Products & Books — cookshop

Products,Tools & Books

We’ve compiled some of our favorite items used at classes at Cookshop.

Professional Pasta Cutter Wheel, Ravioli Cutter Natural Wood Handle and Durable Brass Head

Emiliomiti

Ravioli Maker Meat Pelmeni Dumplins Mold Pasta Form

UAGFS

Eppicotispai Garganelli and Gnocchi Stripper

Eppicotispai

Antimo Caputo Chef's"00" Flour 1 Kilo (2.2 lb)

Antimo Caputo S.R.L.

Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"

Silpat

Opinel Le Petit Chef Complete Box Set (3 Piece Set) Educational Cooking Equipment for Kids with Stainless Steel Chef Knife, Vegetable Peeler, and Child Safety Finger Guard

Opinel

American Sfoglino: A Master Class in Handmade Pasta

By Evan Funke, Katie Parla

Ottolenghi Simple: A Cookbook

By Yotam Ottolenghi

Six Seasons: A New Way with Vegetables

By Joshua McFadden

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

By Joanne Chang

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

By Marc Vetri, David Joachim

Kachka: A Return to Russian Cooking

By Bonnie Frumkin Morales, Deena Prichep

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

By Samin Nosrat

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

By Aaron Franklin, Jordan Mackay

Flour + Water: Pasta

By Thomas McNaughton, Paolo Lucchesi

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

By Deb Perelman

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

By Peter Reinhart

Saya (wooden knife sheath), by Edromade

Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles

By Linda Miller Nicholson

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy

By Mardi Michels

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

By Ken Forkish

Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France

By François-Régis Gaudry