Zwilling Living Ausgabe 2014

Transcription

ZWILLING Living
2014 Edition
JAPAN SPECIAL
Unique. Fascinating. Different. > 08
CAFÉ GOURMAND
A DAY IN ISTANBUL
France’s speciality. The
sweet finale to coffee > 24
Where history, culture
and lifestyle merge > 52
Contents
20
Contents
04Pleasure
... is pure joy
06 ZWILLING Pro Knives
Expert tools for professionals
40 Cornelia Poletto
Cooking with the top chef
42Concept Store Opening
in Hangzhou
Lifestyle hotspot in the Middle Kingdom
08 Japan and MIYABI
Beauty from the Land of
the Rising Sun
14 ZWILLING Plus Woks
14 26
08
Up for anything!
46 Event with Bob Kramer
Hints and advice from the master in person
4840 Years of STAUB – Design
and Innovation
The taste of the unique
52
20 STAUB Cinnamon
Fine cinnamon for good taste
52 ZWILLING in Istanbul
Where East kisses West
24 STAUB XS Minis
The best always comes at the end
26STAUB Multifunctional
Loaf Tins
One for all!
56Favourite Products for the
Kitchen and Bathroom
What the heart desires
58Product Overview
Everything at a glance
28 STAUB Multifunctional Pots
Lid on, everything’s good
30 John Pawson for Demeyere
Minimalism encapsulated
32 ZWILLING Flatware
46
How to use the QR Codes in this magazine:
Tradition meets modern
36 ZWILLING Children’s Flatware
Hello Kitty is calling you to the table!
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02
ZWILLING Living – 2014 Edition
38ZWILLING Sommelier
Wine Cooler
Timeless elegance for lasting pleasure
1. Find the QR code | 2. Scan it with a scanner app
3. Get information directly to your Smartphone
03
Pleasure
Pleasure*
is pure joy
It awakens your lust for life, improves your sense of well-being and is a feast for the
senses. Pleasure is synonymous with a good feeling that lasts. And the experience is
twice as good if you share moments of pleasure with your whole family or with good
friends.
Ars vivendi - the art of enjoying life. How wonderful to
capture this joie de vivre in everyday life: even the perfect preparation of ingredients with professional kitchen
utensils can be fun. Retaining the authentic flavour of your
food by very gentle cooking, and conjuring up a veritable explosion of tastes on your tongue. Celebrating an
authentic wine-tasting experience amongst connoisseurs
with the perfect wine accessories on a stylishly laid table.
And to crown it all, leaving your cares behind with sweet
treats à la française – to complete your perfect pleasurable experience!
Real pleasure can be so many things. Experience real
pleasure in life with products from the ZWILLING Group.
Enjoy!
*Pleasure, ['ple ǝ r]
Part of speech noun
Meaning 1. a feeling of happy satisfaction and enjoyment, 2. an event or activity from which one
derives enjoyment
Synonyms: Happiness, delight, joy, rapture, glee, satisfaction, gratification, fulfilment, contentment,
enjoyment, amusement
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ZWILLING Pro Knives
You’ll find just what you’re looking for in the ZWILLING Pro
range if you value quality and the
assurance of “made in Germany”
products.
Peeling knife
Vegetable knife
Paring knife
Chinese chef’s knife
Expert tools for
professionals
Really good knives are always “specialists” – high-quality cutting implements, perfectly suited to specific tasks. The four new knives in the
ZWILLING Pro range turn peeling, cleaning, garnishing and portioning
into a veritable experience! And the pleasure keeps on going with the new
ZWILLING Sharp Pro knife sharpener.
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Peeling knife
Available from
March 2014
Every knife from the creative mind of
designer Matteo Thun is an outstanding combination of classic design, outstanding functionality and exemplary
user-friendliness. The range includes
all types of knives that amateur cooks
and professional chefs need for their
work – from boning knives to s antoku
knives. Four new expert tools will
be added to the popular range in
March 2014.
All ZWILLING Pro knives have a continuous facet allowing you to cut right
along the entire length of the blade as
well as a seamless transition between
blade and bolster. Two words aptly
describe all ZWILLING Pro knives:
form perfected.
Vegetable knife
Paring knife
Chinese chef’s knife
Perfect sharpness for Western and
Japanese blades
A knife can only cut as well as the sharpness
of its blade allows. ZWILLING Sharp Pro was
developed to sharpen both Western and Japanese-shaped blades. The knife sharpener has a
ceramic sharpening module, permitting simple
sharpening and gentle smoothing of the blade.
Thanks to the ergonomic design of its handle,
it can be used with ease by right-handed and
left-handed people alike.
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Japan and MIYABI
Beauty from the Land of
the Rising Sun
Japan is unique, fascinating and different, combining Eastern and Western culture.
In turn, Japan, one of the most highly developed nations, influences many parts of
the world. The Japanese celebrate their culture of eating and love the beautiful
things in life.
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09
Sapporo
Japan and MIYABI
Do's and Don'ts
islands alongside the four main islands of Hokkaidō,
Honshū, Shikoku and Kyūshū.
The blade-manufacturing town of Seki lies on the largest
island Honshū – this is where first-class MIYABI knives are
produced, embodying the outstanding symbiosis of German engineering expertise and Japanese craftsmanship.
The result: the very best quality of fine Japanese knives.
Seki
Tokyo
Osaka
Fukuoka
There is a long tradition and years of development
behind the different facets of Japanese culture. It is
thousands of years old and shaped by the interplay
of extremes: on the one hand by the influences of
China, Asia and the Western world and, on the other
hand, by the country’s long voluntary isolation several hundred years ago. The Japanese used this time
of isolation to evolve their skills in arts and crafts.
Japanese people celebrate the beautiful things
in life ...
... are excited by technology and love courtesy and
harmony. Grace, elegance and sophistication are highly
esteemed in oriental culture.
Beauty is also shown to advantage in Japanese eating
culture, as Japanese people set great store by arranging
their dishes artistically. Vegetables, fish and meat are widely used in Japanese cuisine alongside rice. The focus is
on the original taste of the ingredients, with spices and oil
used very sparingly and, for this reason, Japanese cuisine
is regarded as being very healthy.
The home of the Hanami cherry blossom festival, magnificent temples and stylish Zen gardens, is also home to
MIYABI knives from ZWILLING. Japan is an island nation
off the east coast of Asia, with over 6,800 other smaller
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Ultimate knives in terms of sharpness and beauty.
MIYABI knives are modern products built on Seki’s knife-makers’ knowledge that goes back centuries and incorporating
blades that are some of the sharpest in the world. Seki has
been at the very centre of Japanese sword and knife manufacturing since the 14th century. MIYABI knives are some of
the sharpest of their kind, inspiring the most discerning fans
of Asian cuisine – both in Japan and around the world.
ZWILLING was assisted by M
asaharu Morimoto in developing the MIYABI 600D (Fusion M
orimoto Edition) range.
The well-known celebrity chef from America runs his own
restaurants and became famous in Japan through the TV
cookery programme “Iron Chef”.
MIYABI knives embody the beauty of sharpness and thus
follow in the tradition of the ancient masters, who once produced the best Japanese swords. Like the country in which
