Recommended Channels
Jacques Pépin
The master of classical French technique — his YouTube channel is a masterclass in precision and warmth.
Watch on YouTube →Internet Shaquille
Clear, methodical explanations of cooking science and technique for the curious home cook.
Watch on YouTube →Ethan Chlebowski
Evidence-based cooking — understanding why techniques work, not just how.
Watch on YouTube →Kenji López-Alt
Author of The Food Lab — scientific rigour applied to everyday cooking.
Watch on YouTube →Chef John (Food Wishes)
Approachable classical technique with a focus on restaurant-quality results at home.
Watch on YouTube →Essential Books
The Food Lab
The definitive science-of-cooking text — explains why every classical technique works.
Jacques Pépin: New Complete Techniques
The most comprehensive photographic guide to classical French technique available.
Salt, Fat, Acid, Heat
The four elements of good cooking distilled into an accessible, inspiring guide.
On Food and Cooking
The scientific foundation of culinary understanding — what is actually happening in the pan.
The Professional Chef
The textbook used in professional culinary programmes — comprehensive and technical.
Supplies by Budget
Knives
- 8-inch Western chef's knife (Victorinox Fibrox — the professional's budget pick)
- Honing steel
- Large cutting board (wood or composite)
Pans
- 10-inch stainless frying pan (Tramontina)
- 1L and 3L saucepan
- 5L stockpot
Knives
- Wüsthof Classic 8" chef's knife
- Paring knife
- 1000/3000 grit whetstone
Pans
- Cast iron skillet 10"
- Enamelled Dutch oven (Le Creuset or Lodge)
- 10" non-stick for eggs and fish
Tools
- Instant-read probe thermometer (Thermapen)
- Kitchen scale
- Fine mesh strainer
- Mandoline
Knives
- Japanese chef's knife 8" (Global or MAC)
- 6000-grit finishing stone
- Leather strop
Equipment
- High-powered blender for purées
- Tamis (drum sieve) for pomme purée
- Scale accurate to 1g