KitchenAid KP2671XWH Professional 6-Quart Stand Mixer, White
by KitchenAid
Average Customer Review:
Kitchen
list price: $429.99 -- our price: $299.99
(price subject to change: see help)
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Editorial Review

With a 525-watt motor to handle bread doughs and thick cookie batters, this is KitchenAid's most powerful stand mixer, a professional-grade appliance with a heavy, rugged, all-metal construction (31.7 pounds) which prevents "counter walk" on the mixer's rubber feet. It has a 6-quart, polished stainless-steel bowl with an ergonomic handle and a two-piece pouring shield made of heavyweight plastic to provide a large chute for adding ingredients. Accompanying the mixer are a burnished flat beater, a burnished dough hook, and a big wire whip. On the front of the powerhead is a hinged cover for the hub to which KitchenAid's many mixer accessories attach.

This mixer's great features abound. An electronic sensor ensures mixing action remains at the speed selected from among the 10 available--even when the going gets tough. Mixing begins softly to prevent splatters and "flour puff." With the beater moving clockwise and the shaft moving counterclockwise there's no need to rotate the bowl for the beater to reach all ingredients. The bowl-lift lever functions easily. A ventilation system cools the entire mixer to prolong motor life, and a resettable overload-protection system prevents overheating. The mixer measures 11-3/8 inches wide, 16-1/2 inches high, and 14-5/8 inches deep. KitchenAid says the first year of the mixer's lifetime warranty against defects is "hassle-free," with a replacement shipped at no cost and without question if a defect is detected. --Fred Brack ... Read more

Features

• Measures 16-1/2 by 11-2/7 by 14-3/5 inches; 1-year warranty
• Professional-grade stand mixer, with 525-watt motor and 10 speeds
• 6-quart, polished stainless-steel bowl with ergonomic handle
• 2-piece pouring shield with large chute for adding ingredients
• Includes burnished flat beater, burnished dough hook, and wire whip

Reviews (94)

Pooped out after 2 uses
Please read all the 1 and 2 star reviews and take that to heart which I didn't when I agreed to accept this monstrosity as a gift.This machine is underpowered and WHINEY + VERY LOUD and started to clunk as if something came loose inside after I used it 2 times making an annoying knocking sound.The bowl snap in mechanism is cumbersome,and the overall appearance to me in a grey metallic color was ugly.I returned the machine to the company I bought it from as Kitchen Aid could not guarantee me a replacement.They said they had none in stock?????and could not give me a time frame as to when it could be replaced. Since I need this for work that wasn't good enough.I returned it to the mail order place instead and I purchased a DeLonghi 7 quart (much higher wattage and power)from Amazon bypassinga 40$ shipping fee from the other company. Some professionals have told me their Kitchen Aid mixers are very reliable and work wonderfully but they have the smaller mixers.I am much happier with the DeLonghi 7 quart mixer I purchased.

The big boy:for serious bakers
I managed to burn out the motor on my Heavy Duty Kitchenaid mixer making brioche, so this mixer was the next step.This guy has some serious torque;I don't think I'll be burning it out anytime soon.I suspect that unless you are a serious bread baker or are cooking for a large family, you won't need the extra power and bowl space here, but if you do, it's great to have.

The Kitchen Magician!!!!
I've had my Onyx Black Pro 6 for 4 years & not one problem!(and I've heard they've even made improvements on this model recently) I have arthritis & this Pro 6 has been a godsend.There aren't any limits of what you can do with this wonderful machine. I am not one to enjoy "boxed" cakes, but I've tried one on this machine...it tasted so much like homemade...I couldn't believe it!That's the worst part of this machine.

If you love to bake homemade or prepare "special" recipes, this machine will add an extra signature to your cooking and baking.Everything is so evenly mixed.It will be your all time helper with: cakes, cookies, breads (yeast & quick), pastries, pie crust, pizza dough, frostings, marangues, whipped toppings, meatloaf, quiche, creamed potatoes, mouse, soufle, etc...I even make homemade holistic dog biscuits with this machine.The possabilities are endless!You name it, this machine will do it!--And if it can't with it's mixer, it has an attachment you can use.

