Brand: Ateco
Material: Stainless Steel
Length: 150mm
Height: 115mm
Weight: 168g
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Brand: Kanatoko 鍛冶工房 金床
Made In: Fukuyama, Hiroshima -Japan
Craftsperson: Kazuyoshi Akita 秋田 和良
Materials: Iron
Outer Diameter: 300mm
Inner Diameter: 235mm
Thickness: 2.3mm
Height: 41mm
Handle Length: 260mm
Pan Weight: 1907g
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Larousse Gastronomique
The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Author: Librairie Larousse
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
Hardcover | Clarkson Potter | 1216 pages
Brand: Naniwa ナニワ研磨工業
Product Type: Flattening Stone
Grit: #220
Size: 170×55×30mm
Weight: 440g
Brand: Hitohira ひとひら (一片)
Made in: Sanjo-Niigata/Japan
Line: TD
Profile: Gyuto
Edge Length: 166mm
Blade Height: 33mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon Steel
Construction: Awase
Cladding: Soft Stainless Clad
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Total Length: 308mm
Spine Length: 184mm
Thickness of Spine at Handle: 3.7mm
Thickness ½ way: 3mm
Thickness ~1cm from Tip: 1mm
Handle Length: 125mm
Weight: 125g
Saya/Guard: Purchase separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Care Advisement: Carbon with Stainless Cladding
This blade has a stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as softer woods and plastics.
Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: KH
Profile: Gyuto
Edge Length: 210mm
Blade Height: 46mm
Edge Steel: Unclassified (Stainless Steel)
Steel Type: Stainless
Hardness: 60±1HRC
Construction: Mono-steel
Cladding: N/A
Finish: Migaki
Bevel: Double
Bevel Symmetry: 30/70
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Olive Wood
Ferrule/Bolster Material: Ebony Wood
Spine Length: 225mm
Thickness of Spine at Handle: 2.3mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: .8mm
Handle Length: 140mm
Total Length: 363mm
Weight: 135g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Care Advisement: Stainless
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as softer woods and plastic.
Total Length: 235mm
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g