they are made, they are very special.
There is a great risk of putting your foot in things, particularly in a country with
such a different culture. It is important to show sensitivity and demonstrate that
you are trying to learn and adhere to Japanese etiquette.
Outdoor footwear is regarded as being
unclean in Japan. Therefore it is imperative
that you remove your shoes when entering a shrine, temple or private home. You
should still remove your shoes out of courtesy, even if your Japanese host offers that
you can keep them on in his home.
It is deemed to be extremely unrefined to clean
your nose in public or even during a meal. In this
event, it is advisable to move to a quite place or
discreetly sniff.
As business cards “make people” in Japan, it is
imperative for business travellers to carry cards
with them. Business cards should preferably be
printed on both sides: one side in your own language, the other side in Japanese. It is usual and
is considered as especially polite to present and
receive a business card with both hands. Do not
tuck the card away immediately; on the contrary,
study it closely, and place it on the table in front
of you so that you can have recourse to it again
and again.
The exchange of gifts represents an important
part of social life in Japan. They take on an
essential role as an expression of solidarity, gratitude and also as a sign of respect. Gifts need
not be grandiose, and often a souvenir from the
guest’s home country is especially popular.
Should you go out for a meal with Japanese
people, never pour yourself something to drink.
Always offer your neighbour something to drink
first, who then, in turn, pours for the other person.
Where possible, avoid sticking chopsticks upright
in your rice. This is the way rice is presented as
an offering at the Buddhist family altar to the
spirits of dead ancestors.
Toilets are normally Japanese in style and are
used standing up. Make sure that you remove
your slippers at the toilet door and slip on the
toilet shoes provided. Important: Please don’t
forget to swap back to your own slippers when
you leave the toilet!
Masaharu Morimoto
The famous “Iron Chef”
ZWILLING has been working in North America with the well-known Japanese celebrity chef Masaharu Morimoto since 2010. Masaharu Morimoto
(森本正治) became famous through the popular TV cooking series “Iron
Chef“. He is originally from Hiroshima and opened his first restaurant in
1980, which he sold five years later. Masaharu Morimoto moved to the
USA and worked in the most prestigious New York restaurants until Nobu
Matsuhisa appointed him as head chef in his first NOBU restaurant in
1994. Seven years later he opened MORIMOTO, his first restaurant in the
United States. His recipe for success was his unique blend of Eastern and
Western cuisine and his special way of presenting it.
Further restaurants followed in New York, Philadelphia, Boca Raton, Las
Vegas, Mexico City, New Delhi, Waikiki and Mumbai.
In America he is one of the stars of the cooking show “Iron Chef America”.
The title “Iron Chef” and his restaurants made him the best-known Japanese
chef in the United States. Masaharu Morimoto has his own sake and beer
brand and also enjoys singing when he has an opportunity to do so. His
cookbook was published with the title “The New Art of Japanese Cooking”.
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Japan and MIYABI
MIYABI. The Beauty of Sharpness.
The authentic Japanese blade design and extraordinary
sharpness of MIYABI knives will captivate you from the first
encounter. Their perfect balance and the comfortable handle will inspire fans of Asian cuisine day after day. These
knives are manufactured in the tradition of the ancient
master craftsmen, who once produced the finest Japanese
swords.
MIYABI 6000MCT: Simply Excellent
Aesthetics and functionality go hand in hand with good
design. The knives in the MIYABI 6000MCT range look
extraordinarily good – and their functional features are
impressing professionals and enthusiastic amateur cooks
alike.
The blade is so sharp, as you would expect from a traditional Japanese knife from MIYABI. The swan neck-like
curved handle gives the knife exceptional elegance and
ensures that it is exceedingly pleasant and safe to hold. It is
made of durable, easy-care cocobolo pakka wood with a
naturally warm appearance. A mosaic pin and decorative
end cap accentuate its sophisticated look.
The blade shape masterfully continues the curve of the
handle. The extremely hard MC63 steel core and traditional Japanese Honbazuke honing give these knives the
scalpel-like sharpness that is their hallmark. The hammered
surface of the blade has an incomparably attractive appearance. The individual Katana cutting edge on every
knife is a further example of traditional knife artistry and is
purposely reminiscent of legendary Japanese swords.
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MIYABI 5000DP: Simply Delightful
Knives are more than just tools in Japanese cuisine: they
are the carefully selected integral instruments of cooking rituals. Knives in the MIYABI 5000DP range add an additional appealing aspect to this ritual, as every knife is a unique
work of art. The extremely hard CMV60 steel core is encased in 64 layers of two kinds of steel of different hardness. A special blade treatment creates the striking damask
flower pattern unique to each knife. Together with its solid
and easy-care Micarta handle, which lies balanced in the
hand thanks to its traditionally Japanese D-shaped design,
the blade and handle create a unique symbiosis with each
other.
MIYABI 600D: Simply Unique
Each individual knife in the wide MIYABI 600D range has
a blade honed on both sides with a sophisticated damask design. 65 layers of steel with a core of high-grade
CMV60 stainless steel give these knives their strength and
durability. The harmonious interplay of the Katana cutting
edge unique to each knife and its western-looking three-rivet handle with red accentuating line made of moisture-resistant, colour-fast Duracon, makes every knife in this range
an authentic masterpiece.
Honbazuke honing
You need scalpel-like sharp blades to create the aesthetics of Japanese
cuisine. All MIYABI knives get their final sharpness through their original
Japanese Honbazuke honing, which is applied by experienced masters
employing meticulous craftsmanship.
» 6000MCT:
Simply Excellent
«
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ZWILLING Plus Woks
Woks –
up for anything!
Wok-cooking – you’ve got to try it sometime! Cooking with a wok is not just a hot pleasure,
but also a healthy one: your food retains essential vitamins and minerals, thanks to the short
cooking time. Whether you’re stir-frying, frying or steaming – a wok lets you cook d
elicious
dishes in a variety of different ways.
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ZWILLING Plus Woks
Wok, uncoated
Stir-frying > 19
Frying > 20
Steaming > 21
Steamer insert for woks*
Wok-cooking is ideal for anyone
who likes to keep an eye on the
calories, but doesn’t want to
lose out on taste. With two versions of wok – uncoated and
non-stick coated – and a wok
steamer insert, ZWILLING Plus offers everything you need to turn
wok-cooking into a stylish and
pleasurable experience.
The coated wok is extremely easy to
clean, thanks to its non-stick coating.
Both woks are made of SIGMA Clad
3-ply material, come with a tightly
sealed glass lid and stainless steel
rack and are ideal for use on all types
of cooker, including induction hobs.
The 18/10 stainless steel steamer insert, available separately, is ideal for
steaming food to preserve essential
vitamins. The new ZWILLING Plus

