbon VG5 steel that has a Rockwell Hardness of approximately 58°-59°.This hardness is a byproduct of the rolling process. The two outer layers are SUS410 stainless steel that provide strength andhelp keep the knife free of corrosion.
This steel formation lends itself to an extremely sharp edge that has been finished to a blade angle of 14-15 degrees. These fine blades are fixed to acomfortable compressed laminate wood handle. The bases of the knives’ handles have been weighted, giving the finished piece excellent balance.These knives are a strong mix of tradition and technology.
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Paring KnifeWood handle. 3.5" blade.
Z191 $73.00
Santoku KnifeWood handle. 7" blade.
Z192 $123.00
Chef ’s KnifeWood handle. 8" blade.Z193-8 $100.00
Wood handle. 10" blade.
Z193-10 $154.00
Vegetable KnifeWood handle. 7" blade.
Z195 $115.00
Slicing KnifeWood handle. 11" blade.
Z194 $186.00
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Messermeister 17 Pocket Box CasePlastic clasps. Folds to 20" x 8.5" x 3". Woven nylon.M814 $41.60
Knife & Tool Carrier Soft-Side All Purpose BagSoft vinyl case with nylon zippers. Has 2 separate compartments: one for books, papers or delicate tools, the second has two sections.The first has elastic straps to hold up to 16 knives or tools. The other section has 8 plastic presses to hold larger blade knives (up to 14")and a tray (17.5" x 2.75") for odd sized tools and boxes. This entire section pulls out and can be used at the work station. Outside dimen-sions: 19" x 12". Comes with handle and shoulder strap.
M1002 $113.70
Note: Cases and rolls shown on this page with cutlery for illustration purposes only. Cutlery sold separately.
8 Pocket RollVelcro straps adjust to make a compact tool roll. 7 pockets hold tools up to 18" long.Closed measures 20" x 6". Zippered compartment inside.
Woven nylon.M819 $20.80
PolyhideM820 $26.30
KOOBI Kit 3-Section BagThere are 3 separate, zippered sections: two for knives & tools (each with 9 pockets) plus a third for papers, gadgets, clothing, etc.Holds knives 19" long. Woven nylon with inner velcro tabs & outer clasps. Shoulder strap. Outer dimensions 20" x 9".
Z170-B $64.80Z170-BLK $64.80Z170-G $64.80
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Chef ’s KnifePlastic handle. 10" blade.
V812-10PL $30.51
Made in Switzerland, Victorinox knives have high carbon stainless steel blades with rosewood or NSF approved one-piece plastic handlesmade of FIBROX texturized nylon.
Serrated Cake KnifePlastic handle. 12" blade.
V820-12PL $29.88
Paring KnifePlastic handle, straight edge. 3.25" blade.Black handle.
V801 $3.96
Paring KnifePlastic handle, serrated edge. 3.25" blade.Black handle.
V802 $3.96
Bread KnifePlastic handle. 10" blade.
V836-10PL $27.72
Diamond SteelPlatic handle.12" fine grit shaft, oval.
V842 $51.57
Utility KnifePlastic handle, serrated edge. 4" blade. White handle.
V843-W $4.77
Utility KnifePlastic handle, straight edge. 4" blade.Black handle.
V839 $4.86
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Dessert Four Play by Johnny IuzziniChef Johnny Iuzzini is one of America’s most talented pastry chefs. He has worked with Francois Payard,Daniel Boulud, and now with Jean Georges, creating innovative and original desserts.
In his first cookbook you will see his “sweet quartets” or tasty combinations of four that examine textures,tastes and varying temperatures. His experimental flare and classical undertones make this exciting work agreat source of inspiration. Hardcover, Over 100 photos, 288 pages.L1714 $30.60
Food for Thought: Thought for Food by Ferran Adrià “Professionally, I can die after this book.” -Ferran Adrià
This book is a thought-provoking, inspiring look at the artistic and gastronomic creativity through one ofthe world’s most revolutionary chefs, Ferran Adrià of restaurant elBulli. He has revolutionized the world of gastronomy and elBulli is recognized as the world’s best restaurant. ChefAdrià’s approach to cooking is so original and poetically sensible that he is considered to be the greatest“artist of the kitchen.” Food for Thought explores the essence of elBulli’s creativity with hundreds of colorphotographs of Adria’s creations, including, for the first time ever, every single dish ever created by elBulli.Inspired by Adria’s controversial participation in Documenta 12, a world class modern art exhibition, thisseductive volume features lively dialogue between the most potent critics and creators of the art and gastro-nomic worlds. Hardcover, 400 pages.
L1738 $39.00
Seven Fires Grilling the Argentine Way by Francis MallmannThe seven fires of the title refer to a series of grilling techniques that have been developed by Chef FrancisMallmann, one of South America’s biggest culinary stars. He was born in Patagonia and trained in France’stop restaurants, but eventually abandoned the fussy fine dining scene for the more elemental experience ofcooking with fire. His recipes push the boundaries of live-fired cuisine in this primal, yet sophisticated cook-book. Experience the elegant simplicity of Mallman’s open flame cooking with dishes like Salt-CrustedStriped Bass, Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulcede Leche Pancakes. Seven Fires is a must for any chef ready to explore the potential of wood fire cooking andadapting techniques for your kitchen. Hardcover, over 100 photos, 278 pages.
L1736 $28.00
Pastry, Savory & Sweet by Michel RouxFor many accomplished cooks, pastry can be intimidating and challenging. Michelin three-star chef Michel Rouxshows clear instructions on how to prepare professional-caliber pastry. Recipes for ten essential types of dough,including short crust, brioche, puff, choux, croissant, filo and more are explored.
Chef Roux provides step-by-step instruction and tips that ensure consistent results. The techniques are illustratedwith detailed color photographs making the execution of one hundred classic and contemporary recipes simple tounderstand. Cooks who want to polish their skills and begin to master the art of pastry making, Pastry, Savory &Sweet, provides the foundation they need. Hardcover, over 100 full-color photos, 304 pages.L1731 $23.60
Sweet Gold 2: Chocolates, Ice Cream, Marzipan by Bernd SiefertThe finest confections and patisserie - Bernd Sieferts’ creations are works of art: Innovative, modern,exceptional and a true delicacy. This, the second volume of the Sweet Gold series, covers chocolate,ice cream, and marzipan pieces.
• 45 chocolate creations.• 37 ice cream compositions.• 15 marzipan pieces.
Illustrated step-by-step instructions are given for all pieces shown in this book. Ingredients are givenin metric units. Construction details are visually provided for each recipe. This is a wonderful source-book of ideas for the professional pastry chef and chocolatier. Hardcover, hundreds of full-color pho-tos, 400 pages.
