Holiday Wish List

J Sous Vide Supreme

I want the Sous Vide Supreme so I can finally experiment by myself with sous vide cookery. I work with sous vide cookery at Uproot by I do not have freedom to do what I want with it there. At Uproot I am told exactly what to do and I have no say in the conceptualization of the dishes. I have Thomas Keller’s book, Under Pressure: Cooking Sous Vide, which will teach me techniques and then with those techniques I will be able to experiment with flavors combinations and textures. Hopefully I get the Sous Vide Supreme.

J Vacuum Sealer

I need the Vacuum Sealer not only to be able to use the Sous Vide Supreme, but also to compress fruits or vegetables, or quick pickling. And do not forget that food storage will be easier and last longer due to no oxygen getting to the food.

J ISI Cream Whipper and ISI Soda Siphon + Chargers

These two tools are great pieces of kitchen equipment. The soda siphon would let me carbonate any beverage into soda and the cream whipper will turn pretty much any liquid into a foam.

J The Smoking Gun by Poly Science

With this awesome device I would be able to cold smoke food. For example, I would be able to smoke scallops and then sear. The finished product would not be overcooked and it would have a nice smoky flavor.

J Kitchen Aid Stand Mixer

I need a Stand Mixer. With it I could easily make cookies, bread, fresh pastas, whipped cream, and any dough. It would be a life saver and I would be able to have a lot of fun cooking with it.

J 8 pocket Cordura Knife Roll

When I go to Uproot I carry my knifes, knife sharpener, and peeler in a shoebox. It is embarrassing and kind of dangerous to do this, so I definitely need a Knife holder.                            
J  Food Mill
For the perfect texture in purees it is necessary to use a food mill.
J  Chinois and Tamis 
To ensure clarity in sauces it is necessary to strain them. These tools are the perfect strainers and will also smooth out purees.

J Microplane Grater

Recently my microplane grater disappeared. A microplane makes life so much easier. Fresh Lemon zest or minced garlic is easily produced with one.

J Noma: Time and Place in Nordic Cuisine

Rene Redzepi is a genius and his restaurant Noma is the best in the world so I want to learn about his style of cooking.  

J Ferran: The Inside Story of El Bulli and the Man who Reinvented Food

I got the book A Day at El Bulli and to be honest did not enjoy it. However Ferran changed the world of food so I want to learn about him.

J Charcuterie by Brian Polycn  

I read about Brian Polycn in one of Michael Ruhlman’s books and he is a very talented chef. Also, I want to learn how to make sausages, terrines, and other charcuterie.

J Pierre Gagnaire: Reinventing the French Cuisine

I have wanted this book for awhile and now hopefully I get it.

Is there anything else you think I should ask for?