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wash it before eating. See appendix C (page 318) for the complete
Dirty Dozen and Clean 15 list.

Essential Tools and Equipment

Every kitchen should be stocked with certain basic cooking equip-
ment, like measuring cups and spoons, spatulas, wooden spoons, a
box grater or hand grater, and a vegetable peeler. These will be used
in the recipes in this book. But beyond the basics, here’s what else
you should have available for cooking:

Knives: A good chef’s knife, paring knife, and serrated knife are all
must-haves in the kitchen. For each tool, choose the best quality
you can aford and make sure it feels good in your hand.
Rimmed baking sheet: Choose a light-colored baking sheet and
be sure it’s heavy duty so it can withstand high temperatures for
roasting vegetables. A 10-by-15-inch baking sheet is a versatile size.
Wire-mesh strainer: This tool can double as a colander if it’s
big enough. Pay attention to the size of the holes. If you only have
a large-holed strainer, small items like grains or beans could fall
through.
Tongs: Tongs can act as an extension of your hand, and they are
necessary for grilling. Choose a spring-loaded model for ease of use.

Kitchen shears: Kitchen scissors can serve many utilitarian uses
in the kitchen: They can snip fresh herbs, open containers, chop
tomatoes in the can, and cut meat into bite-size pieces. Dishwasher-
safe shears that separate are the most convenient.

Steamer basket: Steaming vegetables helps them retain more
nutrients than boiling, and this gadget is great for quickly cooking
portions of fresh veggies. Look for a collapsible basket with sturdy
handles for ease of use.
Nonstick skillet: Using a nonstick skillet reduces the need for fats
and oils while helping prevent food from sticking. If you are con-
cerned with the chemicals often found in nonstick pan coating,

Preparing to Eat Clean 43