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866.862.CHEF (2433) chef@kitchenconservatory.com Copyright © 1999-2007 Kitchen Conservatory. All rights reserved. |
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FATHER DOMINIC
Have you seen this great show on public television? Kitchen Conservatory has the honor of providing the equipment for Father Dominic Garramone's bread baking shows which are produced here in St. Louis, Missouri. If you see a tool on the show that you must have give us a call 314.862.COOK(2665).
tollfree 866.862.2433 or email us chef@kitchenconservatory.com.
Let Father Dominic Garramone introduce you to the joys of fresh-baked bread, rolls, muffins, focaccia and more. Recipes from his first season include Chop Block Bread, Tomato Basil Focaccia. 128 pages, of over 60 recipes and bread machine adaptations, drawings illustrating bread-making techniques, helpful tips on working with flours, yeast and dough, easy-to-reference format, and a concealed spiral binding that keeps cookbook open to the recipe you want.
$19.95
2000-2001, season 2
The companion cookbook to the 2001-2002 season of Breaking Bread With Father Dominic is loaded with the same great recipes you've seen on the show! Recipes include Cuban Bread, Chanukah Jelly Doughnuts, Ethiopian Ambasha and much more. 128 pages, of over 60 recipes and bread machine adaptations, drawings illustrating bread-making techniques, helpful tips on working with flours, yeast and dough, easy-to-reference format, and a concealed spiral binding that keeps cookbook open to the recipe you want.
$19.95
2001-2002 season 3
The companion cookbook to the 2001-2002 season of Breaking Bread With Father Dominic is loaded with the same great recipes you've seen on the show. Bake a Pumpkin Bubble Spice Ring or fill the house with the delightful aroma of Honey Mocha Bread. From classics like Popovers to savory breads such as Red Onion Focaccia and Sourdough Cracked Wheat, this book contains 128 pages, of over 60 recipes and bread machine adaptations, drawings illustrating bread-making techniques, helpful tips on working with flours, yeast and dough, easy-to-reference format, and a concealed spiral binding that keeps cookbook open to the recipe you want.
$19.95
Bake and Be Blessed
Bread baking as a metaphor for spiritual growth.
$15.95
Father Dominic Garramone, acclaimed author and host of Breaking Bread with Father Dominic, ties reflections and recipes for the holiday season with Lessons from the Breads of Christmas. In this new collection, Father Dom relates nearly two dozen holiday baking traditions to scripture and shows why holiday preparations can seem less like drudgery if we can see the purpose behind them. Learn how the French meal fougasse represents the genealogy of Jesus, or learn about two very different Christmas breads—the traditional German stolen and the more recent Saint Bede tradition of “Bambino Bread”—that represent the Christ Child in swaddling cloths. Bakers, holiday traditionalists, and fans of Father Dominic will not be disappointed in the originality and enthusiasm of the recipes, rites, and reflections in Lessons from the Breads of Christmas.
$12.00
Squeeze to open coils and fill with flour. Then sprinkle flour evenly and easily. A must-have tool for every baker.
$9.50
As seen on Breaking Bread with Father Dominic on PBS, this tool is truly incredible because it brings the bread dough together with ease and is great for other hand-made batters, including cake and pancake batters.
$7.95
Use to place pizzas and bread onto a hot pizza stone and remove from the oven. A must have for every pizza and bread maker. Available in wood or metal, 14" wide by 16" long, 24" overall with handle
$29.95
This incredible nonstick baking sheet can be reused thousands of times! Line your baking pans with this mat and nothing sticks, not even burnt sugar. Made of woven rubber coated with heat resistant silicone, the fiberlux easily washes clean. Perfect for baking cookies, roasting vegetables, or broiling fish. Safe up to 600 degrees, in the broiler and dishwasher.
Available in several sizes.
| $17.95 |
1/4 sheet pan |
|
| $19.95 |
cookie sheet |
|
| $19.95 |
1/2 sheet pan |
|
| $28.95 |
full sheet pan |
Commercial-grade aluminum
$13.95 half sheet pan
18x13"
$12.95 quarter sheet pan
13x9.5"
$33.95
Makes a 2 lb. round brotform
$39.95
Makes a 1 lb. baguette.
$30.95
Makes a 2 lb. oval brotform
Panetone
6 1/4" tall French panetone mold makes beautiful panetone cake. Made of tin, not dishwasher safe.
$18.95
Set of four stainless steel biscuit cutters, 2 3/4", 2 3/8", 2 1/8" &1 1/2".
$10.95
Heavy-duty biscuit cutters with sturdy handles. Available in fluted or straight edge. Dishwasher safe.
| Diameter | Price | |
| 1-1/2 inch | $4.95 | |
| 2 inch | $4.95 | |
| 2-1/2 inch | $5.95 | |
| 2-3/4 inch | $6.95 | |
| 3 inch | $6.95 |
(as Father Dom calls W-pans)
available in two sizes
17 x 9 x 1" makes three baguette loaves or two larger French loaves.
$20.95
Ideal for making crusty artisan breads just like the professionals. Available in 16" round or 14x16" rectangular.
$46.95
15 3/4 x 4 x 4" bread pan with cover. Made of blued steel. Essential for sandwich making. Makes perfectly square breads and brioches.
$51.95
The best grater for parmesan cheese, zesting citrus and mincing ginger.
$12.95
$5.95
$1.50
English muffin rings
$5.95
Brioche Mold
|
2.5" brioche |
$2.25 | |
|
3" brioche |
$2.50 | |
|
4" brioche |
$2.95 | |
|
6", 1 3/4 cup brioche |
$4.50 |
|
| 7", 3 cup brioche | $6.50 |
|
| 8", 4-3/4 cups brioche | $9.95 |
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Lame
The essential tool for making French bread, a lame (or baker's blade)
has a sharp, curved edge that slashes the bread perfectly and does not
deflate the dough.
$6.95
Mark dough before baking to make perfect Kaiser rolls. Made of high impact plastic, 4"
$7.95
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