wok range offers everything you need
for a perfect start in the colourful
world of wok-cooking.
Wok, coated*
All about woks:
Woks have been around for many thousands
of years. They originated on the Steppes of Asia,
where fuel was always scarce and people needed a pan in which they could quickly generate a
large amount of heat. Thanks to its funnel shape,
the middle of the pan heats up very quickly to
the right temperature for frying. Only use oils
that can withstand high temperatures, like sunflower, grape seed, peanut or maize germ oil.
The perimeter zones, by contrast, only heat up
slowly – food can continue to cook gently here.
Trying out a wok?
Discover our delicious wok recipes here:
Visit out homepage for complete
instructions on stir-frying, frying and
steaming with ZWILLING Plus at:
www.zwilling.com
* Available from April 2014
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“Stir-frying” is the traditional technique for cooking with a
wok – your food is heated through on all sides by constantly keeping it moving by stirring. Your food is cooked correspondingly quickly. Nothing burns in a wok with a good
stirring technique, therefore only very little oil is needed.
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ZWILLING Plus Woks
Frying is an integral part of Asian cuisine. The oil – preferably soya or peanut oil, both of which can
be heated to a high temperature – has to be heated to between 180 °C and 190 °C to achieve a
crispy fried result. If the temperature of the oil is too low, your food will absorb too much oil and, if it
is too high your food will burn. Should you not have an oil thermometer to hand, you can check the
right temperature with a small piece of white bread. Your oil is at the right temperature if the piece of
bread in your wok becomes golden brown within a minute. We would recommend frying your food
in several smaller batches, as otherwise the temperature of the oil will drop too quickly.
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Steaming is one of the healthiest methods of preparing food, as you need no fat at all – and the
natural taste of your food is fully retained. Steaming is ideal for seafood, dim sum and almost all
kinds of vegetables. Steaming in a wok couldn’t be simpler with the ZWILLING Plus steamer insert:
simply pour water or stock into your wok, place your food on the steamer insert and heat up your
wok to temperature! Place a lid on your wok to ensure that the steam remains in the wok.
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STAUB Cinnamon
Fine cinnamon for
good taste
It smells fragrant and gives food a certain something extra. It is one of the
world’s oldest spices and is now the latest colour to be added to the legendary and colourful range of cocottes from STAUB. Cinnamon, the fine
ingredient for good taste.
STAUB cocottes are not just a means
to an end. They deliver pure taste
and themselves represent the pure
pleasure of enjoyment. They are the
epitome of hearty cooking, perfect for
slow cooking and to be found in the
kitchens of celebrity chefs around the
world. They are among the favourite
products of celebrity chef Paul Bocuse
and bring a good mood, hospitality
and warmth directly to your table. >>
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STAUB Cinnamon
Risotto with
Italian cheese
Round cocotte
∅ 20, 22, 24, 26 and 28 cm
Oval cocotte
∅ 27, 29 and 31 cm
Round mini-cocotte
∅ 10 cm
American square grill
30 x 30 cm
Pumpkin cocotte
∅ 24 cm
Cinnamon whets your appetite
When you think about cinnamon, it
immediately conjures up wintry delicacies in your mind. Whether cinnamon
biscuits, mulled wine, apple sauce,
stews or vegetables – cinnamon gives
an exotic taste to sweet and savoury
delights, transporting your imagination to far-flung countries. And the
country where good food and authentic craftsmanship are deeply rooted, is
also the home of technically sophisticated STAUB cocottes. The company
has had only one aim since Francis
Staub launched the first cocottte onto
the market in 1974: namely perfecting its products.
High-end elegance and modern technology
Regardless of whether you use them
for savoury or sweet, hot or cold dishes – STAUB cocottes are perfect for
preparing and presenting culinary
delights, as they have been designed
to be used for serving immediately following cooking.
Ingredients
400 g arborio rice
300 g Taleggio
(Italian soft cheese)
100 g shelled hazelnuts
1 onion
100 ml dry white wine
1.5 l stock
2 tbsp olive oil
40 g butter
40 g grated Parmesan
2 small springs of rosemary
salt
That way you get even more pleasure and enjoyment from every meal!
STAUB’s famous cocottes, with their smooth base and matt black enamelled layer on the inside, are ideal for all types of cooker, including induction hobs, and
can also be used in the oven – fans of gentle cooking methods will be inspired!
» Serve enjoy-
ment directly
onto your table!
«
To prepare
Briefly roast the hazelnuts in a hot oven (180 °C) or in the
pan. Rub the nuts together with your hands to remove their
skin then chop coarsely.
You get even more taste from your food, thanks to the unique and innovative
design: the underside of the lid is flat with an innovative spike structure, which
ensures that condensation drips onto your cooking throughout the entire cooking
process. The full intensity and nutritional value of your flavours and taste are
retained. Meat remains tender and vegetables juicy. The recipe for health and
natural cooking.
Sauté the finely chopped onion in olive oil at a low heat for
5 minutes. Add the rice and fry on a high heat for 2 minutes, stirring constantly, without allowing it to colour.
Enjoy!
Add the wine and simmer gently while stirring. Add the
salt and sprigs of rosemary. Add the stock a little at a time,
stirring constantly. Remove from the heat when the rice is
cooked (after about 16 to 18 minutes) and mix in diced
Taleggio without the rind. Season to taste. Add butter,
Parmesan cheese and half of the hazelnuts. Mix well and
leave to stand for 2 minutes covered.