The two MUSTS I'd recommend for this machine are the Water Jacket & Food Grinder attachment.The water jacket is wonderful for when you need something to stay very hot or very cold.I love the food grinder...it grinds semi frozen & even thawed meats with ease; not to mention does well with other foods.The rotor slicer/shredder & fruit/veggie strainer are nice too, but I'd rather have a food processor for larger amounts of shredding and/or slicing. (I just don't recommend the pasta maker plates for any KitchenAid)

I have no regrets with this machine.I just wish it already came with the spiral dough hook...which I should be able to find somewhat easily.My next KitchenAid will be the Pro 600 & this one will be given to my daughter. ... Read more

Asin: B0000668H0
Subjects:  1. Stand Mixers    2. (Standmixers)    3. (Kitchen Aid)    4. Kitchen    5. Gifts    6. Cooking    7. Small Appliances    8. Electrics   

Cuisinart DLC-2011 Prep 11 Plus Food Processor, White
by Cuisinart
Average Customer Review:
Kitchen
list price: $320.00 -- our price: $199.00
(price subject to change: see help)
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Editorial Review

Equipped with an extra-large feed tube, a small feed tube, adough blade, and slicing and shredding discs, this 600-watt, 11-cup,full-size food processor provides all the power, versatility, andcapacity needed by any household. The motor automatically adjusts thespeed to ensure proper consistency when mixing doughs. Cooksexperienced with Cuisinart food processors will welcome the new feedtube and pusher assembly, which is easy to use and conveniently locatedat the machine's front. At 4-1/4 inches by 2-3/4 inches, the large ovalfeed tube accommodates whole fruits and vegetables. The small,cylindrical tube is located inside the pusher assembly and has its ownhollow pusher, which removes with a twist. On the bottom of the smallpusher is a pinhole for dribbling oil into the bowl while makingmayonnaise.

The Lexan work bowl is virtually shatterproof and impervious to heat orcold. There's the familiar stainless-steel chopping blade and a doughblade. Stainless-steel slicing (4 mm) and shredding discs, a plasticspatula shaped for the work bowl, a recipe booklet, and an instructionvideo showing basic use, tips, techniques, and preparation of somerecipes from the booklet complete the package. (Existing Cuisinartblades and discs also fit this machine.) Cuisinart warranties the motoragainst defects for 10 years and the remaining parts for three years.--Fred Brack ... Read more

Features

• Dough blade, slicing/shredding discs, spatula, recipes, how-to video included
• 11-cup Lexan work bowl virtually shatterproof, dishwasher-safe
• Speed automatically adjusts to ensure proper dough consistency
• New, simple-to-use feed tube and pusher assembly
• Extra-large feed tube is 4-1/4 by 2-3/4 inches; small feed tube inside pusher

Reviews (26)

I also have the light batter lifted up the blade problem.
I got this food processor because I want to make fresh pasta. My KitchenAid 275w mixer broke when I first time make pasta. I did research online and found use food processor it the way to go. But when I use the Cuisinart DL-2011 Prep 11 food processor I had problem with the blade keep lifted up. It damamge one of my bowl. But as the machine it is powerful enough. Their engineer need to think of away to improve this problem. I still have my food processor. But I don't use for dough knead now day. Just use chop food. I bough a new KitchenAid mixer with 375w power for dough knead (still not strong enough since pasta dough are dryer then the bread dough. I got it because costco carry it with lower price. I mix a little bit then use my hand to knead it. I wish there is a better choice for the pasta dough knead.) So if you want to buy this food processor thinking that you want to knead dough I will subjust you don't buy it and if you want this just for food chopping this is too expensive and over powered.

long term use limited
This product was great in the beginning. However, over 2 years it has fallen apart. The plastic parts have come apart. I am forced to reassemble each time and hold it "just so' for it to work. Replacing the plastic lid...well over $100. Also, the button covers have eroded.I'm trying Kitchen Aid next time. P.S. All pieces were hand washed; never in a dishwasher.

Indispensible kitchen appliance
I have used cuisinart food processors for 30 years.The service and reliablilty was far better with the original 7 cup capcacity cuisinart.Mine worked great for over 15 years. When I sent it back for repair, they replaced it with a new one.I now own 3, this 11 cup model, the 14 cup, and a mini prep.I rarely if ever use my mixmaster.I use it for everything from coleslaw to cheesecake(in the 14 cup model) With the exception of whipped cream merange(sp?), and souffles, this machine can do anything. It makes quick work of everything from slicing several onions for onion soup to chopping meat for fillings. I use the french fry disk for jullienes(sp?), because the julliene disk cuts the veggies too thin.I make pie crusts and pastry dough very succesfully with the knife.Pureed vegetable soups are smooth and delicious.I prepare recipes that would be impossible without this processor.I wouldn't be without it. The only reason I gave this 4 stars instead of 5 is because the service from the new owner of the company doesn't compare to the service from the original company. ... Read more

Asin: B00004WKHY
Subjects:  1. Small Appliances    2. Electrics    3. Full-Size Food Processors    4. (Foodprocessors)   

Cuisinart DLC-2A Mini Prep Plus, White
by Cuisinart
Average Customer Review:
Kitchen
list price: $60.00 -- our price: $39.95
(price subject to change: see help)
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Editorial Review

