BOOKS I RECOMMEND TO IMPROVE YOUR COOKING
On Food and Cooking: The Science and Lore of the Kitchen
Hardcover:
Kindle:
The Flavor Bible
Hardcover:
Kindle:
The Professional Chef
Hardcover:
Kindle:
Salt, Fat, Acid, Heat
Hardcover:
Kindle:
Baking and Pastry by the CIA
Hardcover:
Kindle:
KNIVES I USE & RECOMMEND
All tasks | Global Santoku:
Global Set:
For small jobs | Global Paring Knife:
For precision work | Misono:
Fish filleting | Misono Slicer:
Cleaning fish | Misono:
Vegetable cleaver | Misono:
KITCHEN GEAR I USE & RECOMMEND
Thermometer I use for proteins:
Affordable quality ice cream maker:
Awesome squeeze bottle for purees or oils:
Measuring cup I use:
Affordable quality whetstone:
Plating rings I use: &
My Chef apron:
Fish bone tweezers:
Vitamix I use:
Rack I use for storing kitchen equipment:
Mixer I use:
Salad spinner:
Zester we use in restaurant kitchens:
Parisienne melon baller I use:
Silicone molds I use for pastry: &
Food processor:
Digital scale:
Storage deli containers I use: &
The best sauce pan ever:
Ladle I recommend:
Great whisk set:
Japanese mandolin we use in restaurants:
Fish spatula:
Tongs I recommend:
Amazing silicone spatula set:
Measuring cups I use:
Bowl set I use: