Chef Paul Yeck of America Eats Tavern always has a Kuhn Rikon pairing knife on hand, and would like to see a new set of Swiss blades in his stocking this year. $30 for three-piece set at williams-sonoma.com Photograph by Williams-Sonoma.com
Cafe Saint-Ex’s Billy Klein is hoping for Modernist Cuisine, the six-volume “encyclopedia of magical info” from billionaire mad scientist Nathan Myhrvold. $450 at amazon.com Photograph by Amazon.com
Zaytinya toque Michael Costa hopes for a Cuisinart electric pressure cooker for making “the best chicken stock imaginable!” $100 at bedbathandbeyond.com Photograph by bedbathandbeyond.com
Urbana’s executive chef, John Critchley, suggests giving a carb-loving friend a pasta chitarra (classic pasta maker) for the holidays. $40 at surlatable.com Photograph by Surlatable.com
David Guas of Bayou Bakery would like to to see this ten-inch Shun chef’s knife under the tree. $190 at williams-sonoma.com Photograph by Williams-Sonoma.com
Chef Danny Bortnick of Firefly Restaurant has dreamed of a Berkel meat slicer since he first saw one in Tuscany. $7,339 at katom.com Photograph by KaTom.com
Graffiato chef-owner Mike Isabella wants a Vita Prep blender because it creates smooth soups and sauces. $560 at amazon.com Photograph by Amazon.com
Cheesetique owner Jill Erber would love to receive a fresh white winter truffle to shave over pasta or risotto. $305 at dartagnan.com Photograph by D’Artagnan.com
Chef Todd Gray (Equinox, Muse, Watershed) has a Le Creuset braising pot on his wish list. $185 to $255 at Le Creuset Bethesda Row Photograph by lecreuset.com
Philippe Reininger, executive chef at J&G Steakhouse, craves jamón ibérico pata negra. $99 per pound (or $25 for a quarter pound) at Dean & Deluca Georgetown Photograph by spanishtaste.es
