Confessions of a Foodie

To me the cookbook to have is "The Joy of Cooking" it will give you not only detailed steps but why they are done and some history of the foods. I agree with the Kitchen Aid Mixer due to the fact that I use mine in the kitchen at least four times to the minimum in one week or more. Be careful on what you are buying quality is better than looks. You want something that will do more than just a few things for you a multi-task item. I hope this helps you. Cook for the love of cooking.

great minds think alike! :)

I agree. The Joy of Cooking is an essential reference for technique and has plenty of recipes in it to keep you satisfied. I have a copy of Gastronomique as well, but more as a food reference than a cook book. As far as gadgets go you have to evaluate your use of basic tools. Can you do without a food processor? Maybe. I hand cut almost everything. The only time I use the processor is when I know that A) the job will take too much time or, B) the processor is far superior than my own knife skills. A kitchen aid is a god-send but only if you REALLY like to bake or are going to use its various applications. I believe in the merit of whipping egg whites by hand and making emulsions by hand, but the same rules apply; time/capability. Whenever I walk in a Williams Sonoma, or Sur le Table I love to stroll through the gadget corner as if it were some sort of museum. There are so many things, like a mango pitter. Who eats that many mangos? I think a micro-plane is a must have for every competition chef but the at-home chef will seldom need a micro, unless they really like to make fancy presentations. Otherwise, a plain box grater works just fine. I guess what I am trying to say is that take a look at all the gadgets you have, and ask yourself, "Do I REALLY need this? Can I do the same job with just basic tools?" I'll throw this in their as well. Knives are great but you have to take care of them. A diamond steel will do almost all the work that needs to be done. Don't use a knife block as it can be a breeding ground for bacteria-get a magstrip. Streamline the knives you have-a good chef knife in competent hands goes a long way. A boning knife will do you well if you are breaking down chickens and cleaning meat yourself. A paring knife will do almost anything you can't get done with a chef knife. A santuko is nearly useless if you've a decent chef knife. A cleaver is good only for getting through bones. I like to have a carving knife for when I do roasts, and a utility knife to open things with. I have two cutting boards....a glass one for meat and a wood one for produce and veggies. The glass is non-absorbent so it keeps from dangerous bacteria soaking into it like a wooden one. If you keep a wooden block take care of it. Oil it every 2-4 uses with veggie oil, and stand it on end to keep from warping. In the end, I think the most impressive kitchen is the one with the least stuff in it. It shows the chef knows how to use each and every tool to its full potential, and if you have more counterspace not only is this good for you, but I think a lot of counterspace is some sort of bragging right. I have a lot!

@tracyann: thanks for the advice! I shouldn't admit this, but I don't have the "Joy of Cooking" on hand. @sweetkeel: :-) @chefk: Wow. Thanks for the great comment. Have you found Gastronomique helpful? I really want to get a copy. I also agree with you on the mixer since I really don't bake that much.