To prepare most of the dishes in this book, you need some basic items in your kitchen. Most of these can be purchased from all-purpose discount or home stores, some grocery chains, kitchen specialty stores — or, of course, online. If you have everything on the list below, you are prepared to make almost any recipe!
You can get anything from a cheap, poorly-constructed version of an item to more expensive but sturdier versions made of steel, glass, ceramic, wood, etc. Remember that higher-quality items look and feel better and are built to last. If you are just starting out, you can get inexpensive versions of these items and replace them with better quality ones as you develop a feel for what you like.
Quality kitchen gadgets also make great gift ideas! For a festive presentation, try wrapping nice utensils such as olive-wood or bamboo spoons and silicon spatulas in red and green tissue paper like long-stemmed roses, and present them in a nice ceramic or stainless steel utensil holder.
The most basic equipment: Buy the best you can afford
I assume that you already have plates, bowls, drinking glasses, forks, spoons, knives, an oven, a gas or electric stove, a refrigerator, and a freezer.
Invest your money on the best quality you can afford of these two items:
A good quality chef’s knife. I use a Henckels knife and paid about $60 for it (ouch!), but it has been worth every penny and is easily resharpened.
A good quality 2-quart saucepan with a lid. Look for one made of enameled cast iron or tri-ply stainless steel with an aluminum core. You will rarely burn food, and it cleans up easily. I like brands such as Le Creuset or All-Clad, but any similarly constructed pan will work.
Other basic equipment: These items will complete any kitchen
- Two more saucepans (1- and 4-quart) with lids
- A 10-inch skillet with a lid
- 8×8-inch glass or ceramic baking dish
- Mixing or prep bowls in varying sizes (6-inch, 8-inch, 10-inch)
- Paring knife
- Set of measuring cups
- Set of measuring spoons
- Salad spinner (for washing and drying greens)
- Two cutting boards (one for meat, one for everything else)
- A rimmed baking sheet
- A wire cooling rack
- Two wooden spoons (rounded end and flat end)
- Rubber or silicon spatula/scraper
- Pancake turner, or other wide and flat utensil
- Whisk (though a fork is often a fine substitute)
- Metal tongs
- Vegetable peeler
- Can opener
- Corkscrew
- Kitchen scissors
- Grater with both large and small holes (I prefer Microplane brand)
- Metal mesh strainer
- Citrus juicer
- Two oven mitts
- Several kitchen towels (and wash them often)
- Aluminum foil
- Plastic wrap
- Parchment paper
- Various food storage containers (zipper bags, containers for leftovers)
- Clips or clothespins for keeping bags closed
Nice extras
- 9×13-inch glass or ceramic baking dish
- Splatter screen
- Quick-read food thermometer (such as a Thermapen)
- Colander
- Ladle
- Rolling pin
- Meat mallet
- Mandoline or manual food chopper (makes quick work of slicing and dicing veggies)
- Bread loaf pans and round cake pans
- Blender or immersion blender
- Microwave oven
- Electric hand mixer or stand mixer (the kind with the bowl attached)
- Food processor
- Instant Pot or other pressure cooker