Equipment, Books, Ingredients

Here are some Amazon links to equipment, books, and ingredients mentioned in this blog.

Global Chef’s Knife

I was in a housewares store in Japan, looking for a Global Chef’s Knife that had been mentioned in Anthony Bourdain’s Kitchen Confidential.  My Japanese friend showed me three knives, “This one is for meat, this one is for vegetables, and this one … this one is almighty.”  I think he meant “all-purpose,” but there was no way I was leaving without the almighty one!  It has served me well for over ten years and re-sharpens easily with a sharpening stone.

Buying a KitchenAid Artisan Mixer has changed my life!  Baking is much easier: mixing dough, whipping egg whites, whipping cream.  It comes with a paddle, whisk, and dough hook.  Plus there are additional attachments that can be purchased: ice cream maker, pasta maker, juicer.

To make ice cream, I use the KitchenAid Ice Cream Maker attachment.  This consists of a bowl that goes in the freezer, and a dasher and drive assembly that attaches easily to the KitchenAid mixer.  The ice cream, yogurt, or sorbet base is poured into the bowl and spun by the dasher to freeze.

A Silpat is a silicon-coated baking surface that is non-stick and re-usable.  Use it to bake cookies or make nut brittle.

I use a Sony NEX camera to capture all of the images on this site.  The Sony NEX series is a new generation of “mirror-less” digital cameras that have large sensors inside of a small camera body.  This camera has an APS-C size sensor found in many larger digital SLR cameras, like the Nikon D7000, and is much larger than the sensors found in point-and-shoot cameras.  It therefore captures a lot of light and detail, yet the body size is similar to a point-and-shoot camera.

Books

Momofuku Milk Bar by Christina Tosi

Momofuku by David Chang

American Flavor by Andrew Carmellini

Urban Italian by Andrew Carmellini

The Figs Table by Todd English

Flour by Joanne Chang

Sunday Suppers at Lucques by Suzanne Goin

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Kokkari: Contemporary Greek Flavors by Eric Cosselman

Molto Italiano by Mario Batali

Ad Hoc at Home by Thomas Keller

Ingredients

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