This little 250-watt workhorse comes in handy when a full-size foodprocessor is unnecessary. The 3-cup work bowl is just right for making pesto ora salad dressing, and two receptacles in the lid have pinholes for one or twooils to stream into the bowl while the processor is blending a perfect emulsion.It's also ideal for chopping and grinding. Pressing the "chop" button deploysthe sharp edge of Cuisinart's patented reversible blade to chop onions, herbs,or bread crumbs. Pressing the "grind" button whirls the blade in the otherdirection so its blunt side can grind nuts, coffee beans, or cheese. Compact atjust 9 inches high and lightweight (it has a plastic body), the Mini Prep Pluscan be tucked away in a cabinet, and the little spatula accompanying it goesinto a drawer. It carries an 18-month warranty against defects. The plastic workbowl and lid are dishwasher-safe, but the stainless-steel blade should be handwashed to protect its edges. --Fred Brack ... Read more

Features

• Compact, just 9 inches high
• Ideal for making pesto, grinding cheese, chopping onions, herbs
• Chops and grinds with patented reversible blade
• Blade's sharp edge chops soft foods, blunt edge grinds hard foods
• 3-cup plastic work bowl is dishwasher-safe

Reviews (23)

Avoid food processors.
Call me a food snob, but I believe strongly in the right tool for the right job. And, sorry kids, the right tool is almost always a sharp knife and a little skill. There is no replacing that.

Slicing vedgies? Get yourself a mandoline. Chopping them instead? 8 inch chef's knife. Grinding cheese? That's what they make cheese graters for. You don't use a food processor for mixing, mincing or grinding either. Why? Simple. Consistency.

Your hands and your skill are your most valuable kitchen tools. When you work with your hands, all of your senses are in action to help ensure you get the best quailty end product. By tossing things into a processor and hitting a button, you take away virtually all the sensory feedback that helps you perfectly prepare good food every time. And consistency is the key to quality.

Are they useless? No. I use mine for making breadcrumbs or a half dozen other applications in which the end result is a powder or puree (except, really, I prefer a blender for pureeing. The cyclonic action of a blender leads to better results, in my experience). But to think that this will slice, chop, grate, grind, mince or mix on par with what your hands and a sharp blade will do, is simply mistaken. Will it do it fast? Sure. Do you have to have skill to use this? Nope. But quality is more important than convienence, and skill will always produce better results than any gadget.

Also, I agree with what some other reviewers have said, this peticular model is much too small for most serious applications. It's pretty, though. That counts for something.

So, I guess, if you MUST have a food processor, this one will do the job. But please don't over-use it.

If you buy one appliance, buy this
I read the reviews from others before buying the product--disregard the bad reviews about things turning to mush. The only way things turn to mush is if you hold the chop button down. If you do quick pulses, you get exactly what you want. This is the essential appliance because it helps to do exactly what the name says--prep. Often after coming home late I want to make a meal, but the thought of chopping onions, garlic or veggies seems daunting. Not with the mini-prep. It saves so much time.Plus I use fresh ingredients more often. I am completely happy with this product.

Works great, but way too small
The processor worked great but was much smaller than I anticipated. In making hummus was only able to process 1/2 can of garbanzo beans at a time. When processing the beans, the motor seemed to slow down appreciably (this was relieved by adding more olive oil to the mixture). Like I said, works fine but was much smaller than I thought it would be so it's hard to scrape out the bowl without taking off the blade assembly. Would be fine for smaller batches, like garlic puree. ... Read more

Asin: B0000645YL
Subjects:  1. Small Appliances    2. Electrics    3. Mini Food Processors    4. (Foodprocessors)   

Zojirushi NHS-10 6-Cup Rice Cooker/Steamer & Warmer, White
by Zojirushi
Average Customer Review:
Kitchen
list price: $69.99 -- our price: $49.99
(price subject to change: see help)
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Editorial Review

From carrots to cauliflower, cabbage to eggs, and rice topotatoes, this 6-cup cooker/steamer and warmer from Zojirushi steamsfoods to perfection and keeps them warm. The set includes a removablesteaming tray, nonstick cooking pan, measuring cup, and spatula--theremovable parts make this steamer easy to clean, and a removable cordmakes it easy to store. Watch the foods while they cook through theclear glass lid or watch the cooking switch that pops up when the foodis ready. There's also an automatic keep-warm system activatedimmediately after rice is cooked, and durable stay-cool handles makefor safe handling. This attractive rice cooker measures 9-1/4 by 9-1/4by 9-1/4 inches. --David Drury ... Read more

Features

• Includes measuring cup, spatula, and removable cord for easy storing
• 6-cup cooker/steamer and warmer steams foods to perfection and keeps them warm
• Stainless steel steaming tray and removable, easy-to-clean, nonstick inner cooking pan
• See-through glass lid and automatic keep-warm function that activates immediately after food is cooked
• Durable stay-cool handles for safe handling

Reviews (34)

Love it.
I can't believe how easy it is to make rice and steam vegetables.I love this thing.Based on other customer reviews, I followed the directions on the rice package and my rice turned out great.Steamed vegetables are done perfectly.I love the warming feature.

