At 10:19 a.m. EST today a memo from Condé Nast's CEO announced that Gourmet magazine will cease monthly publication. Even though it'll become an online, TV and book publishing brand, it's just not the same.
Tragic.
In November, 2006 Mark Bittman's "The Minimalist" in the New York Times introduced the "No-Knead Bread" recipe by Jim Lahey, who is the baker and owner of the Sullivan Street Bakery in New York City, and ever since, countless households worldwide have made loaves of delicious bread—so, so effortless and simple to make! —based on the recipe. Now Lahey shares his inventive, and practically foolproof, recipes for classic breads all in this must-have book.
224 pages.
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6.5"l.
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This stainless steel utensil designed by the design duo Transformer for Sagaform combines 3—!!!—tools in one. The handle allows you to measure spaghetti portions per person, the prongs dish out long pastas, and the side is one handy parmesan grater.
10.25"l.
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Edited by pop-artist Richard Hamilton and Vicente Todolí, Director of the Tate Modern London, "Food For Thought, Thought For Food" explores the relationship between the cuisine of Ferran Adrià's elBulli and the world of art, from the starting point of Adrià's participation in documenta 12 and the debates this ignited on gastronomic creativity and artistic creation.
The book examines the essence of elBulli's creativity and compiles debates, texts and round tables between artists, chefs, critics, gallerists and curators, representing the most potent personalities of the art and gastronomic worlds including: Adrian Searle, Heston Blumenthal, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Höller, Massimiliano Gioni, Massimo de Carlo, Jerry Saltz, Bill Buford, Davide Paolini and Bice Curiger.
350 pages.
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Made from waterproof melamine and wood materials, this graphic dish drainer is by far one of the most stylish kitchen countertop designs. Designed by Ernest Perera and produced by Delica; winner of the Découvertes ELLE DECO contest in the 2008 Maison&Objet.
17.3"w x 21.6"l folded.
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Bake a special, heart-shaped treat in this Le Creuset stoneware for any occasion. It is "virtually non-porous and fired at high temperatures, giving it unmatched strength and durability with resistance to chips, cracks and stains. Enameled surface makes it easy to clean and scratch-resistant. Won't absorb odors or flavors, and resists moisture absorption. Moves from refrigerator or freezer to oven to table for beautiful presentation. Covered baker features an extended rim for easy handling. Dishwasher safe."
Holds 2.75qt.
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Michael Pollan's "In Defense of Food: An Eater's Manifesto" will be available in paperback soon! One of the most invaluable books on healthy eating, it should be in every household's kitchen. Really.
An interview with Pollan from Morning Edition on NPR can be found here.
256 pages.
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The Bistro Toaster by Bodum is designed to toast to perfection. The variable browning button lets you set the toaster to your preferred browning, delivering perfectly toasted bread, which will make you want to sing to this recording-microphone-look-alike toaster. It includes a handy defrost feature and comes with a rack to keep bread, bagels, muffins, and croissants warm. The toasting slots have adjustable widths allowing the toaster to keep the toast in place. The toaster also features a slide out crumb tray for easy cleanup and a cord retainer to adjust or store the cable away. Honorable Mention of the 2008 RedDot Design Award.
11"w x 9.75"h x 8.5"d.
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Bob's Red Mill caraway seeds are fresh and great for making many kinds of rye bread. Sold in a case of eight packages (64 total ounces/4 pounds).
Each package: 8oz.
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