L1705 $132.40
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On the Line by Eric Ripert & Christine MuhlkeIf you have ever wondered what it takes to maintain four star excellence in New York’s demanding culinarymarket this is the book for you. Chef Eric Ripert has been able to achieve this standard for more than twodecades at Le Bernardin and is now sharing some of the inner workings of his top restaurant.
You will get an insider’s look into the elements of his successful formula with interviews and dialogue aboutthings like ingredients, kitchen layout, and service. Chef Ripert expresses the ideals of an elite in the culinaryfield and this is a chance to gain some of his valuable knowledge. Hardcover, 150 color and black-and-whitephotos, line art, 240 pages.L1713 $30.60
A Day at elBulli: An Insight Into the Ideas, Methods andCreativity of Ferran Adrià by Ferran AdriàA Day at elBulli, explores the creative elements, techniques, and ideology of the critically acclaimed restau-rant, elBulli, and its celebrated head chef, Ferran Adrià. The restaurant is open for only six months eachyear with 8,000 reservations available and over 2 million requests, making it a pilgrimage for Foodiesaround the world.
Known for his evolving 30-course tasting menu, Adrià’s ground breaking culinary methods have beenpraised and copied by top chefs around the globe. You will experience a market trip at sunrise and the de-tailed preparations of ingredients from inside Adrià’s secret workshop. This book is the next best thing toobtaining one of the World’s most sought after reservations. Hardcover, 1,000 color photos, 600 pages.L1716 $39.30
The Complete Robuchon by Joël RobuchonJoël Robuchon’s restaurant empire spans 3 continents and he holds more Michelin stars than any other chef.Now this culinary genius offers us unmatched insight into his vast French culinary repertoire. He has modi-fied more than 800 recipes to appeal to a more contemporary audience that include classics like Pot-au Feuand Sole Meunière.
His emphasis is on quality ingredients and the simple pairing of straight forward flavors that create brilliantdishes. Robuchon’s sophistication shines through in his practical instruction making this book a must-havereference tool for all chefs. Hardcover, 832 pages.L1715 $28.30
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Natura by Albert AdriàNatura is like many of food’s great wonders in that its catalyst stems from a mistake. A simple miscal-culation of time while working with a proven dessert led Chef Albert Adrià, of the famed elBullirestaurant, to embark on a two year project that spawned this amazing pastry work. He looks to thephysical world for his inspiration while placing an emphasis on nature’s ability to achieve balance andperfection, even though in appearance this is not always the case.
Chef Albert discusses his philosophy on differentiation in shapes of end products. He does not alwayswork with exact shapes, yet recognizes the need to respect a plated dessert’s structure and proportion.The development of new techniques such as “microwave sponge cake” is another byproduct of ChefAdrià’s free thinking pastry mind. This book will challenge your thoughts and offer you new creativeavenues. It contains 49 full page color photos, with a separate CD containing the same photos andtheir respective recipes. Hardcover, 152 pages. Both Spanish and English language.
L1729 $122.80
Under Pressure: Cooking Sous Vide by Thomas KellerSous vide cooking is a culinary marvel of modern time. Now, Thomas Keller, one of theworld’s most renowned chefs, offers an in depth explanation of this fool proof cooking tech-nique. You will learn methods of cooking at precise temperatures that will yield sublime re-sults, which just can not be duplicated with other cooking styles.
After years of trial and error, Chef Keller and his team of talented chefs de cuisine sharetheir sous vide driven recipes. Showing how to alter textures, retain colors, and achieve ex-acting doneness. A definitive American work on sous vide cooking in fine dining and an ex-cellent opportunity to view the cutting edge of culinary technique and technology.Hardcover, 200 color photos, 304 pages.
L1712 $65.60
Sous-Vide Cooking In a Vacuum by Viktor StampferThis cooking method, developed in the late 60s, has been accepted by first-class chefs for some time. The “TopHundred” routinely use this method in their cooking. So that everyone can experience the improved tasteusing the easy and uncomplicated “sous-vide” cooking method, Viktor Stampfer has created over 70 recipes:from the extra-tender braised calf cheeks with sautéed vegetables to succulent Alaskan halibut on curried veg-etables or dumplings with cherry ragout – each is a delight. German-english edition. Hardcover, over 100 pho-tos, 255 pages.
L1726 $99.00
Molecular Basics - Fundamental Principles and Recipes by Heiko AntoniewiczThis is the ABC of innovative cuisine. Heiko Antoniewicz describes the fundamentals of molecular cuisine byway of 60 fantastic recipes. For instance: Tomato Sheet with Goat’s Milk Cream Cheese, Scallops with Rasp-berry Vinaigrette, Woodruff Punch with Berries or Tee Pasta with Pineapple - just very few of the wide rangeof delicious dishes and drinks that can be made.
The recipes for spherification, making foams and gels, using thickeners as well as combining these pose noproblems for beginners. There are many step-by-step descriptions, the different texturizers are clearly ex-plained and the recipes are given in detail so that success is guaranteed. This book uses hydrocolloidsfromthe German company, Biozoon, in all of its recipes. Hardcover, over 100 photos, 176 pages.L1723 $60.50
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Latin Evolution by Jose GarcesThe flavor profiles and cooking techniques of Spain and Latin America have become increasingly influen-tial amongst American Chefs. In his debut collection of recipes, Chef Jose Garces, of restaurants Amadaand Distrito in Philadelphia, offers us a glimpse in to the future direction of these cuisines.
His use of new ingredients and techniques are high lighted in recipes like an avant-garde variation of theclassic Mexican dish, Turkey Mole, featuring sesame-seed praline and shavings of Valrhona chocolate. Pro-fessional chefs will find unlimited inspiration in this comprehensive and beautifully designed book. Hard-cover, color photos of finish product, 256 pages.
L1724 $29.90
Quique Dacosta 2000 - 2006 by Quique DacostaChef Quique Dacosta, of restaurant El Poblet, in Alicante Spain, is offering his culinary expertisethrough two distinct channels: a book and also a private website, each giving you the philosophy andcuisine of this marvelous restaurant and its chef.
For the first time Chef Dacosta is sharing the distinct culinary style of El Poblet. The roots, tech-niques and evolution of his masterpieces are all discussed in over 300 pages and more than 100 pho-tographs.
The private website provides a different way to view the book. Each member of the site can approachit in his or her own distinct way. It becomes a personal internship that is uniquely El Poblet. You willhave access to a summarized collection of 90 recipes and more than 20 videos from the period 2000to 2006. You will now have access to their signature dishes, the key techniques developed there, andthe mastery of Chef Quique Dacosta. Hardcover.L1719 $199.00
Kochkunst in Bildern 8 (Illustrated Culinary Art volume 8)More than 1000 chefs from around the world took part in the International Culinary Art exhibition (IKA2008) in Erfurt, Germany.
Kochkunst in Bildern 8 records this unique event, which is characterized by both tradition and innovation.This book and CD show the highlights of the IKA, including brief descriptions of the menus, dishes andshowpieces. Hardcover, over 300 photos, 383 pages.L1727 $99.00
Signed Special Edition copies are available while supplies last!
Verrines et Petits-Gâteaux by Stéphane Glacier and Gaëtan ParisVerrines by definition are desserts that consist of several different layers in a small glass. They emphasizevariations in textures, flavors, temperatures, and colors. Petits-Gâteauxs are small individual cakes andtarts. They are often skillfully layered and posses the same exquisite contrasts as verrines.
Stephane Glacier and Gaetan Paris have crafted this book of verrines and gateauxs with expert recipe in-struction and detailed illustrations that show you their layering process in detail. It also includes recipesfor many of the foundation components and decorations for their creations. These French pastry mas-ters revisit the classics and explore new trends with this definitive guide to individual style desserts. Thisbook is a great tool for caters, clubs, restaurants or any operation looking for ideas and inspiration for in-dividual desserts. Hardcover, 243 color pages.L1704 $147.40
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The World in Bite Size by Paul GaylerChef Paul Gayler, of London’s Lanesborough Hotel, has provided chefs with a diverse collection ofsmall plates in his guide to appetizers and hors d’ oeuvres from around the world. He offers a globaloverview with a 130 recipes inspired and classified by a variety of culinary regions like the Americas,Spain, North Africa and the Middle East.
You will be sure to find something for every menu in this versatile collection with recipes that vary incolors, textures, and flavors. Paperback, over 70 photos, 192 pages.L1725 $15.70
Burger Bar by Hubert Keller with Penelope WisnerDrawing on his experience as a four-star chef and using only the finest fresh ingredients, Chef Hubert Keller,the creator and owner of the popular Burger Bar restaurants in Las Vegas, St. Louis, and San Francisco, revealshis techniques for sophisticated, succulent burgers.
Burger Bar features more than 50 inspirational recipes for Keller’s burgers and sides that emphasize high-qual-ity ingredients, fabulous flavor combinations, and simple preparation techniques. From meaty delights such asthe New York Strip Surprise Burger and the Greek Burger, to the off-the-beaten-path Crab Sliders and BuffaloBurger, to must-have sides and sauces such as Perfect French Fries and Piquillo Pepper Ketchup, there’s arecipe to delight every palate.
Packed with professional tips on preparation and presentation plus Keller’s “Build Your Own” techniques,Burger Bar is the go-to cookbook for anyone who wants to know how to build a better burger. Hardcover, over50 photos, 168 pages.L1732 $21.70
Collection. Sugarworks by Paco TorreblancaThis is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With Col-lection. Sugarworks, the master chef forges a new path in the conception of artistic pieces in pastry making.Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture,transparency, opacity, lights and shadows. New treatments, techniques and uses related to the different typesof sugar: pulled, blown, casting, bubble, isomalt, pastillage…
Also, the book includes the preparation and recipes of different cakes and desserts, among which some inter-esting specialties such as the updated Japanese sponge cakes or dorayakis stand out.
With his work, the master chef Torreblanca leads us in a walk along the path of contemporary art, anephemeral art which is constructed with sugar as the main raw material, and an art which formally, techni-cally and conceptually overtakes the traditional work of sugar in pastry making.
Collection. Sugarworks, by Paco Torreblanca, consists of two volumes which complement each other. Thefirst volume shows large-format photographs of all the artistic sugar and chocolate pieces, cakes and desserts,together with comments from the author about each creation. The second volume reveals all the formulasand recipes, besides all the technical information regarding sugar, its different types, preparation processes,cooking methods, uses, and so on – all this accompanied by step-by-step illustrations. Softcover, 296 pages.Spanish and English.L1730 $123.00
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The Colors of DessertA photographer named “Battman” walks into a kitchen with a hat containing six colors…sounds like the beginning of a joke. This ain’t no joke. “Battman” presented a challenge to theworld’s finest chefs: To create a dessert from one of six colors.Using color as an inspiration, the desserts within bring pastry art to a new level and the recipeswithin brings them into your home. The all-star lineup of chefs include chocolate maker Jacques Torres, Nancy Olson ofGramercy Tavern, Joël Robuchon of L’Atelier, Pichet Ong of P*ong, Sam Mason of Tailor andJohnny Iuzzini of Jean-Georges. 87 chefs, 84 recipes. Hardcover, 84 full-colors photographs, 176 pages.
L1721 $35.00
Renowned food-photographer, Alan Battman, has created this wonderful series of books which captures the breath-taking creations of worldpremier chefs at the top of their respective crafts. The results have been totally new dishes and some of the most creative spins on classics wehave seen. This series is filled with hundreds of inspirational photos and recipes, offering you a glimpse into the brilliant culinary minds ofhundreds of chefs.
JB Prince now offers these books for sale individually or in three separate pairs at a significant price break.
This series features recipes and full page photos of dishes from restaurants: Aureole, Aquavit, Blue Hill at Stone Barns, Bouley, Tru, BistroModerne, Nobu, BLT Market, Métrazur, WD 50, Jean-Georges, P*ong, Per Se, and many more.
New York SweetsRose Petal Jello; Cherimoya Sorbet; Chocolate-Saffron Cake with Nutmeg Crunch; TropicalSticky Carrot Cake; or Tempura Chocolate Cheesecake with Passion Fruit and Shiso.Give the best chefs in New York unrestricted freedom to satisfy your sweet tooth and the result isNew York Sweets. Over 75 chefs from over 75 of the best restaurants present their creations inpage after page of this beautifully photographed recipe book.Photographs by renowned photographer, Alan “Battman” Batt, New York Sweets captures anddocuments the imagination and creativity of the crème de la crème of the culinary world.The recipes are included, but be forewarned that many of these extravagant dishes were createdspecifically for this book and no restrictions were placed on the chefs. Some recipes are very com-plicated, others are quite simple. They are all delicious to the eye and are well worth trying be-cause they are also delicious to taste.Hardcover, over 75 full-colors photographs, 150 pages.
L1660 $35.00
New York Sweets & The Colors of Dessert Combo L600-A $55.90
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The Great Bagel & Lox BookThis book is a whole lot more than just a bagel and a schmear. A compilation of eightygreat New York & international chefs take this iconic pairing to a new level making innova-tive versions of bagels & lox. Their creations and pairings, coupled with the photography ofAlan “Battman”, make for an amazing showcase of creativity. Hardcover, over 70 photos,144 pages.
