The ever popular Tool Bundle. It features our most popular kitchen items. Photo by Donna Turner Ruhlman.

  Finishing up an interview with Jean-Georges Vongerichten at his restaurant day before Thanksgiving, I asked if his long-time right hand man Greg Brianin and his ace executive chef Mark Lapico were around. I wanted to give them one of my offset spoons (middle of the top three, and my favorite all time spoon). I showed Jean-Georges and he said, “This is yours?” Yes. “I love it!” And then “Can I have one?” Bien sur. When we found Mark, buried in Thanksgiving prep, I gave a spoon to him he said, “You have your own spoon? Oh my god. Every time I would go on the meat station, I would take their Kunz spoon and bend it. they would say, ‘Why are you fucking up my tools.’ I’d say, ‘I’m telling you, it’s going to Read On »

Share

  Short version: I ask you, cherished reader, what book would you like me to write next? Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments. My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio: I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, “low and slow,” development Read On »

Share