You don’t need a lot of fancy stuff to get going in the kitchen but here is a list of all the equipment used in this book.
Basics:
- mixing bowls
- skillet
- jelly-roll pans
- cookie sheets
- oven-to-table baking pans
- metal baking pans
- tube pan
- microplane
Tools:
- can opener
- silicone spatula
- wooden spoon
- pastry brush
- rolling pin
- metal spatula
- whisk
- knife
- cutting boards
- tongs
- potato masher — optional
- parchment paper
- strainer
- ladle
- measuring spoons
- measuring cups, liquid and dry
- cupcake tin
- garlic press
Safety:
- disposable gloves
- oven mitts
- fire extinguisher
Big-ticket items:
- immersion blender
- food processor
- blender — optional
- stand mixer
This post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.