L1659 $35.00
SoupSoup, regarded by most as the quintessential comfort food, is showcased “Battman’s” sixth editionof food books.
From the traditional Split Pea to a innovative Popcorn Soup; a Lobster Fennel and CornChowder winter warmer to a summer Minestrone With Fresh Basil Mint Pesto; a spicy RedCurry Shrimp Bisque to a sweet Chocolate Consommé with Toasted Meringue, there’s arecipe for every taste, season or occasion.Contains 102 recipes by top notch chefs that range from straight forward to complex with ex-pert photography to match the delicious creations. 108 chefs, 102 recipes. Hardcover, 102 full-color photographs, 206 pages.
L1720 $35.00
Summer in New YorkPapaya Wrapped Prawns, Endive Herb Salad, Sorrel Puree and Fresh Sea Urchin; Kiwi & Sauvi-gnon Blanc Soup; Brazilian Crab Cakes; Heirloom Tomato “Sandwich”; or Salad of CantaloupeRibbons with Duck Prosciutto? The best chefs in New York created dishes that celebrate the bounty of summer and the result isSummer in New York. Over 85 chefs from over 85 of the best restaurants present their creationsin page after page of this beautifully photographed recipe book.Hardcover, over 70 full-color photos of the plated dishes, 182 pages.
L1661 $35.00
Sandwiches of the World108 international chefs have taken the simple sandwich to an entirely new level. With recipeslike: Black Truffles and Foie Gras on country bread from Le Bernardin and Pickled Beeftongue with fried mayonnaise from WD-50, each finished recipe has a full page photograph.Some of the world-renowned chefs included are: Andrew Carmellini of A Voce, Mario Bataliand Gina DePalma of Babbo, Daniel Boulud of db bistro moderne, Emeril Lagasse ofEmeril’s, Michael Anthony of Gramercy Tavern, Nobu Matsuhisa of Nobu, Jean-GeorgesVongerichten of Perry St., and Wylie Dufresne of WD-50, among others. Hardcover, 91 full-color photos & recipes, 188 pages. L1696 $35.00
Summer in New York & Soup Combo L600-B $55.90
Sandwiches of the World & The Great Bagel & Lox Book Combo L600-C $55.90
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Apicius English Edition June 2009.The long-awaited English language edition of Apicius, A Journal of Haute Cuisine.
Apicius started five years ago in Spain as the forum for serious gastronomy. It was soon published inFrench and Italian and is now available in English. Each edition (two per year) features leading chefs fromaround the world presenting aspects of their cuisine, plus there are cutting edge articles on new technol-ogy, ingredients and styles. This, the first US edition is 190 pages, softcover.
L325-2 $65.00
First Edition still available! L325-1 $65.00
So Good MagazineNumber 2, July 2009.“So Good” is a biannual publication in English aimed at professionals of sweet and savory pastry, choco-late and ice cream, as well as the world of desserts in general.
“So Good” is an international magazine featuring the most prominent master pastry chefs, master glaciersand chocolatiers of the world. It can be found in the workshops of major professional associations, as wellas in the world’s most prestigious bakeries, pastry shops, restaurants, gourmet shops, hotels and schools.
The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipesof the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the lat-est trends in the trade, the most important international events, the latest gourmet products...all this in anelegant and modern design with high-quality photographs. Softcover, 178 pages.
L425-2 $22.70
First Edition still available!L425-1 $22.70
Pastry in Europe, 2009This is the first edition of Pastry in Europe, an extensive collection for culinary professionals, which willbe published every year, starting January 2009. It offers you in-depth profiles and creations of famous Eu-ropean chefs and pâtissiers like Philipe Conticini, Oriol Balaguer, Jordi Burton, and Keiko Nagae to namea few.
The book will explore pastry developments in several European cities and also pays attention to classic re-gional preparations. The 256 pages of this book are full of inspiration and techniques, ranging from a verysimple tart preparation to a super modern technique. This is a fascinating compilation of culinary ideaspackaged in to one book and a great reference tool for all chefs. Hardcover, over 100 photos, 254 pages.L1733 $63.70
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Splayed Saute PanR828 $47.00
Saute PanR827 $47.00 Stewpan with Lid
R826 $78.00
Small LidR825-L $24.00
Sauce PanR825 $47.00
Cast Iron Serving Pieces
Oval Mini-Server6.1" x 3.88" interior, 8.1" overall length.R671 $10.50
Round Mini-Server6.38" d, 8.1" overall length, 1.1" depth.R670 $10.50
Rectangular Mini-Server5.88" x 4.25" interior, 7.5" overall length, 1.1" depth.R672 $10.50
4.5" d x 1" deep. (4 oz).R460-4.5 $10.40
3" d x 0.75" deep. (2 oz).Packs of 6.R460-3 $40.70
Mauviel M-Cook Individual Service PiecesMauviel has out done themselves with this elegant line of stainless steel service pieces. This series of mini cookware is a beautiful way to present indi-vidual portions or side dishes in a variety of settings. The interiors of these pieces are brushed for easier maintenance and the exteriors have a high pol-ished finish. The cast stainless steel handles have been riveted to the pans’ bodies, adding to the appearance and quality of each piece.
Mini Iron SkilletsCast iron, suitable for oven.
14 T (800) 473-0577 F (212) 683-4488 E [email protected]
Mini Mason Jar3.25" high x 1.50" diameter. Holds 2 oz.
R580 $2.40
PipetteUsed for transferring or delivering measured quantities.
ClearR100-C $22.30
GreenR100-G $22.30
RedR100-R $22.30
Silicone Pick HolderThese silicone pick holders are an innovative way to display small skewered cocktail items. They are washable and reusable products that can be used in the oven at tempera-tures up to 400° F. The base acts a suction cup allowing you to fasten them to trays, dishes, or the bases of stemware. They offer chefs another opportunity to give their pa-trons an extra surprise. Available in clear, green and red. Sold in packs of 25.
4 ml. 3.25". 3.5" long. Sold in packs of 500.R690 $25.20
Caviar Dropper for Sodium AlginateThis is the essential tool for simplifying the production of “Caviar” with a technique known as Spher-ification, which has its root in molecular gastronomy. This apparatus has 96 wells and allows you tocreate 96 individual droplets at one time. The kit includes two syringes and the 96 well dropper.
U923 $39.40
1.7 ml. 3.5" long. Sold in packs of 500.R690-3.5 $25.20
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Antenna SkewerThe Antenna is a self supporting skewer that is designed to rest on the table surface. It is meant tohold a small bite of food and is angled towards the diner’s mouth to eat your creation hands free.13.5" h, 3" base.R807 $43.70
BowThe Bow by Crucial Detail is a unique service piece used by the Grant Achatz, at Alinea restaurant, thatallows you to suspend a finished product, like his “Bacon”, across a stainless steel arch. This one-of-a-kind concept is sure to add to the overall experience of any diner. 8.5" L x 5" h.R806 $43.70
From Grant Achatz’s Alinea in Chicago, serviceware by Crucial Detail.
Sugar TongsThe six delicate tines on these tongs allow you to pick up sugar cubes with ease and add a sleek design ele-ment to coffee and tea service. Expand your options and have your diner use these tongs to manipulateother items. Their soft and flexible design allows you to pick up oddly shaped items and add a new hands ondimension to the dining experience.R814 $16.20
Chopstick Rest/Bud VaseThe minimal, but functional design of this piece offers you some presentation options thatappeal to several senses. Use it as a bud vase and entice your diner’s eyes and stimulate theirnose by adding an elegant flower or aromatic herb. If you prefer, you can simply use them asa rest for chopsticks or any other service piece.R815 $20.00
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Oval Miska BowlMiska, which is the Polish word for bowl, is a small, oval, rimmed service piece with an elon-gated rim that makes it easy to handle and beautiful to look at. The unique impression and thecurved rim of this bowl offer you infinite possibilities for presenting all kinds of small dishes.7.25" x 4.25", 2.5" h, 3.25" bowl.R809 $43.70
Peacock SkewerThis delicate series of skewers is placed in a fan pattern on a sleek angular base, mim-icking the natural beauty of peacock feathers. The skewers can be removed to facilitateplating and are flexible, making them ideal for miniature bites. 7" each rod, 0.75" base.R808 $65.60
Anti-Plate Spoon PresenterThis halo-shaped porcelain circle is a clever way to transform a simple spoon into an elegantservice piece. It acts as a secure rest for any teaspoon to a serve a bite size portion. 1" h x 4" d.R810 $13.10
“Sectional”An elegant porcelain pedestal creates an artful presentation for a single bite of food. May beused individually or creatively grouped. Diners eat directly off of the “sectional” by lifting itfrom the table. 2" h, 1.75" x 1.75" plate.R574 $6.00
Wine Cork PresenterA means of dramatically presenting a cork to patrons. Ten Prongs gently hold the cork inplace. Stainless steel and wood. Weighted bottom. Not machine washable. 4" h. 1.25".R571 $44.50
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“Squid”Originally designed to hold tempura in an upright position. Six thin wires distribute weight evenlyand allow air flow around the dish. Truly a dramatic presentation. Stainless steel. Weighted bottom.Trivet sold separately. 6.5" h.R570 $44.90
“Eye”A borosilicate (pyrex) glass core held in an acrylic sleeve designed to retain cold temperatures after freezing.It permits serving frozen and cold amuses, palate cleansers, etc., at the proper texture and temperature. De-signed to be presented by servers with 0.75" wide offset spatula (B786-A). Glass and acrylic. Pin sold separately. 2.25" d.R572 $44.90
Alinea by Grant AchatzChef Grant Achatz is truly an innovator in American cuisine and is among the vanguard of the molec-ular gastronomy movement. His unparalleled avant-garde approach to techniques and equipmentmake him one of the world’s top chefs.
This book displays Chef Achatz’s culinary mastery with over 100 distinct dishes (600 recipes). As abonus, buyers of the book will also receive access to a website featuring video demonstrations, inter-views, and an online forum that allows readers to interact with Achatz and his team. Hardcover, 600photos, 400 pages.L1717 $43.80
“Squid” TrivetOptional trivet enhances the Squid presentation. The Squid fits snuglyinto this base “charger” made of stainless steel and copper. 2" d.R570-T $11.90
Flexible Palette KnifeStainless steel blade, wood handle. Offset, 4.25" blade, 8.25" overall.B786-A $2.60
PinAdds a touch of luxury to your amuses and hors d’ oeuvres. Stainless steel. Sold in packs of 10. 2.25" L.R573 $14.40
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Craters Plate16" L x 5.25" w.R811 $52.50
Contemporary PlatesCrucial Detail has pushed the limits of plate design while recreating these natural visions. You now have several vehicles to present innovativerecipes on service pieces that are designed to accentuate food’s marvelous tastes, shapes, and textures. Their soft curves create varying heightsand light patterns while bringing some of nature’s simple beauties into your dining room. These are some of the most refined and innovativetable service pieces in today’s professional culinary market.
Dune Plane10.5" L x 10.5" w.R813 $54.30
Mounds Plate11.5" L x 8" w.R812 $52.50
The “Anti-Griddle”The Grant Achatz inspired “Anti-Griddle” is a traditional cooktop with an amazing twist: The device quickly freezes sauces and purees in-stead of heating them! This unique innovation allows you to effortlessly freeze sauces and purees solid or develop semi-frozen creationswith stable, crunchy surfaces and cool, creamy centers. The tantalizing dual textures help satisfy increasing consumer demands for newdining experiences. Let your culinary imagination run wild! Griddle-like top surface is constantly at -30° F.
Griddle top: 15" long x 9" wide.Machine overall: 15.75" long x 18.75" wide x 11.25" high.Electric: 120 volt, 50/60 hertz, 12 amps. Also available. on special order with 240 volt, 50/60 hertz, 7 amps.
P355 $1,072.00
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Fine Tip Straight Tweezers6.25" long. Powder-Coat finish.
U924-A $8.10
e. Offset Fine Tip Tweezer6.5" long. Powder-Coat finish.
U924-B $9.90
f. Curved Extra Fine Tip Tweezer6.25" long. Powder-Coat finish.
U924-C $7.90
Fine tip stainless steel tweezers that are excellent for plating and handling delicate ingredients.
Grater/ZesterFor hard cheeses, onions, & other vegetables.12" long.
U746 $11.20
Plating Tong (“Giant Tweezer”)Long, thin tips for careful lifting, turning, etc.Stainless steel. 10" long.
U675 $6.90
Plating TongIdeal when preparing stir-fry or sauté. Won’t scratch nonstick cookware.stainless steel and silicone. 12" long.
X297 $8.30
Global Plating TongHigh quality, stainless steel. 12" long.
Y575 $42.90
ZesterFor citrus rinds, garlic, ginger and fine grating. 12" long,1.25" wide.
U745 $8.70
Spice GraterFor nutmeg and other hard spices8.5" overall.
U767 $8.60
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Microplane® Fine Grater/ZesterThe Fine Spice Grater is terrific for zesting and fine grating. Dishwasher-safe.13" x 3" x 1".
U927 $14.00
Microplane® Coarse GraterThe coarse grater makes small flecks, ideal for salads. Dishwasher-safe.13" x 3" x 1", 6 oz.
U926 $14.00
Fine GraterFor pureeing garlic, onion, and ginger.11" long.
U765 $13.20
Ribbon GraterFor rapid grating of larger strands of cheese. Works inboth directions. 11" long.
U768 $13.20
Coarse GraterFor hard cheeses, & chocolate. 11" long.
U766 $13.20
Microplane® Ultimate Citrus ToolOur 3-in-1-Ultimate Citrus Tool features elliptically shaped, soft-touch handles that provide asure and comfortable grip. Blade made of surgical grade stainless steel. Premium plastic handle.7.75" x 2.75" x 1.25". Cover included. Color may vary.U928 $11.30
Microplane® Super GraterPatented razor sharp stainless steel blades with textured plastic handles. They do a better job more quickly.
Microplane® 4 Sided Box GraterThe Microplane® 4-Sided Box Grater features three of the most popular, patented Microplane® gratingblades - Fine/Zester, Medium Ribbon and Extra Coarse - along with an additional fourth Slicer blade.Grating Area: 5.25" x 4.25".U929 $30.60
Featuring all stainless steel construction,comfortably curved handles and non-sliprubber feet!
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Chef Gray Kunz Sauce SpoonsThe perfect sizes for saucing plates. Heavy stainless steel.
a. 1.33 tablespoons, 7.5" overall.
U716 $5.00
b. 2.5 tablespoons, 9" overall.
U715 $9.90
Stainless Steel ServingSpoonsExcellent size & length forplating.
c. Square end, 8.5" long.
U794 $5.40
d. Perforated, 9.5" long.
U793 $5.90
e. Plain, 9.5" long.
U792 $5.90
Egg Top CutterQuickly and cleanly removes the top of raw egg. Also works well with soft or hardboiled eggs. 18/10 stainless steel.
U720 $29.20
Quail Egg CutterDesigned especially to make clean cuts through small, hardquail eggs. Stainless steel and plastic.
D435 $10.40
Egg TopperScissor action snips off top of egg. Stainless steel.
U777 $4.90
a
b
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BAMIX Mono Hand BlenderShaft length: 5.25"Overall length: 13"Wattage: 150Commercial warranty: NoneSpeeds: TwoListing: NSF & ULCleaning: Blade comes offAttachments: Foam disk, whip disk, chopper,wall mount, beaker.
P387 $144.00
WARING QuickstikShaft length: 6"Overall length: 14"Wattage: 100Commercial warranty: 1 yearSpeeds: TwoListing: UL & NSFCleaning: Fixed bladeAttachments: None
P275 $91.40
L'Equip ProfessionalShaft length: 6.5"Overall length: 15"Wattage: 550Commercial warranty: NoneSpeeds: TwoListing: ULCleaning: Removable shaft& bladesAttachments: Mincing, chopping, aerator blade,beater whisk, chopping bowl, wall mount.
P291 $99.90
CUISINART Smart Stick
Shaft length: 6"Overall length: 14"Wattage: 200Commercial warranty: NoneSpeeds: OneListing: ULCleaning: Removable shaftAttachments: Beak
P201 $36.80
Indispensable for soups, sauces, gravies, dressings, pureed foods, guacamole etc. Mix, blend or grind FAST! They can goanywhere in the kitchen. Stainless steel.
Mini DYNAMIC BlenderSmall but powerful. For saucepans and smaller pots. 18" total length,7" immersible shaft, 9,500 R.P.M.,180 watts, weighs 5 lbs., 150 volts, one year commercial warranty.
P115-7 $283.50
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Countertop Convection OvenRear fan and heater assembly creates true convection cooking, unique air flow design ensures quickand uniform baking, thermostatically controlled up to 480F degrees., all stainless steel construction incompact footprint, equipped with 2 wire racks and 1 bake tray. UL listed.
Capacity: Up to four (4) 0.25 size sheet pans.Electrical: 120V, 1.7KW, 15 Amps.Exterior dimensions: 18" w x 17" d x 10" h.Interior dimensions: 14" w x1 2" d x 9" h.Shipping weight: 45 lbs.NEMA plug: 5-15 P
P390 $667.00
Vitroceramic Tabletop GriddleThermostatically controlled up to 570º F with fast preheating and even heat distribution, non-porousplate surface assures easy cleaning and prevents carbon build-up, ideal for out-front display cooking,banquets and catering, rapid cooking with combined radiant and contact heat, heavy duty vitroceramiccooking plates, highly portable and convenient operation, stainless steel body with front grease drawer.
Electrical: 120V, 1PH, 3.3KW, 14 Amps.Dimensions: 16" w x 17" d x 6" h.Work surface: 13" x 11" deep.Shipping weight: 21 lbs.NEMA plug: 5-15 P.
P391 $807.00
Table Top Snack ToasterIdeal for melting, warming and toasting. Two shelf snack toasters feature top and bottominfra-red heat. 15-minute timer for controlled operation. Compact footprint. Stainless steelexterior and interior construction.Two wire racks and crumb tray included. UL listed.
Electrical: 120V, 1PH, 1.7KW, 14 Amps.Dimensions: 18" w x 11.5" d x 12.5" h.Work Surface: 13.75" x 9.75".Shipping weight: 24 lbs.NEMA Plug: 5-15 P.
P392 $534.00
Crepe MachineEnamel coated smooth cast iron plate. Compact “space saver” size. Thermostaticallycontrolled up to 450º F. UL listed.
Electrical: 3 120V, 1PH, 1.65KW, 14 Amps.Dimensions: 17" d x 6.25" h.Work surface: 13.75" diameter.Shipping weight: 40 lbs.NEMA plug: 5-15 P.
P393 $751.50
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IMPERIA Manual Pasta MachineThis restaurant quality machine uses rollers to flatten dough and make it tender.Imperia are the best known, small restaurant machines in Italy.Roller width: 9".Output: 25 lbs. per hour, chromed steel exterior and rollers.Dimensions of base: 8.5" x 12".Commercial warranty: 6 months from manufacturer.
P107 $599.00Parts and repairs are available for machines purchased from J.B. Prince.
IMPERIA Electric Pasta MachineImperia makes the best known, small restaurant machines in Italy. This restaurantquality electric machine uses rollers to flatten dough and make it tender.Roller width: 9".Output: 25 lbs. per hour, chromed steel exterior and rollers.Dimensions of base: 8.5" x 12".Gear driven motor: 110 volt, 60 cycle, 3.0 amps.Commercial warranty: 6 months from manufacturer.
