MARIMEKKO UNIKKO TEAPOT
It’s teatime with Marimekko’s Unikko Teapot. High-quality ceramic stoneware keeps liquids hot, while the removable strainer allows you to steep loose tea correctly. The smooth wooden handle keeps the heat at bay to allow for easy handling of hot tea and the beauty of this pot make teatime a treat!
MARIMEKKO, is a Finnish design company renowned for its bold patterns and organic designs. MAIJA ISOLA is one of Marimekko’s top designers, Finnish native Maija Isola created the Unikko (or poppy) design in 1964, just prior to the Flower Power emergence of the 1970′s. A true trendsetter, Isola’s Unikko print merged colorful two-dimensional art and large scale images to create this bold and quirky graphic print, which became an instant success.
Marimekko Unikko Teapot
Price: $79.00
RUSTIC FRUIT DESSERTS: CRUMBLES, BUCKLES, COBBLERS, PANDOWDIES, AND MORE
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival.
In Rustic Fruit Desserts, each season’s bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award—winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies.
Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites.
Product Details
* Hardcover: 176 pages
* Publisher: Ten Speed Press; First edition. edition (April 28, 2009)
* Language: English
* ISBN-10: 1580089763
About the Author…
CORY SCHREIBLER is the founder of Wildwood restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest.
JULIE RICHARDSON is a classically trained baker and graduate of the Culinary Institute of America. Julie is the co-owner of a lively small-batch bakery, Baker & Spice, in Portland, Oregon. She lives in Multnomah Village with her husband Matt and a very big dog, Trygve.
Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
List Price: $22.00
Price: $14.96
You Save: $7.04 (32%)
LODGE LOGIC PRE-SEASONED MINIATURE SKILLET
Good cooks know that cast iron cooks best. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with cast iron without having to season it. 6-1/2″ diameter, 1-1/4″ deep, skillet is a kitchen most essential item.
Lodge Logic Pre-Seasoned Skillet
List Price: $9.99
Price: $9.19
You Save: $0.80 (8%)
THE CAST-IRON SKILLET COOKBOOK
The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Two cutting-edge gourmets revamp delicious, old-fashioned cooking using irresistible, modern recipes, and gathering farm-fresh produce and ingredients. The authors show cooks how to make delicious food in this versatile skillet. A book appealing to foodies on the look out for the latest trends – as well as those ‘off-the-grid’ types who have known of the versatility of a cast iron skillet for a long, long time. Includes history of the technique, seasoning of the pan as well over 90 recipes ranging from the savory (Dungeness Crab Cakes with Tarragon Aioli, Grilled Prosciutto-Wrapped Radicchio with Balsamic Vinegar and Olive Oil) to the sweet – Dutch Baby, Warm Pear Giner Upside Down Cake.
About the Author…
SHARON KRAMIS was a student and protege of James Beard and has been the food consultant for Anthony’s Restaurants in the Pacific Northwest for 25 years. JULIE KRAMIS HEARNE has been a chef at the famed Herbfarm restaurant and has studied at the Culinary Istitute of America.
Product Details
* Paperback: 192 pages
* Publisher: Sasquatch Books (October 4, 2004)
* Language: English
* ISBN-10: 1570614253
The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen
List Price: $16.95
Price: $9.97
You Save: $6.98 (41%)
THE EVERYTHING CAST-IRON COOKBOOK
Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you’ll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300 mouth-watering recipes, such as, Quinoa and Beef-Stuffed Acorn Squash, Seared and Roasted Pork Belly, Smoked Turkey Chili, Roasted Tomatillo and Green Chili Sauce, Icelandic Sugar-Glazed Potatoes, Shrimp and Avocado Pasta with a Tequila Tomato Sauce, Fresh Fig Muffins, Upside-Down Apple Pie. From fried chicken as scrumptious as Grandma’s to spicy exotic Palak Paneer, these recipes will satisfy all year long. And this cookbook guides you though purchasing, seasoning, and cleaning your cast-iron pans. Cooking with cast iron proves what once was old is new again!
About the Author
CINNAMON COOPER began cooking for her family of five at the age of fifteen, and uses cast-iron skillets on an almost-daily basis. She has worked at Williams-Sonoma, and was recently quoted in the Chicago Sun-Times about the benefits of cast-iron cooking. In 2003 she began writing a weekly cooking column titled “One Good Meal” for Gapers Block, a Chicago-centered news and events web magazine, where she encourages cooks to experiment with ingredients.
