Description: In 1975, The Cook's Catalogue -- compiled by Burt Wolf, James Beard, and Milton Glaser, and produced with the assistance of the world's leading food authorities -- was published to enormous critical and commercial success. Containing evaluations of more than 4,000 items, it was a selection of the best and the most necessary in kitchen equipment and utensils. It garnered more than 1,000 reviews nationwide: The New York Times described it as "A must for anyone interested in food and cooking", and Time magazine hailed it as "The definitive book on cooking equipment". Retailers and manufacturers carried the book, and a franchise of cooking equipment shops called The Cooks' Kitchen, based on its recommendations, were installed in more than 200 department stores. Following the success of the hardcover, a paperback edition of The Cooks' Catalogue was released, and another title, The International Cooks' Catalogue (which covered the diverse types of equipment used in different ethnic cuisines) came out two years later.

All editions of The Cooks' Catalogue have been out of print for several years now. This year, on the 25th anniversary of the original publication, we are publishing a new, updated, expanded, thoroughly revised edition. Actually, it would be more accurate to describe this as a new book. It will include recipes, anecdotes, sidebars written by food "celebrities", and sections on "What to Look for" when buying kitchenware, in addition to the product evaluations, which will each be accompanied by a photograph of that item. The book will be printed in full color, and designed by Margery Cantor, who did the new Joy of Cooking. The list of contributors, many of whom worked on the firstedition, reads like a "who's who" of food authorities -- from Florence Fabricant and Raymond Sokolov, to Emeril Lagasse and Bobby Flay, to Jacques Pepin and Julia Child.

The New Cooks' Catalogue will be a supremely useful, visually attractive title, and promises to be one of the most important books published in the field for years to come.

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