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Two: My cake tester. Perfect for determining the temps of meat and fish. My immersion blender. Not sure if these are gadgety enough but I use them almost daily.
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Bittman's "How to Cook Everything" has already been mentioned, but another great book is "Cookwise," by Shirley O. Corriher. It is kind of like McGee meets Bittman in a very readable form. I love the Professional Chef and FCI's book (I am an alum and working chef) but they may be too voluminous for someone just starting out. Btw, Michael, picked up Ratio and it is a great book... good work as always.
Toggle Commented May 23, 2009 on Cookbooks That Teach at
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