Product Details
* Paperback: 304 pages
* Publisher: Adams Media (June 18, 2010)
* Language: English
* ISBN-10: 1440502250
<The Everything Cast-Iron Cookbook (Everything Series)
List Price: $15.95
Price: $9.90
You Save: $6.05 (38%)
LODGE LOGIC PRE-SEASONED COMBO COOKER
Get two pieces of cookware in one package with this cast iron Combo Cooker from the Lodge Logic line. It features a 3-quart base that can act as a deep skillet or shallow Dutch oven and a shallow 10-1/4-inch skillet/griddle that also acts as a lid to the 3-quart base. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge’s Logic line of cookware comes factory pre-seasoned with the company’s vegetable oil formula, and is ready to use right out of the box.
Lodge Logic Pre-Seasoned Combo Cooker
List Price: $41.99
Price: $34.99
You Save: $7.00 (17%)
LODGE TABLEWARE ROUND MINI-SERVER
This round mini server will enhance any cookware offering. Lodge tableware is versatile, perfect for hot or cold appetizers, desserts, sauces or specialty entrees. Always in season, this mini round server will create positive responses in your home as well as over an open campfire. Seasoned ready to use. 6-3/8″ diameter, 1-1/16″ deep.
Lodge Round Mini Server
List Price: $14.99
Price: $13.99
You Save: $1.00 (7%)
BAKED EXPLORATIONS: CLASSIC AMERICAN DESSERTS REINVENTED
Matt Lewis and Renato Poliafito’s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.
Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.
About the Author…
MATT LEWIS and RENATO POLIAFITO left their day jobs in advertising five years ago to open their bakery, Baked, in Brooklyn, NY, to immediate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha Stewart. Their first book, Baked, was an IACP award nominee. Lewis and Poliafito live in New York City.
Product Details
* Hardcover: 208 pages
* Publisher: Stewart, Tabori & Chang (October 1, 2010)
* Language: English
* ISBN-10: 9781584798507
Baked Explorations: Classic American Desserts Reinvented
List Price: $29.95
Price: $17.61 & this item ships for FREE with Super Saver Shipping.
You Save: $12.34 (41%)
NORDIC BAKERY COOKBOOK
Scandinavian baking is fast becoming popular due to its wholesome, comforting style and its emphasis on fresh, seasonal produce and healthier ingredients, such as rye flour, oats and barley. In the Nordic Bakery Cookbook, Miisa Mink and Marianna Wahlsten allow you to create the irresistible smell of freshly baked bread and pastries in your own home. The book starts with Breads, including Rye Bread and Quick Crispbreads. Savory pastries offer both light and hearty options, such as Egg-rice Parcels. For an authentic entrée, you can’t go wrong with a Smoked Fish Quiche. Take a moment to sit down with friends and enjoy a slice of cake—try Oat Cake with Raspberries and Blueberries. Sweet buns like Cinnamon Buns are what the bakery are best known for—doughy, not too sweet but perfectly spiced. Whatever the season, desserts and cookies are guaranteed to please.
About the Author…
Finnish-born JALI WAHLSTEN opened the Nordic Bakery in 2007. This cookbook has been created by Jali’s wife MARIANNA WAHLSTEN and MIISA MINK. Marianna is a photographer and journalist specializing in architecture, interiors, and travel. Miisa comes from a family of passionate bakers and left the corporate life to become a partner in the Nordic Bakery.
Product Details
* Hardcover: 143 pages
* Publisher: Ryland Peters & Small (April 30, 2011)
* Language: English
* ISBN-10: 9781849750967
List Price: $24.95
www.rylandpeters.com
THE CRAFT OF BAKING
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.
Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on “varying your craft” to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for “combining your craft”–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.
Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.
About the Author…
KAREN DeMASCO was the pastry chef overseeing the desserts at Craft, Craftbar, and ’wichcraft from their opening in 2001 until 2008. The winner of the 2005 James Beard Award for Best Pastry Chef, DeMasco has worked in many of America’s most illustrious pastry kitchens, including Chanterelle and Gramercy Tavern of New York City and Fore Street restaurant of Portland, Maine. She is the pastry chef of Robert De Niro’s restaurant Locanda Verde in New York City.
Product Details
* Hardcover: 256 pages
* Publisher: Clarkson Potter (October 27, 2009)
* Language: English
* ISBN-10: 0307408108
The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
List Price: $35.00
Price: $23.10 & this item ships for FREE with Super Saver Shipping.
You Save: $11.90 (34%)