Discover the
range of STAUB
colours
22
For 6 persons
Preparation time: 15 min
Cooking time: 20 min
For further recipes
visit www.staub.fr
Sprinkle the roasted hazelnuts onto the risotto and serve.
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STAUB XS Minis
The best always
comes at the end
Café Gourmand is in vogue – not just in Paris, but also beyond its borders. In more and
more cities, coffee is now served with a selection of delicious treats. They remain a sweet
secret right until the last minute, as the perfect conclusion to a meal.
For some years now, a fresh and rather mysterious breathe
of air has blown into the world of French desserts. It consists of two or three bite-size sweet treats, which are delicious eaten with coffee – and is called Café Gourmand.
What began with a small chocolate or macaroon served
with an espresso, has become a French coffee concept
served with mini variations on dessert: whether miniature
crème-brûlée, a small chocolate éclair or a chocolate
mousse in a glass – the variations are unlimited and are
generally selected by the chef.
Sweet finale from France
The origin of Café Gourmand can be found in world-famous French cuisine. Whether you choose to celebrate
Café Gourmand on your own or share with friends is up
to you – the diversity of colours, shapes and tastes is a
culinary delight for all.
Now you can also treat your guests to Café Gourmand in
your own home: there are no limits to your ‘dream’ variations on dessert served with coffee with the new ceramic XS
Minis from STAUB. Whether you’re preparing small treats
or serving them directly at the table – XS Minis from STAUB
are ultra-versatile and always an attractive eye-catching
addition to your table.
Little helpers, major impact
Like all STAUB’s ceramic products, the XS Minis are made
with attention to every detail. They are ideal for baking in
the oven and also deliver exceptionally good results in the
microwave. Their ground base is kind to tables and work
surfaces. XS Minis are highly-resistant to sudden changes
of temperature, so that you can transfer them directly from
the freezer to the oven with ease. They are also extremely
easy to wash by hand or in the dishwasher.
STAUB ceramic products convey the typical French lifestyle
and are a perfect gift for anyone who likes cooking and
enjoys good food. Café Gourmand is a real highlight and
incomparably delicious. Sounds exciting? It is.
Heart-shaped XS
Mini Cocotte
Size: 8 cm
Volume: 100 ml
Square XS Mini
Cocotte
Size: 8 cm
Volume: 125 ml
XS Mini Ramekin
Size: 8 cm
Volume: 150 ml
Mug
Size: 8 x 8 x 9 cm
Volume: 230 ml
Available in these colours:
Available from May 2014
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STAUB Multifunctional Loaf pans
One for all!
Baking, serving, storing – the new loaf pan from STAUB is a real all-rounder: It transforms delicious ingredients into a veritable treat for your taste buds, presents your food
perfectly and keeps it fresh for longer.
It’s a real innovation in the cookware
range. Whether the intoxicating small
of oven-fresh bread, moist sponge
cakes or savoury cakes à la française:
this multifunctional loaf pan opens up
whole new culinary horizons in your
cooking. STAUB combines its expertise in enamelled cast-iron cookware
products with a sophisticated, timeless
Cast-iron
loaf pan,
grey
Cast-iron
loaf pan,
black
Olive cake with bacon
Ingredients
150 g flour
100 ml milk
2 eggs
1 packet of baking powder
40 g melted butter
50 g bacon
100 g grated Gruyère cheese
(Swiss hard cheese)
10 green olives
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design. The flat, scratch-resistant lid
becomes a practical serving platter.
And after the meal, simply return the
remains into the mould. Cover the contents with the lid, which has just been
used as a serving plate, and store it in
the fridge where it takes up minimum
space.
That’s how you get pleasurable baking enjoyment!
Give your baking imagination free rein
with the STAUB loaf pan: fresh, still
warm bread is popular in the morning and in the evening. Savoury cake
with olives, ham or tuna, a classic of
French cuisine, is perfect as an appetizer with a glass of wine and salad
or as a delicate accompaniment to a
To prepare
Combine the flour, milk, eggs and
baking powder to form a dough.
Dice the bacon. Slice the drained olives and add to the mixture with the
bacon. Mix well. Add Gruyère.
Season with salt and pepper. Mix the
ingredients well again. Pour the mixture into the greased loaf pan.
Bake in the oven at 200 °C for approximately 30 to 40 minutes.
gourmet picnic. And sponge cakes –
whether traditional, as a m
arble
cake, with raisins, candied fruit or as a
honey cake – are popular with young
and old alike. They create a refined
desert when served with a scoop of
ice cream.
The black enamelled cast-iron multifunctional loaf pan from STAUB either
comes with a matching black lid or
with a contrasting graphite grey lid. It
has a flat base, is ideal for all kinds of
cooker, including induction hobs, and
fits perfectly into any oven.
This innovative all-rounder is quite
simply something special. For everyday use.
Place the lid on the loaf pan halfway through the cooking time. Insert
a skewer to check that it is cooked
through.
Turn the cake out of the tin, slice and
serve.
Available from March 2014
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STAUB Multifunction saute pan
Lid on, everything’s good
“Chistera Drop-Structure” is the name of the innovative magic formula. The newly developed dripping structure on the inside of the lid of the multifunction saute pan from STAUB
ensures continuous moisture throughout the cooking process – for perfectly stewed
culinary delights.
The unique shape of the catcher
used in a Basque game of bat
and ball, the so-called chistera,
inspired designer Samuel Accoceberry to design a novel drip-system in the curved lid of the new
saute pan from STAUB.
It is more compact than the legendary cocotte, more versatile than a
conventional pot and, with its innovative technology, enhances the range
of enamelled cast-iron cocotte pots
manufactured by STAUB. This versatile all-purpose saute pan is ideal
for gently roasting meat, as well as
for perfectly stewing tasty delicacies.
Over and above the traditional cooking properties of STAUB’s enamelled
cast-iron, the innovative and finely
tuned Chistera Drop-Structure ensures
that your cooking is ideally kept moist
throughout the cooking process.
Deliciously tasting food that is
always tender and tasty!
Similar to the well-known droplets
on the flat lids of cocottes, the raised
points on the curved lid, modelled
on the chistera, allow the condensed
liquid to continuously flow back onto
the entire contents of the pot. “The
challenge was to create a circular
flow for the condensed liquid, ensuring that the food is continuously
and evenly kept moist.” The designer developed an asymmetric design,
inspired by the typical shape of a
chistera, “because the movement is
very similar to that of the catcher in
the game: first collect, then release,”
explains Samuel Accoceberry.
This timeless saute pan with its matt
black enamelled interior coating
comes in two sizes, has a flat base,
is suitable for all types of hob, including induction hobs, and fits perfectly
into every oven. Its elegant shape and
range of colours will enhance every
table. Generously proportioned, its
integrated handles provide for ease
of handling. The innovative Chistera
Drop-Structure is ideal for stewing
typical Basque country dishes, like
piperade or Basque chicken. Even
ratatouille and risotto can be pre
pared with ease, and the result is
always tender and tasty.
Inspired by a game: the Chistera Drop-
Structure
The chistera is the catcher used in the Basque
game of bat-and-ball, known as pelota, which
designer Samuel Accoceberry knows very well:
as a young man, he was himself a pelota player.
A chistera consists of a woven basket, into which
your hand is inserted, rather like a glove. The
chistera is used to catch the ball, with the motion
of the ball continuing when caught, so that it
can then be released with incredible force and
acceleration.
With ball speeds of up to 300 km/h, pelota is
one of the world’s fastest ball sports.
Multifunction
saute pan
∅ 24 cm
∅ 28 cm
Available in these colours:
Available from April 2014
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John Pawson for Demeyere
Minimalism encapsulated
Cooking experts and lovers of good design are enamoured: the signature of British
architect John Pawson, who has a penchant for abstract minimalism, has shaped the
Demeyere Collection. Aesthetics meets highly-developed technology.
The “John Pawson for Demeyere”
range fits seamlessly into the extensive portfolio of the British designer
and architect, who has dedicated
himself to design for over 25 years.
He understands, like no other, how to
harmonise people, space and objects.
And in doing so, it is immaterial to him
whether he is designing buildings,
shops, galleries, bridges, monasteries, or even a saucepan. “I wanted
to create something that looks different, yet still feels right. Something that
looks and works as well on the cooker as on the table – modern, but not
so fashionable that it quickly loses its
novelty,” states the master, explaining
his approach to the beautiful art. And
he has undoubtedly achieved this.
Perfect engineering for
optimum pleasure
Users are enthused by the advanced
engineering of the range, as well as its
aesthetic design. The double-walled
construction of the lid is unique: a
30
double-sided, welded construction insulates the contents and ensures that
they stay hot for longer. Soups and
stews heat up very quickly, thanks
to the excellent conductivity of the
18/10 stainless steel base and walls.
The intelligent technology in the base
increases thermal conductivity by up
to 33 per cent compared with conventional bases, delivering a perfect
result.
Heat needs to be transferred to the
side walls when you are grilling, roasting or stewing. Demeyere therefore
continues its multi-layer, 7-ply material
high up to the edge. This technology
ensures optimum heat distribution over
the entire surface. All Demeyere bases
guarantee low energy consumption
alongside optimum temperature distribution and can be used on all kinds of
cookers, even on induction hobs.
The master of minimalism
John Pawson, the renowned British architect and
