Kitchen Shop

Kitchen Shop and Gift Guide for Cooks, photograph of a kitchen and kitchen window

Welcome to the Kitchen Shop!

Smells good! What are you cooking?

Every cook needs good tools, and these are some of my favorite essentials. Everything in the Kitchen Shop is something that I either use personally or is a very close approximation. I also share why I recommended it.

Most items in this shop are affiliate links, meaning that I receive a commission for qualifying purchases. Especially in this Kitchen Shop, I’ve given a couple of different options for retailers for the same item, as these items are widely available.

Shopping in this Kitchen Shop helps to support me in creating Wonder & Sundry, and I’m grateful that you’ve chosen to shop here. Thank you!

Food Prep & Food Storage


I use Le Creuset almost exclusively when I’m cooking at home, and I can’t recommend it highly enough. These pieces are expensive, it’s true, but they will last you a lifetime and make a huge difference in your cooking.

In putting this Kitchen Shop together, I’ve learned that, to my dismay, Le Creuset appears no longer offer their 1-quart pot, which is one of my mainstays. I’m on the lookout for a suitable substitute and will update the shop when I find one. In the meantime, these are the pieces that I use the most.


Around My French Table: More than 300 Recipes from My Home to Yours, by Dorie Greenspan


Dorie Greenspan, perhaps best known for World Peace Cookies (the original recipe is in this book), created a cookbook so good that it inspired a movement: Tuesdays with Dorie, where people from all over would cook recipes from Around My French Table. I’ve turned to it again and again in the years since I bought it, and it never lets me down. The appetizers section will have you in party dishes for years to come.

Baking Yesteryear: The Best Recipes from the 1900s to the 1980s, by B. Dylan Hollis

Have you ever flipped through an old cookbook and wondered what people were thinking? B. Dylan Hollis did, and he’s cooked them up and shared them in his delightful TikTok.

Some of these old recipes are absolute gems, and some are well . . . turkeys. In Jello.

Hollis brings his unique project to the page, sharing both the best of what he’s found and the worst. This book is a lot of fun, and, even if you never dare bake anything from it, it makes for a great conversation piece.

Fire & Ice: Classic Nordic Cooking, by Dana Goldstein

If you’re looking for a creative and accessible introduction to Nordic cooking, this James Beard nominee is your cookbook. Taking inspiration from Denmark, Finland, Norway, and Sweden, Goldstein’s recipes are delicious and doable. The photos are gorgeous, and you’ll want to try all of the unique dishes. She has a helpful section on where to source specialty ingredients, and, where appropriate, she’s suggested substitutions for hard-to-find ingredients.



Little Paris Kitchen: 120 Simple But Classic French Recipes, by Rachel Khoo

This was a hard cookbook to find for a while there, and I’m really happy to see it available again. If you have a tiny kitchen and want to cook delicious French food (or, even if you have a big kitchen and you want a good introduction to approachable modern French cooking), look no further than Little Paris Kitchen. Rachel Khoo’s compact, beautiful book is filled with delicious recipes that you can do at home without a ton of special equipment or culinary training. I use this book all the time, and I highly recommend it.

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition, by Julia Child, Louisette Bertholle, and Simone Beck

This is the book that changed American cooking. Julia Child demystified French cooking, sharing step-by-step how to create the most demanding dishes. While I don’t cook from this book every day, this is where I turn when I want to make something really special. The recipes are clear, the writing sparkling, and the impact unmistakable.

The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking, by Michelle McKenzie (Author) and Rick Poon (Photographer)

This beautiful book shares pantry ingredients from contemporary cooking and recipes to use them in. If you’ve ever wondered how to use that cool ingredient you picked up somewhere that time, this book will likely have a suggestion for you.

My Paris Kitchen: Recipes and Stories, by David Lebovitz

David Lebovitz is famous for his writing about desserts, but this cookbook has so much more. Approachable and elevated, his take on modern French cooking will have you reaching for this book again and again. And the stories are great.

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments, by David Lebovitz

If you’ve ever wanted to make ice cream (or sorbet, or gelato, or granitas, or or or . . .), get this outstanding book by David Lebovitz. He covers everything you need to know about making ice cream and there’s so many ideas! The chocolate ice cream on the cover is what the angels eat in heaven when they’re happy.

The recipes are great, but for the technique, this book is an absolute must.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat, illustrated by Wendy Macnaughton

Most cookbooks give you recipes, this contemporary classic teaches you how to cook. Or, really, how to taste. This beautiful book goes over the four elements of good cooking, and you will never be the same. There are recipes in here for you to try (the buttermilk chicken is out-of-this-world delicious), but what you’ll really come away with is a better understanding of what makes good food good. If you don’t already have it, get it!

Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg

I thought I cooked seasonally until I cracked open this James Beard Award-winning cookbook. This is perfect for vegetarians, but also for anyone wanting to eat more seasonably. The winter dishes will warm your soul.

Books About Cooking

Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine, by Edward Lee

This book made me think a lot about cuisines in the US. Lee celebrates immigrants and their cuisine and the cacophony of bringing them together. Lee is no purist, but nor is his “melting pot” hegemonic. His adventure across the US to unexpected places and his beautiful writing about the dishes he finds (and the recipes he creates) will have you hungry for more. It’s not an uncontroversial position Lee takes, but it comes from the best of places. Worth a read.

How to Cook a Wolf, by MFK Fisher

If you haven’t read MFK Fisher, let this be your introduction. In How to Cook a Wolf, written during World War II, is ostensibly a book of how to make do with the ingredients on hand, but it’s so much more than that. It makes you fall in love with food and shows you how to wring life out of nothing. For those of us lucky enough not to have lived through wartime, Fisher’s writing may still conjure up images of our student days, and, while many of the recipes are dated, the writing is timeless. You’ll love it.

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