The Basics

I have been fortunate enough to cook in kitchens with a wonderful array of equipment. Good-quality equipment does not come cheap but it is worth it in the long run. I advise using stainless steel bowls and silicone moulds but it is not always essential. I have also had the misfortune of working in kitchens with limited space, wonky ovens and little equipment - the secret is being able to adapt. I would always advise shopping around and looking online for the best price.

I would recommend a few basic items that are essential throughout this book - digital scales, stainless steel bowls, whisks, spatulas and a step palette knife - please see the detailed equipment section in the pages that follow. Also included in this section are just a few notes to bear in mind before getting started. They are not recipes but ways of working that will help you along the way.