designer, was born in Yorkshire, Northern England, in 1949. He began his career in his family’s
textile business, which he left in his mid-twenties.
Inspired by his interest in Zen Buddhism, he visited Japan for the first time in 1973. On his return,
he embarked upon a degree at London’s elite
Architectural Association School of Architecture
in 1979.
Much of John Pawson’s work, including a monastery in Bohemia and a yacht, is known for its
pure minimalism.
Minimal design and maximum functionality: cooking becomes a feast
for the senses with “John Pawson for
Demeyere” cookware.
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ZWILLING Flatware
Design:
The ZWILLING world of flatware now has the addition of two new
flatware ranges from the creative mind of renowned Milan-based
designer and architect Matteo Thun. MAYFIELD enchants users as a
classic with its freshness and dynamism, while MIDTOWN stands out
through its modern understatement.
Technical features of MAYFIELD and
MIDTOWN
Manufactured from high-grade 18/10
stainless steel
Hollow-handle knife: the blade is made of
high-grade blade steel
Long-lasting cutting quality
Dishwasher-safe
Available from July 2014
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ZWILLING Flatware
flowingstylish timeless
tableware
Hesse
classic dynamism traditional
filigree
reinterpreted
polished
easy-to-grip
London
modern
Rome slim classical freshness classic
original
tradition
sweeping
typical
jazz Mozart
fine
MAYFIELD
»
matt pure
MIDTOWN
understatement
discreet
modern
clarity flowing
soft
satin finish New York harmony
rounded off
contrast harmonious
high-gloss
trend clear
minimalism linear
fashion
reduced
archetype
accentuated
MAYFIELD
MIDTOWN
A classic, reinterpreted: MAYFIELD is timelessly beautiful, thanks to its traditional
classic spade-shape, its stylish facets along the ends of the handles and the gentle
filigree transitions. Finely polished MAYFIELD flatware combines classic and modern to create sophisticated tableware.
Reduced to the essential: modern and pure design with clean lines, harmoniously
rounded off – that is what determines the beauty and clarity of MIDTOWN. Matt
handles provide an exciting contrast to the polished upper elements. Genuine eating pleasure for modern lifestyles.
»
With MAYFIELD, we wish to breathe freshness into a classic shape and form. Flowing
linear transitions create dynamism and the
traditional easy-to-grip volume has given
way to a slim and modern profile. Matteo Thun
«
34
lifestyle round
Returning to the archetype by reducing the
design as far as possible – that was our
aim when designing the MIDTOWN range.
The satin finish of the flatware underlines
our
attempt to achieve understatement,
the high-gloss profile creating a discreet
feature. Matteo Thun
«
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ZWILLING Children’s Flatware
4-piece Hello Kitty children’s flatware
is calling you to the table!
When children start eating on their own, they need their very
own flatware, designed specially for little hands, with soft,
rounded shapes and lots of motivation. What could be better
than sharing your first pleasurable experiences with a friend?
With Hello Kitty, table etiquette becomes table ‘fun’.
Hello Kitty, the cute kitten with her little button eyes,
has friends around the whole wide world! With a
colourful ribbon by her ear, she bakes delicious
cookies, likes apple pie best of all and loves making new friends. As Hello Kitty always says: You can
never have enough friends!
The new “Hello Kitty” children’s flatware from ZWILLING
turns every mealtime into a real feast for children. Eating
with a knife and fork simply couldn’t be easier!
Suitable for children from the age of 3 years
Perfect for small hands
Blunt, non-serrated knife
Dishwasher-safe
18/10 stainless steel, polished
Set comes in a brightly coloured “Hello Kitty” gift box
Taste test: Who dares wins!
Are you planning a children’s birthday party?
Then do it like celebrity chef Cornelia Poletto and
hold a fun taste test. Blindfold one of your young
guests and pass them a bowl with ingredients they
have to guess.
Whether it’s a slice of tomato or pickled gherkin,
chocolate spread or mustard, pineapple or mango or even a spoon of jam or natural yoghurt –
there won’t be a dry eye in the house with this
fun game.
The taste test is hard to top at any children’s party
and also sensitises the children’s fine taste buds.
Have fun!
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37
ZWILLING Sommelier Wine Cooler
Timeless elegance for
lasting pleasure
Anyone who wishes to celebrate a special wine-tasting experience quickly realises that
the finest tipple can only become a treat for the senses by using the right wine-tasting
accessories. The new ZWILLING wine cooler is a perfect addition to the ZWILLING
Sommelier range of wine utensils and keeps white wine well-chilled even after opening.
That way, you can devote yourself to your lasting pleasure in peace and quiet.
Well chilled, light and a little sparkling – the perfect summer white
wine. In winter, white wines enhance
lighter foods, like fish, veal or seafood. The double-walled design of
the new ZWILLING Sommelier wine
cooler, made of 18/10 stainless
steel, ensures that your pre-chilled
white wine remains at the table at the
right temperature for several hours.
No additional ice or cold water is
needed. The simple elegance of the
wine cooler stands out, thanks to its
slim, cylindrical form and matt finish.
The new wine cooler complements the
ZWILLING Sommelier range for stylish wine-tasting experiences, creates
an eye-catching feature bringing elegance to your table and allows you to
enjoy the highlight of the day in peace
and tranquillity.
The altogether perfect
wine-tasting experience
ZWILLING Sommelier products provide for perfect wine-tasting enjoyment from the very start: the stylish
corkscrew with its sturdy non-stick
coating on the spindle increases the
anticipation of the first sip of wine.
An elegant decanter with integral spiral system guarantees that your wine
breathes as it is poured and prepares
the wine during pouring for perfect
enjoyment. And if you’ve wine left
over, the wine pump helps to prevent
your wine from oxidising, retaining
the diversity of tastes and aromas for
longer.
ZWILLING Sommelier gives a pleasant
evening a uniquely stylish ambience
and transforms it into an altogether
exquisite event.
Your good health!
Wine cooler
Waiter's knife
classic
38
Available from June 2014
Waiter’s knife
Decanter
Drop ring
Foil cutter
Corkscrew
Wine pump
39
Cornelia Poletto
Cooking with the top chef
Cornelia Poletto opened her own cooking school in the spring of 2013. Guests can
look over the top chef’s shoulder in the “Cucina Cornelia Poletto” and also work with
first-class ZWILLING, STAUB and MIYABI products, which are industriously used in the
cooking courses and events.
A new era began for Cornelia Poletto
in the summer of 2011. After closing
her award-winning restaurant, the
celebrity chef fulfilled her dream of
opening a delicatessen with a restaurant with a new and innovative gastro
concept. In the new premises, guests
can purchase high-quality products,
with which Cornelia Poletto has been
working for many years: from spices
to oils and wines, as well as fresh
fish and meat. She is also on hand
to offer free advice on preparation.
“My Gastronomia is a delicatessen,
which invites customers in to linger
a-while. Anyone who doesn’t cook
themselves or simply wants to enjoy
the atmosphere can be pampered by
my kitchen team,” explains the native
of Hamburg. The aroma of freshly
cooked food and the glimpse into the
open kitchen whets the appetite for
the Italian delicacies. “La Dolce Vita”
reigns here!
40
“The decision to close my award-winning restaurant was not a decision to
leave top-class cuisine behind! After
all, I’ve brought my old kitchen team –
my “Star Talers” as I call them – with
me into my new restaurant. The atmosphere is simply more relaxed here,”
explains Cornelia Poletto.
Perfectly equipped for firstclass pleasure
High-grade ZWILLING and MIYABI
knives are used in the “Cucina Cornelia Poletto” and are displayed in
a glass cabinet – in her “weapon’s
locker”, she comments with a smile.
STAUB Cocottes are both harmoniously decorative elements in the welcoming ambience of the cooking school,
and are also used in the professional
kitchen, as well as occasionally decorating the display window of her
adjacent Gastronomia delicatessen.
Discovering new things, preparing
delicious food and enjoying it with
friends: cooking with Cornelia Poletto
is a first-class pleasure!
After completing her apprenticeship at a School
of Hotel Management, Cornelia Poletto trained
as a chef with Germany’s top chef Heinz Winkler.
She learned the finesse of Italian cuisine from
Anna Sgroi as a sous-chef in Hamburg’s award-
winning restaurant “Anna & Sebastiano”. Cornelia
Poletto became a member of the association of
young chefs, the “Jeunes Restaurateurs d’Europe”.
In 2000 she opened her own restaurant “Poletto”
with her then husband Remigio Poletto. In her second year she was awarded a star in the Michelin
Guide for outstanding cuisine. When the building
was sold, she closed her restaurant at the end of
2010 but retained her star right to the end.
41
Concept Store Opening in Hangzhou
»
Lifestyle hotspot in
the Middle Kingdom
ZWILLING opened its first Concept Store in the People’s Republic in the Hangzhou
Tower, one of the leading shopping malls in China. The internationally renowned
designer and architect Matteo Thun designed the shop in Hangzhou for the cosmopolitan shoppers. The celebrity guest at the opening ceremony was the Chinese actor
and singer Huang Xiaoming.
There are things you take pleasure in again and again! The
very best ingredients. The highest-quality utensils. Good
cooking. But above all, experiencing pleasure for all the
senses with others. ZWILLING is making a new dimension
in pleasurable shopping a reality with the opening of its first
Concept Store in China, the Middle Kingdom. Extending to
some 200 square metres, the new Concept Store invites
guests and customers to experience the lifestyle o
ffered by
ZWILLING and STAUB.
The Concept Store creates the perfect setting for E uropean
brands and aims to enable customers to discover and
experience the joy of cooking in a relaxed shopping