Don't let this fool you
Hi, friend, if you are thinking buying a cooker, do not buy this one. Japanese goods are ofter quite good, but that idea is not for this cooker. Your rice, your meal will be worse than ever if you use this.

Rockstar!
Reliable and makes the most perfect rice I have eaten.I grew up in Hawaii and thought nothing could take the place of our Panasonic...yet, this little wonder rocks.The bowl is easily cleaned and nothing sticks.This is the ONE! ... Read more

Asin: B00004S576
Subjects:  1. Small Appliances    2. Electrics    3. Steamers    4. Rice Cookers   

Wüsthof Classic 6-Piece Block Set with Bonus Shear
by Wusthof
Average Customer Review:
Kitchen
list price: $334.00
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Editorial Review

Known worldwide for their superior performance, Wüsthof knives are the cutlery of choice among many professionals and by discriminating amateur chefs. The Classic series features a traditional styling that makes it the most popular of the Wüsthof lines. The blades are formed with the perfect balance of high-carbon steel and a stain-resistant alloy so they retain their edge longer and are easier to resharpen. The blade is ground and polished by computer, ensuring perfect tapering from bolster to tip, and the edge is then hand-honed for precision slicing. The sturdy feel of this knife is achieved by the weighted bolster, which is considered to be Wüsthof’s signature feature. The tang runs through the synthetic handle and is secured with three rivets.

This 6-piece set has just the basics for those beginning their cutlery collection. The knives in the set include a 6-inch cook’s knife, a 5-inch serrated sausage knife, a 4-1/2-inch utility knife, and a 3-1/2-inch paring knife. A 9-inch sharpening steel and a bonus pair of kitchen shears ($20 value) complete the set. Everything fits neatly into the rubber-footed oak block, which has space to eventually add three more knives. --Cristina Vaamonde

What's in the Box
6-inch cook’s knife, 5-inch serrated sausage knife, 4-1/2-inch utility knife, 3-1/2-inch paring knife, 9-inch sharpening steel, bonus pair of kitchen shears ($20 value), rubber-footed oak block ... Read more

Features

• Synthetic three-riveted handles on knives
• 6-inch cook's, 5-inch serrated, 4-1/2-inch utility, and 3-1/2-inch paring knives; 9-inch steel; 9-slot oak block
• Bonus pair of kitchen shears ($20 value)
• Blades formed of single piece of high-carbon stain-resistant steel
• Computer-ground, hand-honed blades for precision slicing, longer edge retention

Reviews (3)

THESE ARE A GREAT SET OF KNIVES!
These knives were exactly what I needed. I was looking for a 6" Chefs knife, a tomato knife, a good paring knife, and shears in a block set and this was it!

My previous set of knives were a set of stamped Henckels (I didn't know any better) and I thought they were great compared to the hand-me-down knives my Mother past on to me (miscellaneous mismatched knives of all kinds). But then I started noticing the quality looking knives they were using on the cooking shows and decided to try one. I ordered a Santuko Granton Edge knife. It's a great knife but I don't use it as much as I thought I would. What I did learn by buying it though was the difference between stamped knives and good quality forged knives. I liked it so much I bought these and all I can say is WOW they are nice.

First of all they are sharp! They cut through meat like butter and the tomato knife is sharper than it looks (I was slowing cutting through a tomato and sliced a bit into my finger, ouch!) They feel like strong sharp quality knives in your hand and they look so classy sitting on my counter in the quality oak block they came in.

There are three extra slots to put future knife purchases in but you will not be able to put a bigger chefs knife in the block. The 6" chefs knife slot is the biggest(widest) slot in the block. I bought the 9" bread knife to go in the set and that fits perfectly. Anything as slim as the bread knife (but not any longer than 9") or slimmer would fit fine.

So, if you are looking for a GREAT buy on a QUALITY set of SHARP, CLASSY looking knives, buy these. You will not be disappointed:-)

Outstanding product.
These is an excellent knife set.Best ones that I have ever used.

