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Now You're Really Cooking!

By: Peter KaminskyWed Dec 19, 2007 at 12:06 AM
Take eight people who love to cook, mix with one master chef, and season with the chef's take-aways. What do you get? The inner secret of preparing an unforgettable four-course dinner.

Sidebar: Cutting Edge

What a guitar or a saxophone is to a musician, a knife is to a chef. Without it, nothing happens. Choosing a knife is a personal decision, but you're likely to find the right fit at J.B. Prince Co., the cooking-equipment supplier to many of the country's top chefs. The company's most popular all-purpose blade is the 10-inch stainless-steel Wusthof knife ($80.50), commonly known as the "chef's knife." I've had the same Wusthof for nearly 15 years, and I've put more mileage on it than I have on my car. The knife holds an edge, it is well balanced, and, most important, it feels good in my hand.

A lighter, more modern-looking instrument is the Japanese Global Chef's Knife ($57.30). Its contoured metal handle is both beautiful and functional, and its thin-but-durable eight-inch blade takes an edge fairly easily. While you're buying a knife, be sure to get a sharpening steel and learn how to use it. Even the best knives are of little use if they aren't sharp. Use a steel before you chop, and you'll cut your food more easily -- and your fingers less frequently.

Coordinates: J.B. Prince Co., 36 East 31st Street, New York, NY 10016, 800-473-0577

Sidebar: Uncork This Book

You'll certainly enjoy the fruits of your culinary labor more if you choose the right wine for your meal. My favorite beginner's guide to good, moderately priced wines is Daniel Johnnes's "Top 200 Wines: An Expert's Guide to Maximum Enjoyment for Your Dollar."

Johnnes is wine director at Restaurant Montrachet, in New York City, which the Wine Spectator consistently places at or near the top of its restaurant wine-list ranking. In a field known for its florid descriptions, Johnnes speaks unambiguously. His explanations are clear, and his recommendations work. I know: I've sipped my way through most of them. Novices should note his "Hot Shots" list of wine producers to look for. "Don't buy on the basis of appellation or vintage," cautions Johnnes. "[Buy] on the standing of the winemaker. A good winemaker will make good wines year after year."

Coordinates: $14.95. Penguin Putnam Inc., www.penguinputnam.com

From Issue 26 | June 1999

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