atmosphere. The shop design created by Matteo Thun, one
of the world’s most sought-after designers and architects,
creates the foundation for this: The use of different types
of wood and flooring materials indicates immediately to
customers in which of the two brand sections they currently
find themselves.
42
The challenge lies in presenting the culture of our shared
cooking to Chinese people and inspiring them to use the
products on show to achieve this lifestyle. Matteo Thun
«

Coherent
presentation of
the products
and brands

Matteo Thun, Milan-based
architect and designer
Store highlight: the wine bar
Whether used as consultation counter or as event space for
cooking demonstrations: a spacious cooking island in the
central area forms the heart of the store, where both brands
come together. A further highlight of the concept, aimed at
enhancing communication, is the wine bar. This is where
the hearts of wine enthusiasts beat even faster, as it is here
that connoisseurs will find the perfect combination of pleasure and functionality in the ZWILLING Sommelier range.
Whether you select individual pieces, choose a range of
different accessories or prefer sets, ZWILLING Sommelier
can be tailored to the needs of wine connoisseurs – perfect
for stylish wine-tasting experiences. A VIP lounge for smallscale events completes the store design. >>

Pleasurable shopping over
some 200 square metres
43
Concept Store Opening in Hangzhou
Matteo Thun comments “The challenge lies in presenting
the culture of our shared cooking to Chinese people and
inspiring them to use the products on show to achieve this
lifestyle,” describing the task he faced. The red ZWILLING
logo is a good introduction, first and foremost: in Chinese
culture, red is synonymous with the colour of happiness, joy
and passion.”
Sophisticated shopping experience in the
Chinese metropolis
“We have created an innovative concept with the new
Concept Store,” comments Claus Holst-Gydesen , CEO of
ZWILLING J.A. Henckels AG, summarising the idea of the
lifestyle hotspot, “which links people’s passion for cooking
and communicating with each other. We are convinced
that the store’s interactive approach will attract gourmets
back into the kitchen, even in China. Preparing food with
our high-quality products is a creative, happy and shared
experience.”
The Concept Store was opened at the beginning of October 2013 in the presence of the Management Board of
ZWILLING and Matteo Thun at a sophisticated event attended by many invited guests, including prominent figures
from the world of Chinese literature and visual arts and cinema, including Huang Xiaoming. The actor is well-known
from TV shows and movies and sang at the “Live Earth”
concert in Shanghai.
Hangzhou
The ZWILLING Concept Store in
Hangzhou Tower is located in the traditional city of Hangzhou to the southwest of Shanghai with a population of
eight million.
The city is an important centre in the
history of China’s civilization and was
mentioned as far back as 221 B.C. It
is regarded as the largest medieval
city in the world.
The central shopping mall is home to
a wealth of leading fashion, accessories and jewellery brands and offers
a sophisticated shopping experience
from its location alone.
ZWILLING has been in China for
almost 20 years and currently has

over 200 shop-in-shops.

Huang Xiaoming, Chinese
actor and singer
44
45
Event with Bob Kramer
Bob Kramer meets ZWILLING
Cult master forger meets a traditional company – Bob Kramer introduces himself and
his passion, but above all the Euro Carbon and Euro Stainless knife ranges from the
KRAMER by ZWILLING range, in the ZWILLING shop in Düsseldorf.
His knife-forging artistry is legendary.
He enjoys cult status amongst chefs
and connoisseurs of knives. Perfectly forged and sharpened blades are
the passion of Bob Kramer, one of
the best-known knife-forgers in the
USA – if not worldwide. Two exceptional, extremely high-quality and precise knife ranges have been created
by the current co-operation between
Bob
Kramer and ZWILLING under
the name KRAMER by ZWILLING:
Euro Carbon and Euro Stainless. They
combine German engineering skill,
Japanese workmanship and the visionary ideas of Bob Kramer.
Hints and advice from the
master in person
The knife-forging master has now travelled for the first time to Germany to
share his ideas and visions, as well as
his passion for knives, with a selected
clientele. The appropriate stage on
which the master introduced himself
and his knives to the public was the
new ZWILLING Flagship Store on the
Kö in Düsseldorf. The spotlight was
naturally on the special features of
KRAMER by ZWILLING knives and
their production. He also communicated his knowledge about correct
forging and grinding, revealed handy
advice and hints, showed what makes
a good knife and infected everyone
with his enthusiasm and joy about the
subject, the materials and products.
An altogether successful event with
delicious canapés, world-class knives
and an extremely friendly and approachable Bob Kramer.
Master of high-performance knives
Bob Kramer worked in commercial kitchens for
10 years until he decided to learn the art of
knife-sharpening. First he travelled the country
as a mobile knife-sharpener, “but the art of
knife-sharpening was not enough for me and
I had to produce them myself,” explains Bob
Kramer, before going on to become one of
120 master knife-forgers in the United States.
For some 20 years he has been passionately
devoting himself to the task of producing high-
performance knives and reducing the art of
blade-forging to its very essence.

The famous master forger shares his passion for
knives up close

The master in action:
Bob Kramer shows what
makes a good knife
46
47
40 Years of STAUB – Design and Innovation
40 year-long taste of
the unique
2014 is a year of celebration for STAUB. The company, from where the legendary cocottes originate, is celebrating 40 years of design and innovation. In recent decades it
has set the benchmark worldwide for perfect, authentic taste.
Beauty and multifunctionality – these
are the qualities that were important to Francis Staub when he developed his first cocotte in 1974. He
has combined them with the trends
of every age: brown, orange and a
compact design. From then on, the
designer developed more and more
ideas, launching STAUB’s well-known
range of cocottes and many other innovations, which successfully create
a sophisticated table setting, thanks
to their exceptional performance
and stylish design. Still today STAUB
products are the benchmark for castiron cookware, not just in France but
across the globe. And they represent
an integral element in the kitchens of
leading chefs – above all Paul Bocuse.
48
STAUB’s roots are in France. More specifically in the Alsace region, where
good food and traditional craftsmanship are deeply-rooted, the home of
hearty soups and stews and enamelled ceramics. The spotlight was on
pleasure and enjoyment from the very
outset. STAUB developed a lid, into
which ice cubes could be placed to
speed up condensation. Then, as now,
the picots or spikes on the underside
of the lid ensure an even “rainfall” on
the contents of the pot. The result: the
taste of the unique.
Four decades of persuasive innovations
To this day, exceptional products have
been systematically developed based
on the cocotte, each a success in its
own way: thus, for example, the company designed cocottes in the shape
of a cow, pumpkin or seasonal vege-
The first cocotte designed by Francis Staub
dating back to 1974
table, indicating the main ingredient
used. But also special cookware, like
the cast-iron mussel pot, which keeps
the delicious sauce especially warm
for a long time, found its way into the
unique STAUB range. Since 2000,
Mini-Cocottes have quickly grown to
become absolute classics. >>

