Page 182 - YC Cooking School

French Classics

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Equipment you can't do without

Your life as a cook will be made infinitely easier if you have the right attitude towards
cooking. As Franck’s food philosophy says, cooking is a generous deed that’s all about
giving. Remember this when you cook, and if it becomes a chore, stop and get some
takeaways instead! When you’re feeling inspired again, here are some tools that every
kitchen should have.

1. A good large chopping board
2. Knives - Note: A paring and chef’s knife are the two most important knives to have in your
collection
3. A good selection of different-sized non-stick frying pans
4. Cast-iron griddle pan

5. A set of heavy-based pots and pans with lids
6. Wooden spoons
7. Metal spoons
8. Hand whisk
9. Ecumoire - Note: This is a perforated, large, flattish skimming ladle
10. Ladles in two different sizes
11. Fresh citrus squeezer - Note: You should only ever cook with freshly squeezed citrus juice
12. A microplane - Note: You’ll need this to grate nutmeg, ginger and sometimes garlic
13. A hand-held stick blender
14. A food processor

15. A pestle and mortar for crushing pepper and spices

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