Essential kitchenware
One of the joys about making this book was the fantastic excuses I could come up with to justify buying expensive kitchenware such as thick, titanium saucepans and frying pans and powerful blenders. Saying that though you can do virtually all the recipes in this book using only a few basic kitchenware things such as:-
decent weighing scales,
thick bottomed saucepan (large and small),
thick bottomed frying pan,
pestle and mortar,
measuring jug and a
very sharp knife.
If you can afford more things then I would advise getting:-
Set of measuring spoons (¼, ½ and 1tsp and a 1tbsp),
Set of measuring cups (60ml, 80ml, 125ml and 250ml),
blender with a nut grinder,
mandolin (not the instrument),
juicer,
knife sharpener and
a steamer
I do advise that you get as good a knife as you can (£40+) as they make a HUGE difference. Blunt knifes increase the chance of accidental slips and a very sharp knife will cut straight. In all fairness you are going to be a lot more careful if you use a knife that can slice your finger off compared to a knife that can not cut your tomatoes in half without making a pile of red goo. My last thing to say about knives is to use wood chopping boards as they blunt knives less than plastic or glass.
