The staff, April 9, 1999
EQUIPMENT
The equipment used most often for these recipes includes: food processor, blender, KitchenAid or other heavy-duty mixer, large stockpot (over 16 quarts), heavy sheet pans, Silpat (flexible silicon-coated nonstick fabric sold in sizes to fit commercial baking sheets), chinois (fine-meshed conical strainer), tamis (large flat sieve), heat diffuser, juicer, Japanese mandoline (Benriner), plastic bowl scraper, coffee grinder or spice mill, scale, instant-read thermometer, deep-fry thermometer, palette knife and small offset palette knife, graduated round cutters, pastry bag and tips, and small plastic squeeze bottles.
Special equipment used in specific recipes includes: small blowtorch, mini food processor, ice-cream maker, meat grinder attachment for KitchenAid or other heavy-duty mixer, pasta machine, fluted pastry wheel, scalloped oval melon baller or scoop, parisienne baller, larding needle, sugar shaker, oval ice-cream scoop, gnocchi paddle, juicer, ring molds in assorted sizes, 4-ounce hemisphere molds, cornet molds, egg cutter, and truffle shaver.
Note: Ring molds can be purchased from a variety of stores listed in this section or they can be made using cans readily available in the grocery store. Remove both the tops and bottoms of appropriately sized cans, making sure that the edges are smooth. Wash the cans well before using.
All sources below ship to customers. Culinary Institute of America at Greystone
tel: 888-424-2433; fax: 877-967-2433 J.B. Prince Company, Inc.
tel: 800-473-0577; 212-683-3553
Sur La Table
tel: 800-243-9852
Web site: www.surlatable.com
Williams-Sonoma
tel: 800-541-1262
Web site: www.williams-sonoma.com
It is essential to use high-quality cookware, such as Bourgeat or Le Creuset. Le Creuset is available in cookware stores and kitchenware departments. For Bourgeat’s high-quality French copper, stainless steel, and nonstick cookware, which is used in many restaurant kitchens, contact:
Bourgeat
tel: 800-469-0188
Web site: www.bourgeat.fr
E-mail: bourgeat@aol.com (reference: The French Laundry Cookbook)
INGREDIENTS
Most specialty food stores carry or can order most items used in these recipes. The following sources will ship directly to you.
For wildflower honey, Banyuls vinegar, Carnaroli rice, pink and gray salt, fleur de sel, marrow beans, salt-packed anchovies, candied Morello cherries, vacuum-packed unsweetened chestnuts, verjus, white truffle oil, lemon oil, gelatin sheets, white rock salt, and apple pectin:
Culinary Institute of America at Greystone
see Equipment
Dean & DeLuca
tel: 800-221-7714; 212-226-6800
fax: 800-781-4050
Web site: www.dean-deluca.com
Williams-Sonoma
see Equipment
For fresh truffles, white truffle oil, truffle juice, bottarga di muggine, and caviar:
Urbani Truffles USA
tel: 800-281-2330; 718-392-5050
fax: 718-391-1704; also
tel: 213-933-8202; fax: 213-933-4235
Web site: www.urbani.com
E-mail: urbaniusa@aol.com
For fruitwood smoked salmon:
Max & Me Atlantic Smoked Salmon
tel: 800-503-3663
fax: 215-297-0391
For moulard duck foie gras, squab, quail, guinea hen, venison, and rabbit “super” saddles:
D’Artagnan
tel: 800-DARTAGN (800-327-8246);
973-344-0565
fax: 973-465-1870
Web site: www.dartagnan.com
For specialty produce such as hearts of palm stems:
George Cornille & Sons Produce
tel: 312-226-1015; fax: 312-226-3016
Panko crumbs, quail eggs, fresh soybeans, garlic chives, yuzu juice, and black sesame seeds are available at Asian grocery stores and markets.
Veal tongues, beef cheeks, pigs’ heads, pigs’ feet, sweetbreads, and caul fat are available at ethnic butcher shops.