P108 $1,496.00Parts and repairs are available for machines purchased from J.B. Prince.
Pasta Machine - “Pasta Presto”Unique, new pasta machine for small restaurants or limited-use in larger restaurants andhotels. Engineered and produced by Italy’s leading tabletop pasta machine manufacturer,this unit is used primarily in Italian homes for daily production of fresh pasta.Fettuccini and tagliatelle cutters are built into the machine. Cutters andthe rollers are made of stainless steel. Other parts are enameled (xylan)steel and plastic.Roller width: 5.5".Dimensions: 11" wide x 8" deep x 11" high.Motor: 110 volt with 85 watts power.Commercial warranty: No warranty for commercial use.
P360 $289.00
Pasta CutterFits P107 manual or P108 electric pasta machines. Chromed steel exterior; Carbonsteel cutters.
Angel Hair Cutter 1.5 mm. Fettucine Cutter 6.5mm.P108-1 $129.90 P108-4 $129.90
Spaghetti Cutter 2mm. Tagliatelle Cutter 12mm.
P108-2 $129.90 P108-5 $129.90
Linguine Cutter 4mm. Round Cutter Spaghetti 2mm.P108-3 $129.90 P108-6 $129.90
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Vita-Prep XL®This premium blender features a powerful belt-drive motor and unparalleled 192-ounce real blending capacity, reducing prep-time, increasing efficiency and expanding menu capabilities. Exclusive 1.5 gallon REAL blending capacity, high-per-formance blade design. Tamper for whole food processing while blending, pulse function at any selected speed, ergonomically-designed forsafety and ease of use. Dishwasher safe, tritan™ copolyester clear container (BPA-free).
Motor: 4.2 Peak Horsepower, belt -drive motor.Container: 192 ounce (5.7 liter) container, also includes a 64 ounce container.Speed: Variable speed or pre-programmed timed cycles.Commercial warranty: Manufacturer’s 3 year limited warranty on motor base parts and 1 yearlimited warranty on parts and labor on the full unit.Listing: UL & NSF listed.
P283 $1,929.00
Vita-Prep®Vita-Prep® is the essential professional blender. It has a powerful variable speed motor designed for blending,chopping & pureeing. 2+ peak hp motor.
Motor: 2 peak Horsepower.Dimensions: 8" x 9" x 20.25".Container: 64 ounces (2 liters).Commercial warranty: Manufacturer’s 3 year limited warranty on motor.base parts and 1 year limited warranty on parts and labor on the full unit.Listing: UL & NSF listed.
P281 $499.00
Vita-Prep 3®The Vita-Prep 3® has more power to handle the thickest, toughest ingredients! Grind meats for pâte or choptough vegetables for authentic Mexican salsa without overheating! Use the variable speed for perfect purèes,savory soups and delicious frozen treats. The Vita-Prep 3® is a must in kitchens where volume and quality arekey ingredients to a successful back-of-the-house. More power, larger cooling fan, Vita-Mix quality...a greatrecipe has been perfected!
Motor: 3 peak Horsepower.Dimensions: 8" x 9" x 20.25".Container: 64 ounces (2 liters).Commercial warranty: Manufacturer’s 3 year limited warranty on motor base parts and 1 year limited warranty on parts andlabor on the full unit.Listing: UL & NSF listed.
P282 $594.00
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The new cooking technique for better quality and lower cost. Vacuum packed ingredients are slowly simmered in 104°-158° F water. The resultsare fantastic and far-reaching.Enhanced Succulence — Sous-vide’s gentle heating gradually breaks down meat fibers and proteins, tenderizing and intensifying flavors as foodcooks in its own juices. Lower cost (medium grade) cuts of meat can appear and taste as good or better than more expensive cuts.Sous-Vide foods can be prepared well in advance and finished for weekend service.Pre-cooking and safe easy storage are also helpful for large parties and off-site catering.Enhanced Nutritional Quality — The sous-vide technique is so gentle that it preserves many nutritional qualities that other cooking methodstend to destroy. Moreover, sous-vide cooking requires little if any butter or oil, making it ideal for the preparation of low-fat healthful dishes.
Immersion Thermal CirculatorProvides exceptional control of liquid heating and circulation, assuring a constant temperature throughout the container. Three presetbuttons make selection of frequently used cooking or thawing temperatures fast and fool-proof. Attaches directly to stock pots, roasters,and hotel pans. Low and high circulation speeds provide precise temperature control. Suitable for any cooking liquid, including stock,juice, oil and emulsions. Stainless steel heating coil and circulating pump.
Specifications:Cooking temperature: User-settable to 302° F.Immersion depth: 3" minimum, 7" maximum.Overall dimensions: 12.25" L x 4.63" w x 5.75" d.Heater: 120 V, 1100 watts. Electrical power: 120 VAC, 50/60 Hz., 12 amps.Commercial warranty: 1 year labor, 2 years parts.
P350 $924.00Note: Pot shown in picture is not included.
Protective ShieldPrevents cooking bag fromtouching the Thermal Circula-tor’s heater element or pump.
P350-S $103.00
3 mil Vacuum Pouches These bags are ideal for storage and low temperature “sous-vide” style cooking. They are rated for a temperature range of -58 F° to 176 F°, and have superb clarity.They can be used with chamber vacuum packaging machines P371 and P375.
Small6" x 8". Pack of 1000.
P376-6 $44.60
Medium8" x 12". Pack of 1000.
P376-8 89.30
Large12" x 16". Pack of 500.
P376-12 $89.30
Storplus Food BoxPlastic. 12" x 18" 19".U925 $35.10
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Ultra Fine Hypodermic Probe with Type K ConnectionAn ultra fine probe designed for penetrating soft or semi-soft materials with minimal intrusion. Great for sous-vide applications andcan be used with any thermocouple that accepts type “K” connection probes such as U840 (above). Probes should not be used whilefully submerged in liquid.
Digital Sous-Vide ThermometerThis thermometer has a splash resistant sealed membrane keypad, making it ideal for environments where liquids are used, and it’s also easy toclean. It has a minimum/maximum feature that will provide you with the lowest and highest temperatures that have registered during the ther-mometer’s use.A hold function allows you to lock in a temperature reading for easier viewing and it reads in both Fahrenheit and Celsius. The unit has a protec-tive rubber sleeve that acts as a tabletop stand. It accepts a “K” type probe that is not included.
Armored Cable Penetration Probe with Type K ConnectionThis probe is designed for penetrating soft or semi-soft materials. Can be used with any thermocouple that accepts type “K” connectionprobes such as U840 (above). Probe wiring enclosed in a metal sleeve for extra protection. Probes should not be used while fully sub-merged in liquid.