Excellent Deal
I graduated to this set after using a Henckels Fine Edge set.While this is the standard of the Wusthof line, the Henckels Fine Edge is the low end of Henckels and therefore cannot be compared.However, this set is of excellent quality and performance.The price has gone up since I purchased my set, but I still think this is a good deal.The chef' knife is on the small side, but the block has a few extra slots to expand the collection.My next purchase will probably be a Wusthof Classic Santoku or larger chef's knife. ... Read more

Asin: B00006C7H8
Subjects:  1. Knives    2. (Knife)    3. Knife Sets    4. Knife Blocks    5. Chef Sets    6. Kitchen Knives    7. Cutlery    8. (Wustof)    9. (Wusthoff)    10. (Wustoff)   

Le Creuset 7-Piece Spatula Set with Crock, Blue
by Le Creuset
Average Customer Review:
Kitchen
list price: $59.99 -- our price: $59.99
(price subject to change: see help)
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Editorial Review

Le Creuset's brightly colored, virtually indestructiblesilicone spatulas created a buzz when they were first introduced. Nowthis set combines six blue ones in a complementary stoneware storagecrock. Not only will these spatulas serve every cooking need, butthey'll add a splash of color to any kitchen. Durable, flexible, andstain-resistant, the spatulas endure incredible temperatures--800degrees F and 425 degrees C--without melting or discoloring. Thespatulas: one tapered, slotted spoon spatula (3-1/2 inches long and2-1/2 inches wide at its base); two solid spoon spatulas (3-1/2 inches by2-5/8 inches and 2-7/8 inches by 2-1/8 inches); and three scrapingspatulas of different widths (2 inches, 1-3/8 inches, and 1 inch). Thehandsome blue crock stands 5-7/8 inches high, and its flared mouth is 5inches in diameter, providing plenty of room for tools other than thespatulas. The spatulas' heads slide off their wooden handles to go intoa dishwasher, but hand washing is more convenient. --Fred Brack ... Read more

Features

• Dishwasher-safe heads slide off wooden handles; handwashing more convenient
• Set consists of large, small, and narrow scraping spatulas; large and small spoon spatulas
• Large, slotted-spoon spatula and stoneware storage crock also included
• Virtually indestructible spatulas won't melt or discolor even at 800 degrees F
• Made of durable, stain-resistant, flexible silicone

Reviews (36)

You probably don't need all of these!
I bought this set about three years ago and I simply would not cook without them. I am as enthusiastic as other reviewers who have given this set five stars, except that I only really use two out of the six pieces.

If I had to do it over, I would buy the very attractive pot and three each of the medium sized spoonula and the small spatula. I simply do not use the others. They are gathering dust as we speak.

Now if your cooking is a bit different than mine, you may have different needs, but I cook or bake four or five times a week, and I simply do not use 2/3 of this set. And, it is only the spoonula which gets used in high heat environments.

For room temperatures, I often find more use for a spatula which is a lot stiffer than these silicone plastics.

I recommend you find some way of buying only the pot and six of the medium spoonulas! Even these wear out from small nicks and cuts over time, and you do not want to find yourself without one at hand.

Great Starter Set
I bought this same set at an outlet mall (much better price, but same product).

They are very well built and have stood up to just about anything I can throw at them from heat to various sauces. They have never melted, scorched or stained so far! Even though they have wood handles, there is a protective finish that keeps them from staining. I did place one through the dishwasher (not recommended) and it came out fine too.

They have replaced all of my miscellaneous pieces I have had laying around and now I have an attractive addition to my kitchen as well.

Worth the wait...
I saw this set in the blue on Amazon just before Christmas for the amazing price of $34.99. Knowing how much these normally are I quickly ordered them and was told they were on backorder and would be shipped to me when they were available. For that price, I would wait as long as it took to get them! I finally got them early February and they are worth the wait. I have used them everyday since receiving them and I wonder how I did without them. I wish I'd ordered my mother a set at the same time I ordered my set. ... Read more

Asin: B00005MEEJ
Subjects:  1. (Le Crueset)    2. Cooking Utensils    3. Spatulas    4. Turners    5. (Lecreuset)    6. (Le Cruset)   

Le Creuset Poterie 11-1/2-Inch Oval Dish, Blue
by Le Creuset
Average Customer Review:
Kitchen
list price: $27.99 -- our price: $27.99
(price subject to change: see help)
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Editorial Review

It's easy to prepare recipes ahead of time in this oval baking dish: take it right out of the freezer, put it in a cold oven, then heat as high as 500 degrees F. Or use the dish under the broiler or in the microwave. You can even serve directly from this colorful, pleasing cookware, making a statement with both food and style. The easy-to-clean enameled stoneware resists chipping and staining, and will not absorb odors or flavors. Its generous, sure-grip handles make it easy to carry a hot dish from oven to table. --Schuyler Ingle ... Read more

Features

• Dishwasher-safe
• Perfect in-between size for a small family meal or dinner for two with leftovers
• 11 inches long by 7-1/2 inches wide
• Ovenproof to 500 degrees F
• Enamel glaze on interior and exterior

Reviews (6)

Leftovers
Great presentation pieces for yesterdays leftovers. I freeze main courses (such as stew and goulash) in the dishes. Once frozen, remove from the dishes and freezer wrap. When next you serve, pop the frozen "leftovers" back in the cassolets and reheat in the oven. No one will guess you haven't been chopping, peeling and dicing all day!

