Kitchen Equipment

I shy away from complex equipment in the domestic kitchen (thus depriving myself of a potentially large income promoting them!), preferring to have more basic utensils of good quality. Among the essentials: a stove that can really blast out heat (more of that later); a complete set of high-quality professional knives (Dick or Sabatier); half a dozen stainless-steel pots with copper bases varying in capacity from one to twenty litres; a strong food mill; a set of whisks of varying flexibility and sizes; wooden spoons; stainless-steel ladles; a marble rolling pin, a Marlux pepper grinder; a range of baking dishes, terrines, moulds and cake tins; two copper sauteuses; a large, sturdy, non-stick frying pan and a smaller one for crêpes; three sturdy sieves; a large chinois; a medium dome-shaped sieve and a fine conical hair sieve. I find common kitchen tongs indispensable and would be lost without a large wooden chopping board. Three pieces of electrical equipment can make life easier: an ice-cream churn, a food processor and a Bamix.