Old 1950s-style advertisement
49
40 Years of STAUB – Design and Innovation
Traditional, authentic craftsmanship
STAUB Vegetable Cocottes

STAUB products are well thought-out down to the last detail and are
produced with genuine craftsmanship: that’s what makes them unique.
1
3
2
Each and every product is made using
traditional production methods and is
visually and technically checked several times throughout the manufacturing process. This ensures STAUB’s
stringent quality standards. STAUB
brings the unique qualities of French
lifestyle to your kitchen and table with
all its products.
The recipe for success:
Paul Bocuse and STAUB
4
5
6
7
The products in the Hexagon range, in
which the honeycomb-shaped pattern
on the frying surface creates a grilled
effect with meat and vegetable dishes, also have a firm place. The latest
innovation from STAUB in 2014 is the
Chistera Drop-Structure. Similar to the
picot, or spike, moistening system for
flat lids, the Chistera Drop-Structure
works for curved shapes, guaranteeing incomparably tender stews.
100 % made in France
8
9
1. Melting | 2. Mould-making | 3. Sand-casting: the sand mould can only be used once and is reproduced for every
casting | 4. Release of the castings from the mould and removal of excess metal | 5. Blast cleaning removes the mould
sand | 6. De-burring: uneven areas are removed here | 7. Shot blasting in preparation for enamelling | 8. 2 to 3 layers
of enamelling, inside and outside | 9. Firing at 800 °C for 30 minutes
50
The enamelled cast-iron, which STAUB
uses for its products, is a compound
of carbon-rich iron with an enamelled
coating predominantly made of glass.
It is one of the materials that stores
heat best, transfers it
slowly and distributes it absolutely
evenly – on all kinds of cookers. All
STAUB products are produced in
France with genuine craftsmanship.
The Chef of the Century has been
awarded three Michelin stars 45
times in succession since 1965. The
recipient of the Order of Merit of the
Federal Republic of Germany, First
class, has performed seminal work
for the kitchens of Europe for many
years. Paul Bocuse has also contributed to the development of kitchenware
products. His input has been incorporated again and again throughout
his intensive cooperation with STAUB
in improving their cast-iron products.
“French cuisine would never be what
it is without dishes slowly stewed in cocotte pans. And STAUB’s Cocottes are
truly outstandingly well-made products,” states the legend that is Paul Bocuse. Creativity, art and perfectionism
are what set apart the “Chef of the
Century”, as designated by the Culinary Institute of America. And the implements he uses to achieve this, make
the complete picture perfect!

The perfect team for French cuisine:
Paul Bocuse and STAUB
51
ZWILLING in Istanbul
Where East kisses West:
Istanbul
A dream of 1001 nights: history, culture and lifestyle merge in the pulsating city on the
Bosphorus and transform any visit into an unforgettable festival for all the senses.
ZWILLING will also soon be part of this allure and looks forward to the launch of its
subsidiary in this vibrant city that links different worlds.

Pure romance:
dreamlike sunsets in
Istanbul
Byzantium, Constantinople, Istanbul: this captivating
city had three different names throughout its 2600
year-long history, during which it was the capital of
three major global empires. You can feel world history at every corner as you wander through lanes
and alleyways, switching between antique and
modern architectural styles. Some parts of the historic Old Town have also been given World Heritage
Site status by UNESCO. Istanbul is the vibrant centre
of Turkish culture, trade, finance and media. Reason
enough for ZWILLING to have its own subsidiary
here from early 2014.
Istanbul links different worlds
More than 13 million inhabitants live in cultural diversity in
the City of 1001 Nights, which also has so much to offer
in culinary terms. Regional savoury and sweet treats from
throughout Turkey come together here. Seafood and fish
are both very popular due to the city’s proximity to the sea.
Istanbul is the world’s only city to stand on two continents.
The city is considered to be the bridge between Europe
and Asia, and is divided by the Bosporus and the Marmara
Sea. The Orient and Occident merge in a unique way in
Istanbul.
Exciting contrasts are visible at every step you take through
this cultural capital: in some places it is thousands of years
old, in others only a few months. Young Turkish women
stroll along the fashionable shopping street of İstiklal Caddesi in the trendy district of Beyoğlu, some in the most
fashionable designer outfits and others wearing traditional
veils. Chic gourmet temples, modern shopping malls and
glazed office buildings sit alongside magnificent mosques,
palaces and oriental bazaars. In spite of this polarity, Istanbul succeeds in living in harmony with its diverse cultures.
Many have fallen for the magic of the city. >>
52
53
ZWILLING in Istanbul
A
day in
Istanbul
A view of the Golden Horn
From the foot of the Galata Bridge you have a
magnificent view over the Golden Horn, which
separates modern Istanbul from the Old Town.
It’s worth taking a short break here to soak in the
wonderful view over the Bosphorus Bay.
This is where you barter: The Grand Bazaar
Soak in the thriving business life in the Grand Bazaar. It was built in the middle of the 15th century and measures 20,000 square metres. There’s
nothing you won’t find under its roof. Don’t forget
to haggle, as it’s part of the buying process.
Sustenance for the day: Simit
At the start of the day treat yourself to a traditional Turkish delicacy from a street vendor in one
of the small alleyways: Simit. The origins of the
popular round sesame bread date back some
500 years to the Ottoman Empire.
Veritable beauty: The Blue Mosque
We know this world-famous building in Europe
as the “Blue Mosque”. The Sultan-Ahmed
Mosque was constructed at the start of the 17th
century and is one the most important works of
Ottoman architecture. Unmistakeable: imposing
domes, blue-tiled semi-domes and six minarets.
Sweet treat; Osmanlı Macunu
See how on Istanbul streets, red, white, yellow
and green candy is twisted on a stick to create
a kind of lollipop A splash of fresh orange juice
and Osmanlı Macunu is ready to eat.
A delicious snack: a kebab
Istanbul is well-known for its street food. A kebab is perfect for eating on the go as you walk
through the winding streets of the city.
Up…up…up…! Galata Tower
The Galata Tower, which sits high above Istanbul,
is hard to overlook. It is located in the fashionable Beyoğlu district of the city and was formerly
part of the city’s fortifications. From the observation platform you have a magnificent panoramic
view over the City on the Bosphorus. Useful tip:
Do not miss the beautiful sunset – romance pure
and simple!
54
Well-rounded: Taksim Square
Taksim Square is a central traffic hub and is also
situated in Beyoğlu. From here the historic tram
runs through the fashionable shopping street of
İstiklal Caddesi.
Must-see: Hagia Sophia
Formerly a Byzantine church, then a mosque and
now a museum - Hagia Sophia means “The Holy
Wisdom”. Highlights of this attraction are its
magnificent interior and impressive dome.
Turkish tea
You simply have to follow tradition: treat yourself
to a short break with a glass of Turkish tea!
ZWILLING launches in the City
on the Bosphorus
In the last ten years, Turkey has become
the fastest growing market in Europe with
a population of 75 million. At the beginning of the 20th century, Turkey only had
a population of 14 million, which today
is the population of Istanbul alone. With
over 100 shopping centres, the City on the
Bosphorus is the country’s retail “capital”.
ZWILLING has had a store in a perfect
location since 2007 – in the Istinye Park
shopping centre, one of Turkey’s best
and most well-known shopping centres.
Z WILLING is now setting up its own sub
sidiary in Istanbul at the start of 2014.
55
Favourite Products for the Kitchen and Bathroom
Tool Box
What the heart desires
Everything at your fingertips! The bamboo
tool box provides perfect and quick access
to all your favourite kitchen utensils.
Whether traditional, innovative, ultra-precious or just brilliant – these
are things that make life simply more beautiful! These favourite pieces
will breathe fresh air into your kitchen and bathroom.
MIYABI 5000MCD
Original
KÜCHENHILFE
For over 70 years this classic
has been cutting herbs, flowers
or c ardboard, lifting capsules
and opening screw caps. The
KÜCHENHILFE (kitchen aid) is
a traditional all-rounder.
ZWILLING ® Spices
These ultra-sharp knives are a highlight for
discerning lovers of Asian cuisine. The special
powder steel is a high-grade steel for premium
use and the attractive Masur birch handle lies
perfectly in your hand.
You simply cannot fail to love these attractive matt stainless steel salt and pepper
mills! The high-quality ceramic grinding
mechanism is infinitely adjustable and the
mills are easy to fill, thanks to their “Pull &
Fill” mechanism.
TWIN ® Specials
Healthy, fat-free, low in calories and still delicious?
It’s possible! With this smoker set from ZWILLING,
you can now smoke fish, seafood, meat and vegetables at home with ease, odour-free and without
troublesome smoke.
TWINOX ® Spa
An eye-catching piece in your bathroom!
This sophisticated manicure station combines white porcelain, matt stainless steel
and high-grade thermo-ashwood and
keeps all your manicure products always
to hand. Handy: The matching saucer in
which to keep rings etc.
56
TWIN ® Sigma
No room in your kitchen? This handy pot
holder can be folded and stored away
compactly. Its high-grade silicone is also
heat-resistant up to 250 °C.
TWIN ®
Linking the tried and tested with innovation, focusing on form and function
and combining exquisite materials and state-of-the-art technology: that’s
the idea behind TWIN 1731. The Milan-based architect and designer
Matteo Thun designed this range of visionary knives for ZWILLING,
named after the year in which the ZWILLING brand was founded.
57
Product Overview
Page 22
Page 06
ZWILLING® Pro Peeling knife
38400-051
MIYABI 5000DP Santoku knife with hollow edge
34194-181
ZWILLING® Pro Vegetable knife
38400-091
MIYABI 600D Santoku knife with hollow edge
34454-181
STAUB Cinnamon Cocotte, round
∅ 20 cm: 40511-294
∅ 22 cm : 40511-295
∅ 24 cm: 40511-296
∅ 26 cm: 40511-297
∅ 28 cm: 40511-298
Page 25
STAUB XS Mini heart-shaped Cocotte
white: 40511-096
basil : 40511-095
cherry: 40511-093
blue: 40511-094
orange: 40511-097
ZWILLING® Pro Paring knife
38400-081
Page 16
ZWILLING® Plus Wok
40992-332
ZWILLING® Pro Chinese chef’s knife
38419-181
STAUB Cinnamon Cocotte, oval
∅ 27 cm: 40511-367
∅ 29 cm: 40511-299
∅ 31 cm: 40511-300
STAUB XS Mini square Cocotte
white: 40511-101
basil: 40511-100
cherry: 40511-098
blue: 40511-099
Page 06
Z WILLING® Sharp Pro
32595-000
ZWILLING® Plus Steamer insert for woks
40992-932
STAUB Cinnamon mini-cocotte, round
∅ 10 cm: 40511-365
STAUB XS Mini Ramekin
white: 40511-106
basil: 40511-105
cherry: 40511-103
blue: 40511-104
STAUB Cinnamon American square grill
30 x 30 cm: 40511-368
Page 12
MIYABI 6000MCT Santoku knife
34074-181
ZWILLING® Plus Wok, coated
40992-032
STAUB Mug
basil: 40511-116
cherry: 40511-114
blue: 40511-115
Available from May 2014
The products shown here only represent certain items from the entire range.
All brands and ranges offer further models and designs to meet every taste and purpose.
58
STAUB Cinnamon Pumpkin Cocotte
∅ 24 cm: 40511-403
59
Product Overview
Page 34
Page 26
Page 37
MAYFIELD Dinner spoon
007147-801
STAUB Multifunctional Loaf pans
black: 40511-482
grey : 40511-483
Page 56
Original KÜCHENHILFE
43923-200
Hello Kitty children’s flatware
07133-210
MAYFIELD Dinner fork
07147-802
TWINOX® Spa manicure station
39500-063-9
Page 29
MAYFIELD Dinner knife
07147-805
Page 39
TWIN® Sigma pot holder
40460-710
ZWILLING® Sommelier Wine cooler
37900-004
MAYFIELD Coffee spoon
07147-830
STAUB Multifunction saute pan
Ø 24 cm black: 40511-473
Ø 24 cm graphite grey: 40511-471
Ø 24 cm cherry: 40511-475
Ø 24 cm blue: 40511-477
Ø 24 cm basil: 40511-479
Ø 28 cm black: 40511-472
Ø 28 cm graphite grey: 40511-470
Ø 28 cm cherry: 40511-474
Ø 28 cm blue: 40511-476
Ø 28 cm basil: 40511-478
ZWILLING® Sommelier Waiter's knife classic
39500-053
Page 57
Page 35
ZWILLING Sommelier Waiter’s knife
39500-049
®
MIDTOWN Dinner spoon
07148-801
MIDTOWN Dinner fork
07148-802
Page 30
John Pawson for Demeyere, Stew pot with lid
40850-251
ZWILLING® Sommelier Drop ring
39500-051
MIDTOWN Dinner knife
07148-805
ZWILLING® Sommelier Foil cutter
39500-047
MIDTOWN Coffee spoon
07148-830
ZWILLING® Sommelier Corkscrew
39500-048
The products shown here only represent certain items from the entire range.
All brands and ranges offer further models and designs to meet every taste and purpose.
Tool Box, bamboo, large
37880-101
TWIN® Specials smoker set
40990-001
TWIN®
31880-000
MIYABI 5000MCD Gyutoh
34373-201
ZWILLING® Sommelier Decanter
39500-048
60
ZWILLING® Spices
salt and pepper mills
salt mill: 39500-018
pepper mill: 39500-019
Knife block
ZWILLING® Sommelier Wine pump
39500-052
61
LEGAL NOTICES
ZWILLING Living – Our Customer Magazine
2014 Edition
Publisher
ZWILLING J.A. Henckels AG
Gruenewalder Strasse 14-22
42657 Solingen · Germany
www.zwilling.com
www.zwilling.com
Photographic credits
P. 3: © johnnym26 - Fotolia.com; P. 43: © Francesca Lotti; P. 49:
© Thomas Renz - Fotolia.com /© donatas1205 - Fotolia.com; P. 52:
© silver-john - Fotolia.com; P. 54: © kristina rütten - Fotolia.com / © jasckal - Fotolia.com / © Rafael Ben-Ari - Fotolia.com / © hypnocreative Fotolia.com; P. 55: © Circumnavigation - Fotolia.com /© karnizz Fotolia.com / © johnnym26 - Fotolia.com / © jokerpro - Fotolia.com/
© oguzdkn - Fotolia.com; P. 1–62: ZWILLING J.A. Henckels
Sources
P. 10, 11, 31, 53, 54, 55: Wikipedia; P. 11: JNTO Japanese Tourism
Office, Frankfurt; P. 54, 55: Istanbul Tourist Information
No. 99911-052 · 01/2014-2.0 · © 2014 ZWILLING J.A. HENCKELS AG
4 009839 330346
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