A hefty weight and a narrow head design make this an extremely efficient fish scaler. We've used it on smallish porgies, bigger black sea bass and fluke, and just about everything in between. It's a significant improvement over the clamshell we used to use, and something about its design reduces the spray of scales.
Ruhlman and Polcyn do a great job of demystifying one of the more abstruse cooking arts, and, while charcuterie may seem daunting, it can be gratifyingly easy. Start simple, with the pancetta, confit, rillettes, and duck prosciutto, and you'll find yourself with a mold-inoculated curing chamber in no time.
Insightful (and very well-written) memoir by the elder statesman of food and cooking in the United States. From his early memories of picking salad for his mother to his recollection of eating raw clams on a Connecticut pier, the book shows how food is not just a passion or a career; food, for Jacques Pépin, is life.
The Complete Nose to Tail combines Fergus Henderson's seminal The Whole Beast: Nose to Tail Eating with its sequel, Beyond Nose to Tail. Don't let the name mislead you: It does shine a light on offal, but its primary focus is Henderson's unfussy, straightforward cooking, the most famous example of which is his signature dish of roasted bone marrow and parsley salad. While that dish may have spawned a thousand imitators, both here and across the Atlantic, cooks the world over would do well to crib from some of the other recipes in the book. The recipe for duck legs with carrots alone makes it worth the price, and "trotter gear"—chicken stock fortified with wobbly bits of pigs' feet—is a pantry staple that everyone needs in their life.
Functional, but with an elegant twist: The width of the forks and spoons is just slightly smaller than that of your standard set, and they feel slightly longer in the hand. This set is a good and long-lasting upgrade to those starter Ikea sets.
This knife is perfect for those who want to experiment with specialty Japanese blades without shelling out too much cash, or for those with aspirations of understanding how to make yakitori at home. Unlike a true honesuki, or Japanese poultry knife, this blade has a double-beveled assymetrical blade, so it is a little more multipurpose—it can be used for boning out poultry and other meats, and it can even be used for slicing and chopping in a pinch—and it is easier to maintain for novice knife sharpeners than a single-beveled blade. But it really shines at boning out chickens, and if you're used to using a flexibe western boning knife, it is nothing short of miraculous to experience the ease with which this knife's tip can maneuver around a bird's bones; it sometimes feels as if the knife is willing the bones to rise up out of the meat.
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is the perfect gift for anyone who loves cheese. Written by the husband-and-wife duo of Bronwen and Francis Percival, it offers a fascinating look into how industrialization has transformed cheese production, and some insight into positive aspects of the cheesemaking process that may have gotten lost along the way. If you haven't already, do take a look at our interview with the Percivals to get an idea of what the book contains.