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Description

This one is serious reading—for all of the “eggheads” out there...

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Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence

Updated Jul 11, 2006

Description

The photography is amazing. It’s not a heavy weight book, but has some good basic information. It’s great for helping you understand that caviar can be part of recipes.

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Mother of Pearl Caviar Spoons

Updated Jul 11, 2006

Description

They‘re beautiful and delicate, and even if you’ve made a really groovy creative vessel to serve your caviar, it adds a nice touch of elegance without making it FRIGHTENINGLY elegant.

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Nathaniel's Nutmeg: Or, The True and Incredible Adventures of the Spice Trader Who Changed The Course Of History

Updated Jul 11, 2006

Description

I’m a huge fan of the historical food novel!(l!

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3 people recommended this item

Larousse Gastronomique

Updated Jul 11, 2006

Description

I have a vintage copy. It has everything you want to know about food in one book as far as reference goes. It’s the dictionary of food

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Chef Magazine

Updated Jul 11, 2006

1st to recommend

Description

This is really a trade publication that keeps you up on where chefs have moved to, what organizations and chefs are participating in competitions. They also have some good recipes and photography.

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3 people recommended this item

Mastering the Art of French Cooking

Updated Jul 11, 2006

Description

One of Julia Child’s early cookbooks with Simone Beck. You must learn to crawl before you can run! I think everyone should learn basic French technique. It will open up the world to you culinarily. When you learn those techniques, you learn about chemistry and what food does: what acid does to food, what heat does to protein...It’s all about learning the basic skills and practicing them.

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Forschner 8-in. Bread Knife

Updated Jul 11, 2006

Description

Just for slicing bread.

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Forschner 10-in. Chef's Knife

Updated Jul 11, 2006

Description

I use this for everything. Keep your knives sharp for God’s sake!

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37 people recommended this item

KitchenAid Artisan Stand Mixer

Updated Oct 23, 2006

Description

One of the few appliances I use in the kitchen. Everything else you can do with good knife skills and a BIG cutting board.

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Le Creuset Baking Pan

Updated Jul 11, 2006

1st to recommend

Description

Primariy for roasting and oven work. The biggest mistake people make when they roast things is covering or crowding them. This gives you lots of space.

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Le Creuset Saucepan

Updated Jul 11, 2006

1st to recommend

Description

For cooking and boiling smaller amounts of liquid.

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4 people recommended this item

Le Creuset 12" Skillet

Updated Nov 17, 2006

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- lecreuset.com
- chefsresource.com
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Description

You can do everything from sauteing to reheating pizza without turning on your oven!

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6 people recommended this item

Le Creuset 9 1/2 quart French Oven

Updated Nov 17, 2006

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- Williams-Sonoma
- lecreuset.com
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Description

I have my grandmother’s set of these pans. All you need are 4 pans: Dutch oven is great for braising and boiling water. You can even roast a chicken in it!

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Stainless Steel Tongs

Updated Jul 11, 2006

Description

Pick some up from a restaurant supply store. Once you are accustomed to using them, they become an extension of your fingers. It’s like being Edward Scissorhands.

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