Pastry Tools Utensils Cookware Equipment Catalog What's New |
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| Molds for Valentine's Day
High-resolution molds made from silicone, polycarbonate or stainless steel materials to produce heart-shaped products for this special day. | | Shop All Chocolate/Pastry Molds |
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| so good.. Magazine
Issue #23
Gabriele Riva enlightens us with her sustainable and local pastry from Tokyo, highlighted by her delicate manual finishes. Because manual is the new trend, this issue offers demonstrations by other great contributors, such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. so good.. takes you on a trip with 23 stops around the world, which includes the rise of the "pâtissier" in India, innovative new dishes from the Netherlands and the connection of creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places. Semi-Hardcover, 304 pages. | $32.00 | |
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| Toothache Magazine
Issue #6
This issue includes recipe and conversations from award-winning chefs in New York, Los Angeles and San Francisco.
The chefs in this issue:
Mei Lin - Nightshade, Los Angeles
George Mendes - Aldea, New York
Laurent Gras - Saison, San Francisco
Alex Stupak - Empellon, New York
Lincoln Carson - Bon Temps, Los Angeles
Sam Mason - Oddfellows, New York
Isabel Coss - Cosme, New York
Mark Welker - Eleven Madison Park, New York
Alexander r. Terrazas
And a feature on restaurant breads by Toothache Creator, Nick Muncy
Paperback, 128 pages. | $20.00 | |
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| Apicius Magazine
Issue #33
Twice a year this Spanish-English bilingual magazine, billing itself as the “Journal of Haute Cuisine,” pays tribute to some of the world’s greatest chefs with profiles and photos of their plated food. Terrific food photography brings us in to the dining rooms of restaurants that, in many cases, are not represented in current books.
In this issue there are extensive features on two Spanish chefs: Nacho Manzano of Casa Marcial in the Asturias region; and Rafa Zafra of Estimar in Madrid. In addition, there is a rather spectacular tribute to a variety fresh green peas known as the teardrop, with recipes from chefs such as Pepe Solla, Eneko Atxa, Jordi Roca, Joean Alija, Ricard Camarena, Begoña Rodrigo, and Paco Morales.
In Spanish and English. Paperback. 223 pages. Color photographs throughout. | $53.00 | |
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| Art Culinaire Magazine
Issue #132
Quarterly since 1986. Founded by a professional chef for professional chefs. For 32 years we’ve honored and preserved the contributions of the best chefs in the world inside our glossy hardbound magazine.
Each issue pays homage to the professional chef and their craft as we go on-location to photograph their dishes, collect their meticulous recipes, and hear their stories. The result is Art Culinaire, a keepsake and reference point that inspires chefs throughout their careers. Hardcover, 98 pages. | $20.00 | |
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| Gray Kunz Spoon - Special Edition - Damascus Pattern
Many culinary tasks, such as mixing, require something larger than the standard sauce spoon. However, a typical kitchen spoon is too large for finesse jobs like saucing. Enter Chef Gray Kunz, nominated “Best American Chef” by the James Beard Foundation, and awarded four stars from the
New York Times.
Twenty-three years ago, during his reign as head chef at the legendary Lespinasse restaurant in New York City, he designed the now-iconic version that bears his name. Fast forward to the present day; the Gray Kunz spoon has absolutely become de rigueur in the kitchens of high-end restaurants all over the world. | $34.90 | |
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| Gray Kunz Spoons
Chef Gray Kunz is known for his exacting standards, attention to detail, and demanding excellence from his staff. The kitchens he commands go beyond the norm and codify things that most would take for granted. From this passion for his craft the Gray Kunz spoons were born.
Spoons are a tool in every chef’s arsenal. They allow cooks to perform a range of tasks from mixing, to plating, to portioning and of course, tasting. There is one spoon that has more loyal users than any other: The Gray Kunz Spoon. | From $6.40 | |
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| JB Prince Tweezers
The gold standard in plating tweezers. JB Prince has sourced high quality tweezers made to exacting standards. Their soft feedback is ideal for manipulating delicate ingredients and garnishing plates with precision. With finishes with distinctive colors to brushed stainless steel (which limits fingerprints - keeping the look clean and professional). | From $7.20 | | |
| Joyce Chen "Unlimited" Scissors
Chrome/molybdenum/stainless-steel blades are sharp and precise
Torque engineering allows scissor to cut through chicken bones with ease
Comfortable, flexible handles designed for left- or right-hand use
Patented design and excellent for kitchen, crafts, gardening, and more; dishwasher-safe | $24.70 | |
| | | Pastry Tools Utensils Cookware Equipment Catalog What's New | | JB Prince, 79 Express St., Suite D. Plainview, NY 11803
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36 East 31st Street, 6 Floor, NY NY 10016
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