Sous-Vide Adhesive TapeWhen cooking sous-vide, a fine thermometer probe is often inserted through the plastic pouch and intothe food to measure internal temperature. It is advisable to apply a strip of this tape on the pouch beforepushing the probe through. It will help maintain the seal and pressure of the pouch. 7 feet of tape.U839-TAPE $5.90
Temperature range: -418° to 2501° F (-250° to 1372° C ).Power source: 4 triple AAA batteries (included).Dimensions: 5" long x 2" wide x 1" deep.Warranty: 3 years from manufacturer.
U840 $167.00
Temperature range: -418° to 700º F (-250° to 371º C).Probe length: 4" long.Cable length: 4′ long.
U842 $69.20
Temperature range: -418° to 600º F (-250° to 315º C).Probe length: 2.5" long.Diameter: 0.035".Cable length: 2.5′ long.
U841 $98.50
“Koch” Chamber Vacuum Packaging MachinesTop quality vacuum pack machines designed for restaurant use. Table top with compact footprint. Removes air and seals in one operation. Madein USA. The P371 base, inner chamber and lid are made of molded, impact resistant plastic. The P375 base and inner chamber are stainless steelwith a clear acrylic lid so inner chamber can be viewed during processing. Both machines use the Busch® 021 vacuum pump and are UL approved.
P371 P375*Outside dimension: 25" wide x 19.25" deep. 25.62" wide x 19" deep.Height w/top open: 31.75". 32.5".Height w/top closed: 14.4". 14.4".Inside dimension: 16.75" w x 19.5" d x 7.25" h. 16.40" w x 19.90" d x 6.75" h.Sealing bar length: 16". 16".Pump: 1.25 horsepower. 1.25 horsepower.Net weight: 121 lbs. 178 lbs.Electrical: 120 volt, 60 Hz., 13 amp. 120 volt, 60 Hz., 13 amp.Speed: 20-30 seconds per cycle. 20-30 seconds per cycle.Net price: Please call for price Please call for priceCommercial warranty: 90 days labor 2 years on parts. 90 days labor 2 years on parts.
Smoking SawdustFor use with the Smoking Gun Handheld Smoker. Each 4 jar assortmentcontains 1 – 4 oz jar of:
• Hickory• Mesquite• Applewood• CherrywoodP386-SD $19.80
Smoking Gun Handheld SmokerExcellent for finishing products that are cooked Sous Vide or other methods where food is not normally directly exposed to fire or smoke.Use classic flavors, such as hickory, mesquite, applewood, cherrywood, or let your imagination take over with things like Lapsang Souchongtea, lavender, or clove.One-piece, removable anodized aluminum smoking chamber. Aluminum fan – will not melt when heated. Low-noise motor. Includes 0.5 ozsample jars of Hickory and Applewood Smoking Sawdust. 4 AA batteries (included).P386 $79.90
*This unit has a single seal-bar only. Double seal-bar units are available upon request.
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Sklips are aluminum brackets that allow you to create a shelf or rack system with full andhalf size sheet pans. These extremely versatile and easy to use braces allow you to quicklycreate shelves in situations where space is at a premium. Sklip is a durable, compact, andlight-weight solution for offsite catering or environments where bun pan racks are not ap-propriate.This essential tool can also be used to temporarily modify the interior of ovens and refrig-erators in an effort to maximize space. You can stack sheet pans up to 6 high with a recom-mended load capacity of up to 50 lbs., making Sklip a convenient shelving system for alltypes of kitchens.
2" h. 24 pieces.
U931-2 $35.004" h. 24 pieces.
U931-4 $42.00
Lincoln Wearever Sheet Pans
Full size17.75" x 25.75". 12 gauge.M448 $41.40
Half size Quarter size17.75" x 12.88". 13 gauge. 9.5" x 13". 16 gauge.M449 $19.50 M450 $10.90
Silpat Non-Stick Baking MatSilpat is a thick flexible mat that transforms any sheet pan into a non stick surface. Also used for working sugar, chocolate, etc.Silpat can be reused thousands of times and withstands temperature from -40° F to over 550° F.
Full size Large sizeFits 18" x 26" Fits 22" x 30".B705 $23.50 B710 $32.305 or more $21.20 5 or more $29.00
Half-size Quarter sizeFits 11.75" x 16.5". Fits 11.5" x 8".B706 $14.70 B711 $9.705 or more $13.30 5 or more $8.70
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Whippers are perfect for making “foamed” desserts, appetizers, sauces and purees. The soda siphon will carbonateyour beverages.
Profi from ISI of AustriaStainless steel cannister, aluminum dis-penser. Will not rust. Three different nozzlesincluded. For cold or warm foods. Not suit-able for hot foods.
1 pint size. 12" high.B935 $73.50
1 quart size. 14" high.B936 $82.70
NSF
Gourmet Whip from ISI of AustriaStainless steel cannister, aluminum dispenser. Willnot rust. Three different nozzles. Special heat re-sistant, silicone gasket. Can be used with hot foods.
1 pint size. 12" high.B938 $88.50
1 quart size. 14" high.B939 $98.60
Thermo Whip from ISI of AustriaStainless steel cannister and dispenser. Willnot rust. Three different nozzles included.Maintains cool temperatures for hours or re-tains warm temperatures for fresh short-termconsumption. Double-walled vacuum insula-tion protects hands from temperature ex-tremes. 1 pint size. 14" high. Great for hot andcold foods.B934 $119.40
Classic Soda Siphon Brushed aluminum cannister. Features a removablemeasuring tube for easy cleaning and to preventoverfilling. Secure neck threading and a pressure-reg-ulating system provide maximum safety. 1 quart size.B992 $52.50
Gas ChargersFits either model of the Profi WhippedCream Makers.
Box of 10
B937-10 $6.00
$5.30 6 or more.
Box of 24
B937-24 $13.60
$11.90 6 or more.
Soda ChargersBox of 10. Use with Classic Soda Siphon (B992).
B993-10 $7.80
Stainless Steel Injector NeedlesInjector needles are a perfect complement to the creative kitchen,suitable for exclusive use with the iSi Thermo Whip or iSi Gour-met Whip. Made of 100% 18/10 stainless steel, they are appropri-ate for numerous applications, such as:• Filling sweet and savory foods and hors d’oeuvres (tortellini,pomme soufflé, cream puffs, etc.) • Injecting meat, poultry, etc. for a tender, juicy flavor • Special decoration of plates 3 mm and 5 mm diameter. 2 protec-tive sheaths prevent injury during storage and when not in use.
B945 $20.50
Box of 50
B937-50 $27.50
$24.50 6 or more.
Certified