P r o d u c t s B o o k s E q u i p m e n t N e w s

Wok This Way

If you're looking for something beyond the standard-issue wok, you might consider one of these: Berndes's glass-covered wok ($120; 800-966-3009), All-Clad's polished stainless-steel wok ($170; 800-255-2523) and Le Creuset's snazzy mini-wok ($118; 800-827-1798).

Fat City

Some of the world's best hamhails from Toledo, Spain. And thanks to Balducci's, this air-cured cousin to prosciuttois now available in the States ($24 a pound; 800-225-3822).

Books

Clear a space on your shelf for two more Italian cookbooks: Nancy Harmon Jenkins's deliciously authentic Flavors of Tuscany ($27.50; Broadway Books) and Eileen Daspin's charming Diary of a Tuscan Chef ($35; Doubleday).

buzz

Three restaurant chefs allow patrons to pay with something other than cash or credit cards. Allen Susser of Chef Allen's in Miami trades mangoes for a meal; Thomas Keller of Napa Valley's French Laundry accepts figs as payment; and Ben Barker of Magnolia Grill in Durham, North Carolina, barters for baby leeks.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon