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Awesome look, and bamboo is a an amazing material. It is harder than maple, it's part of the grass family and doesn't need the same kind of care that most wood boards need. (via DancingSpoon.com)

Updated Sep 12, 2007

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Dancing Spoon Cuisinart 12 Speed Stand Mixer

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It's like the Ferrari of kitchen mixers! 12 speeds! And I quote: "Your new extra-large Cuisinart 7-qt. Stand Mixer has the power, capacity and precision to handle any job..." (via DancingSpoon.com)

Updated Sep 11, 2007

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5-Piece Utility Paring Knife Set

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2 people recommended this item

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This cool hardwood block stores four "every-kitchen-should-have-knives" made of high-quality German stainless steel with comfortable, plastic handles. They include 5" serrated with red handle, 3.5" paring with green handle, 3" vegetable with yellow handle and 2.25" peeler with blue handle. (via DancingSpoon.com)

Updated Sep 11, 2007

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Dancing Spoon: Agave Nectar

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Agave nectar is a sweetener from the cactus plant it is grown in Jalisco, Tequila, Guadalajara, and Cuquio, Mexico. It is available at health food stores. As a sweetener, Agave nectar, also known as Agave syrup, is notable in that it has a low glycemic index and low glycemic load. Apparently lower than most if not all other natural sweeteners on the market. It is thinner in texture and sweeter than honey. (via DancingSpoon.com)

Updated Aug 24, 2007

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Dancing Spoon: Using Cedar Planks for Grilling

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Oh, grilled salmon on cedar planks! Yes! (via DancingSpoon.com)

Updated Aug 21, 2007

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Got Bag? Tote Bag

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According to the Worldwatch Institute, Americans throw away around 100 billion polyethylene plastic bags every year. And more than 98.4% of them end up in landfills.

It’s an enormous problem. And it has such a simple solution. bring your own bag. (via DancingSpoon.com)

Updated Jul 19, 2007

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Dancing Spoon: The Palm Peeler

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A better mousetrap? We think so. We've got a drawer full of vegetable peelers, and frankly, they all leave something to be desired. Meet your newest kitchen gadget: the Palm Peeler.

It's a peeler that slips over your middle finger with the peel blades beneath. That means that the peeler is an extension of your palm, hence the name. And that gives you great control over the peeler.

Peeling slices of ginger is alway tricky. Last night I took a two inch slice of ginger and within moments, using the Palm Peeler, I had a perfectly naked slice ready to be minced. ( I was making a marinade for grilled chicken: minced ginger and garlic, some mirin (rice cooking wine), soy sauce, balsamic vinegar, a touch of molasses and Tabasco.)

The Palm Peeler is an inexpensive and very cool kitchen tool. It comes in three colors: avocado (shown), cherry, and stainless. Try it and it will become your peeler of choice! (via Dancing Spoon)

Updated Jul 10, 2007

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Dancing Spoon: Chocolate & Zucchini, the Book

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Dusoulier takes us along with her as she shares her love and joy of cooking, shopping, entertaining, and the pleasures of food discoveries. She lives and cooks in Paris, but her Philosophie de Cuisine can be practiced by all of us, no matter where we live.

In dining as in all areas of life, I am very much in favor of spontaneity, improvisation, and drop-of-a-hat decisions. Few things please me more than to talk to a friend in the middle of the afternoon and casually ask, "Well, why don't you come to dinner tonight?"

Thus begins the section she calls Impromptu, and her drop-of-a-hat recipes such as Zucchini Carpaccio with Raspberry Vinegar and Asparagus and Sea Bass Paillotes.

Chocolate & Zucchini has over 75 intriguing recipes. But what really makes this book is Dusoulier's style: if only you could bump into her on an afternoon and hear her ask, "Well, why don't you come to dinner tonight?" (via DancingSpoon.com)

Updated Jul 2, 2007

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Dancing Spoon: Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence

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More than a cookbook for "Divine Indulgence," Katherine Alford (former executive sous-chef at the Quilted Giraffe, a four-star restaurant in NYC) gives us the history, the how, and the where, of acquiring, preparing, and serving these ultimate indulgences.

Use this book for inspiration for that really special evening. (via DancingSpoon.com)

Updated May 24, 2007

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Dancing Spoon: Heat

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Heat is Buford’s odyssey from chaotic home cook (“more confident than competent”) to culinary spiritualist. His book chronicles Mario Batali’s rise to fame (Batali’s Italy becomes part of Buford’s quest), the inner-workings of the restaurant world, and Buford’s culinary journey to Italy culminating in his “theory of smallness.” The journey begins through a birthday dinner party Buford hosted for a friend. Among the guests was Batali (“the most recognized chef in a city with more chefs than any other city in the world ”), who promptly took over the kitchen.

From that meeting with Mario, Buford discovered “he wanted the know-how of people who ran restaurants.” To do that he needed to become a kitchen slave and Mario admitted him to restaurant world as a kitchen slave in Mario’s New York restaurant, Babbo. (via J. Michael Wheeler)

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DancingSpoon.com: Our Readers Recommend - a list by Spooner1

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