I’m a firm believer in a well-stocked pantry. In fact, mine is probably overstocked. As I was working on the recipes for this book, I found that I fell back on the same pantry items over and over again, and so I thought it would be good to make a list of those items. This might seem like a daunting list, but the idea isn’t that you should go out and purchase all of these immediately. It’s just to give you an idea of things that you might try to keep on hand to make life easier in the kitchen.
Also, this is far from a complete list of all the ingredients used in this book, but it’s a fantastic start and is simply the most common one hundred ingredients that I used in these recipes. Most are nonperishable or have long shelf lives. The top one hundred are: