• A good chef’s knife. Keep it sharp. The sharper the knife, the safer it is. 
  • A good cutting board. John Boos is best. Make sure it’s wood. Never get plastic. 
  • A good paring knife. For cutting small things, hulling strawberries. I have a Bob Kramer paring knife.
  • An enameled Dutch oven. I use this Le Creuset
  • A large skillet. You don’t need fancy stuff. Cast iron is fine. Just a little soap and water, and never store it wet or it’ll rust.
  • A digital scale that measures in grams and ounces. (More on this later.)
  • A nonstick skillet, for eggs. 
  • A wooden spatula. (The flat surface of a wood spatula is far superior than a wood spoon for deglazing a pan.)
  • A silicone spatula. I love the bendiness of silicone spatulas. Find one that is sturdy but comes to a sharp edge. This will allow you to mix things better and clean out mixing bowls. Although, if you ask me, I never minded leaving excess batter in the bowl as a little treat for the chef.)
  • Instant thermometer. Get a Thermapen. It’s the last instant thermometer you’ll ever buy.
  • Probe thermometer.
  • Sieves of various sizes.
  • A Tamis.
  • Silicone Bench Scraper
  • Graters. Microplane is the best. I recommend their Professional series without all the plastic as they’ll last much longer. 
  • A whisk. 
  • Mixing bowls.
  • A spider, a.k.a. a spiral wire skimmer.

 

Nice to have, but not required for this book:

  • Electric hand mixer. 
  • Blender.
  • Food Processer.

 

Things you DO NOT need. Ever. Unless you got them as wedding gifts. Like we did. [And are so thankful for!]

  • Measuring Cups.
  • Measuring Spoons.
  • A colander. (Use a spider, or use your tamis.)
  • Stand mixer. (Unless you bake a lot.)