Casserole Dish
This casserole dish has some minor inconveniences.It's made of some sort of pottery so it cools down very slowly and it's easy to let something sit for 15 minutes and come back and burn your hand.I also learned through this dish that square casserole dishes are easier to cut brownies out of than round or oval ones.It does however cook things just fine and is not too large for what I need it for.

Makes you look like a pro
One of the best things about using the right tool for the job is that it makes you look like you know what you're doing. The Le Creuset oval dish is like that. Instead of reaching for some two-dollar faux Pyrex dish to cook your mac and cheese in, grab the Le Creuset. That way, you can set it, all crusty and golden, on the dinner table and announce to your family that you're serving them a gratin and they'd darn well better appreciate all your hard work. Who knows? It might provoke you to fiddle with the recipe while you're at it.

On the technical side, this is one good, heavy piece of stoneware, well designed for a long, long life. It's got good solid handles so you're not scrabbling for a grip or constantly dipping your pot holder into the food. It's oven-safe to 500 degrees, microwave safe, freezer safe...probably not totally kid safe so I don't recommend its use as a shield in the neighborhood wars. Anyone who has seen my reviews of other Le Creuset kitchenware will know that I have a real fondness for the cherry red color, but there are some other good choices for the more sedate cook. ... Read more

Asin: B00004SBJR
Subjects:  1. Bakers    2. Casseroles    3. (Caseroles)    4. Baking Dishes    5. Bakeware    6. (Bake Ware)    7. Cookware    8. (Cook Ware)    9. (Lecreuset)    10. (Le Cruset)    11. (Le Crueset)   

Le Creuset bakeware, long known for its eye-catching colors and versatile function, does it again with this 9-inch deep-dish pie pan. The dish bakes a scrumptious pie or casserole, serves it attractively at the table, and then stores the leftovers in the fridge or freezer without damaging the enameled stoneware surface in any way. Like other Le Creuset stoneware, this piece was fired at a scorching 2,156 degrees F, making it chip-, crack-, and stain-resistant. In addition, the nonporous enameled surface resists odors and flavors (and moisture), giving it the sort of lifetime durability that chefs treasure. Use the deep bowl of the dish to cook apple and other full-bodied fruit pies, or for tamale casseroles and other dishes. The dish is oven-safe to 500 degrees F, and its easy-to-clean surface is dishwasher-safe. The dish also carries a limited lifetime warranty. --Rivers Janssen ... Read more

Features

• Oven-safe to 500 degrees F; limited lifetime warranty
• Attractive 9-inch pie pan with blue enameled finish
• Bakes pies in the oven, serves them at the table, and stores them in the freezer
• Stoneware manufacture is chip-, crack-, and stain-resistant
• Nonporous surface doesn't absorb odors or flavors; dishwasher-safe

Asin: B00005QFVJ
Subjects:  1. Pie Pans    2. Pie Dishes    3. Baking    4. (Bake Ware)    5. (Lecreuset)    6. (Le Cruset)    7. (Le Crueset)   

Mastering the Art of French Cooking, Volume One
by Knopf
Average Customer Review:
Hardcover (16 October, 2001)
list price: $40.00 -- our price: $25.20
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Reviews (31)

Magnificent, Incomparable
A book of unique importance in the culinary (& cultural) history of the United States.Before Child, this country was mired in a cuisine that had never really emerged from the depradations of wartime rationing, was being manhandled into the unsavory tinned world of industrialized food (soup in a can, noodles in a box, adulterated, nothing fresh), & had never had much in the way of a national cuisine.Onto this bare plate Child (& her co-authors) placed a sumptuous feast of perfect French food, & with it, an awareness of a better way of eating, a better way of living.

A watershed, a monument.But how does it stand up as a cookbook?In a word, it remains one of the best cookbooks ever written.The recipes are elegant & their products are nearly without exception delicious.The writing is graceful, witty, & informative.The index & glossary are excellent.

This book can teach you to cook.If you can cook, this book can teach you to cook better.If you can't cook, but love to eat, give it to someone who will cook for you, & you will eat better.

Try the Potage Parmentier.The soul of simplicity & gustatory delight.

The best cook book ever written!
When I went to culinary school, the first several months were spent mastering basic cooking techniques. As an avid Julia Child fan, I had already been introduced to all of them via her book. All the techniques of are in this volume, and in the order they should be mastered. As a professional chef, almost every other American born chef I know can trace their interest in cooking to this book.

