Fun fact: I once wrote a 90-page cookbook for a publishing class I took. It was a pretty sweet cookbook, if I do say so myself. I geared it toward college students and beginners to cooking who want to get the basics down while at the same time learning how to become creative with food. Being able to make alterations and not always relying on a recipe, you know?
Anyhow, I share this with you because one of my favorite parts of this cookbook was the information I included on stocking your kitchen—both food-wise and utensil-wise. I think figuring out what to keep around your cooking area can be a little intimidating, so these are two lists I drafted to help with that.
I will admit that the lists are pretty long, but that’s because they’re meant to be something you work toward. And they are to be tailored to fit your particular needs and preferences, of course. So…just treat these as guidelines!
This is my first time embedding a file on here, so I’m still figuring out how to navigate it. But if you hit the little button in the upper right corner, it’ll take you to a new tab where you can download it and print it out 🙂