Naked Chef Jamie Oliver Videos

Kuhn Rikon Epicurean Garlic Press

This handsome, all-stainless steel garlic press is simple the best. It's so efficient that it can press unpeeled cloves and even presses ginger. Designed to fit comfortable into the palm of the hand, it has been engineered to require far less effort to use than other presses. The sieve hinges out to flush clean under water.

Kuhn Rikon tops the Rosle!
Since I own both this Kuhn Rikon and the Rosle garlic presses, I have posted this comparison on the Rosle reviews, as well:

There's no doubt that the Rosle is extremely good--in fact, I would have given it five stars just a few weeks ago. But then I purchased the Kuhn Rikon Epicurean Garlic Press (#2315), after reading a recent review of it in Cook's Illustrated. After repeatedly comparing the two side-by-side, the Kuhn is unquestionably the better press. It was also about $8 cheaper here on Amazon, but that doesn't seem to be the case any longer--in any event, I didn't consider price for this review.

What's strange is that the crushing mechanisms on both presses appear to be identical. In fact, prior to crushing with the Kuhn, I felt disappointed when I received it, convinced that I had just bought the same garlic press twice. However, for whatever reason (and it remains a mystery to me), the Kuhn's crushing of garlic is clearly superior in two ways: 1) It produces a more beautifully consistent mince of the garlic, whereas the result from the Rosle seems more "smashed" by comparison. The difference isn't subtle--I was honestly shocked by it. 2) The pressing is more complete, with less left behind in the hopper, and it presses unpeeled garlic better, as well. (That said, I get a much better press from either unit with peeled cloves.)

Ergonomically, the shape of the Kuhn also handles better, although I never had a problem with the Rosle. And I'd say both units have stainless steel construction of equally high quality. For me, it was the crushing performance and not the handling that has sadly relegated my Rosle to the drawer, since I now always reach first for the Kuhn. -- charlesn (New York, NY)

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Kamenstein 16-Jar Filled Revolving Spice Rack

This revolving spice rack takes the challenge out of keeping herbs and spices organized. On the countertop or in a tall kitchen cabinet, it holds 16 clear glass jars prefilled with a variety of seasonings. Measuring 10-1/2 inches tall and made of natural wood, the rack maintains jars on their side, so it's easy to read the label printed on the cap. Each rack comes with a different set of common herbs and spices, such as basil, dill, and parsley, plus unique custom blends, such as pizza, Cajun, and fish seasonings. --Lynne Sampson

First of all, the spices (packed in the USA) consisted of the following: Chopped Basil, Chopped Bay Leaves, Caraway Seed, Celery Salt, Coriander Seed, Crushed Mint, Dill Weed, Italian Seasoning, Marjoram, Mustard Seed, Oregano, Parsley, Pizza Seasoning, Rosemary, Savory and Thyme. All of these have some fairly common uses and I would encourage the reader to purchase 'The Spice and Herb Bible' by Ian Hemphill which will go into some detail on each. -- Jolly Gourmand

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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

by: Jamie Oliver

Release Date: 10/13/2009

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Jamie at Home: Cook Your Way to the Good Life

by: Jamie Oliver

Release Date: 09/16/2008

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Jamie's Italy

by: Jamie Oliver

Release Date: 10/25/2006

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Jamie's Dinners: The Essential Family Cookbook

by: Jamie Oliver

Release Date: 11/03/2004

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Jamie's America

by: Jamie Oliver

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Jamie Oliver Flavour Shaker, Grey

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Jamie Oliver Flavour Shaker, Red

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Jamie Oliver pop-up pepper mill

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Jamie Oliver Flavour Shaker Olive J 41000 EXP

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