Most Important Cookbook of the Last 50 Years. Period.
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, `Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.

With Julia Child's celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child's influence with an entire generation of amateur and professional chefs.

It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, `Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a majority of the culinary content and contributed almost all of the grunt work with her editors and publisher to get the book published.

The influence of this book cannot be underestimated. It has been written that the style of recipe writing even influenced James Beard, the leading American culinary authority at the time, to change his style of writing in a major cookbook on which he was working when `...French Cooking' was published. Many major American celebrity experts in culinary matters have cited Child and this book as a major influence. Not the least of these is Martha Stewart and Ina Garten. It is interesting that these first to come to mind are not professional chefs, but caterers and teachers of the household cook. Child was not necessarily teaching `haute cuisine', she was teaching what has been named `la cuisine Bourgeoise' or the cooking of the housewife and, to some extent, the cooking of the bistro and brasserie, not the one or two or three star restaurant.

The table of contents follows a very familiar and very comfortable outline, with major chapters covering Soups, Sauces, Eggs, Entrees and Luncheon Dishes, Fish, Poultry, Meat, Vegetables, Cold Buffet, and Deserts and Cakes. The table of contents does not itemize every recipe, but it does break topics down so that one can come very close to a type of preparation you wish from the table of contents. One of the very attractive schemas used to organize recipes in this book is to take a general topic such as Roast Chicken and give not one, but many different variations on this basic method. Under Roast Chicken, for example, you see Spit-roasted Chicken, Roast Chicken Basted with Cream, Roast Chicken Steeped with Port Wine, Roast Squab Chickens with Chicken Liver Canapes, Casserole-roasted Chicken with Tarragon and Casserole-roasted Chicken with Bacon. Thus, the book is not only a tutorial of techniques, it is also a work of taxonomy, giving one a picture of the whole range of variations possible to a basic technique.

The book goes far beyond being a simple collection of recipes in many other ways without straying from the culinary material. Unlike books combining regional recipes with anecdotal memoirs, this book is all business. Heading the recipes is a wealth of general knowledge on cooking variables such as weights versus cooking time and conditions. Headnotes also include general techniques on, for example, how to truss a chicken (with drawings) and many deep observations on professional technique. The notes on roasting chicken instructing one to attend to all the senses in watching and listening to the cooking meat in order to obtain the very best results. This may have easily come from the pen of Wolfgang Puck or Mario Batali.

The individual recipe writing is detailed in the extreme, and recipes typically run to two to three times as long as you may see in `The Joy of Cooking' or `James Beard's American Cookery'. The recipes are also very `modular'. A single recipe may actually require the cooking of two or three component preparations. This is not an invention of Julia Child. I believe she has captured here an essential characteristic of French culinary tradition. The most common of these advance preparations is a stock. More complicated examples are to make a potato salad, a dish in itself, as a component to a Salade Nicoise. What Child may have originated, at least to the world of American cookbook writing, is the notion of a Master Recipe, where many different dishes are presented as variations on a basic preparation. This notion has been used and misused for decades.

This book has become so important in its field that it seems almost irreverent to question the quality of the recipes. I can only say that I have prepared several dishes from these pages, and have always produced a tasty dish and learned something new with each experience. While there are other excellent introductions to French Cooking such as Madeline Kamman's `The New Making of a Chef', one simply cannot go wrong by using this book as ones entree into cooking in general and French cooking in particular.

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

As large as the book is, the material presented to Knopf in 1961 was actually much larger and the second volume of the book is largely material created for the original writing. To get a reasonably complete picture of French Cookery, do get both volumes at the same time.

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food. ... Read more

Isbn: 0375413405
Sales Rank: 9500
Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. French Cookery    5. French cooking    6. Regional & Ethnic - French    7. Cooking / French   

Classic Indian Cooking
by Morrow Cookbooks
Average Customer Review:
Hardcover (01 October, 1980)
list price: $26.95 -- our price: $16.98
(price subject to change: see help)
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Reviews (45)

A MUST-OWN CLASSIC FOR ALL INDIAN FOOD LOVERS
I bought 'Classic Indian Cooking' and the companion 'Classic Indian Vegetarian and Grain Cooking'based on a review my wife read at RecipeDelights.com. My wife is a North Indian and I love India food therefore we cook Indian on a regular basis for us and our three small children. We love this book - the background information, explanations and recipes. I cannot remember how many recipes we have already cooked from this book which have since become part of our daily meal. We love the spinach lamb, pea pilaf, chicken tikka, vindaloo, mulugatawni soup, roast lamb with mint, Cornish hens with apricots and biriyanis and pilafs. Ms Sahni is a natural teacher and a gifted writer. Her ability to convey the cooking and baking techniques and build flavors through spices is amazing. We follow Sahni's detailed instructions and bake with confidence really good 'authentic' chapatis, pooris and cook all varieties of Indian food. Just thinking about it gets me salivating. This book is absolutely indispensable if you are interested in learning Indian cooking that produce delicious results every time. RecipeDelights.com thank you for bringing so much pleasure into our lives.

If you must buy just one Indian cookbook, I strongly suggest getting 'Classic Indian Cooking'.

Clearly overrated
I bought this book after reading its review, they were all so wonderful. I love Indian food. I love to cook and I have been in India several times. I got this book hoping it would give me an easily available reference, but I have had the book for over a year now and I have not made a single dish from it.It's not attractive, there are no color pictures and lack structure of any sort; However, other books such as "Indian, deliciously authentic dishes" by Shehzad Husain & Rafi Fernandez and Madhur Jaffrey's books give a far deeper view of Indian cooking. This book is very basic and I'd say that on average the level of difficulty for most recipes is not worth the effort.I would never recommend this book!

On my list of the Best Cookbooks of All Time
I am a cookbook collector, and although I have over 500 cookbooks, my ideal is to find the one perfect book in each genre or ethnicity. In my experience, many of the best cookbooks of all time were written by cooking teachers who not only have a superb palate and unfaltering quest for the authentic, but also who have spent a lifetime perfecting the communication of a technique or recipe to students.This book is "it" in Indian cooking.

Julie Sahni may not cover every region of India in this book, but what she includes is mind-blowingly delicious, with precise, clear instructions, like "put the spices in little piles by the stove."

Her book is authentic, it is clear, it is accurate, and if you open it to any page and make the recipe as written, you will be delighted with the result. ... Read more

Isbn: 0688037216
Sales Rank: 57425
Subjects:  1. Cookery, Indic    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Indic    5. Specific Ingredients - Herbs, Spices, Condiments    6. Cooking / Indic   

Joy of Cooking
by Scribner
Average Customer Review:
Hardcover (01 May, 1985)
list price: $30.00 -- our price: $18.90
(price subject to change: see help)
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Editorial Review

Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. ... Read more

Reviews (99)

fundamental
If I could have only one cookbook, this would it. I use it for everything from traditional fare such as devilled eggs or chocolate chip cookies, to more complicated recipes such as fancy desserts and entres. Everything in the book is presented in a clear, straightforward manner. Everything I've made from the book has turned out well, including several foods that I'd never made before. It's all here: trussing a turkey, how long to bake a chicken based on its weight, how to make a lattice-top crust on a pie, how to whip egg whites, how to make cake icing from scratch... you name it. Maybe the most amazing thing about THE JOY OF COOKING is that it manages to be inviting and unintimidating while at the same time being nearly encyclopedic in its scope.

Cookingbefore "cholesterol-consciousness"
After 2 decades of travel and little home cooking, I retrieved on-line the '53 Joy, and to be sure I never wind up "joyless" again, I've scanned all my favorites into my laptop!

My roommate had the '75, but 2 favorite recipes--for easy pie crust using oil, and for Speculatius (Dutch, please, not Danish cookies) had been changed.I prefer the old...

The '53 pie crust used 1/2 C oil, not 2/3 as in '75; 1/4 C milk, not 3 T, and 1 1/2 tsp salt, not 1 1/4.It rolls out well and if done quickly can be flaky.The changes in '75 didn't work for me--too gooey.

Speculatius--I first had them homemade in Amsterdam, and yes, they can be found in Denmark--imported from Holland.So, I hope some editor will correct the nationality to Dutch.

'75 omits 2 tsp. sour cream, baking soda, the option of 1/16 tsp. cardamom and 1/2 C nuts.It also bakes the cookies at 350 for 10 min. instead of '53's 375 for 12 min. I found the '75 version a big disappointment.

The '53 edition is a testament to a nation that had been released from WW II rationing.It captures a way of life--desserts, sauces, etc. The on-line bookseller I got mine from called it the "genuine pre-heart attack" edition.Yes, this is cooking without concern for cholesterol if you're up for it.

Well worth the investment.I paid $6 plus postage; someone else related paying $43 plus postage--and thought it was worth it!

A Family Heirloom
I stole my mother's early 60's edition (or was it 50's?) and then bought a newer copy for my son.He has requested that he gets mine when I pass on.I have dragged this book around for over twenty years and several states. It is a great reference tool - substitutions, freezing veggies from the garden, cuts of meat, ect.

My two favorite recipes: egg nog and pancakes. ... Read more

Isbn: 0026045702
Subjects:  1. Cookery, American    2. Cooking    3. Cooking / Wine    4. General    5. Reference    6. Cooking / General