Clotilde’s Top Resources

I often get questions about my recommended utensils, appliances, ingredients, and tools — and love to read about other people’s — so I have put together this list of favorites, the kind that bring me joy every time I use them.

I’ve limited myself to a handful in each category, which took some effort as there’s lots I’m enthusiastic about, but it will just give me a reason to revisit these lists and update them over time.

If you have any question about these, please feel free to get in touch!

Cooking Utensils

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  Shun Chef's Knife

  anemptytextlline

  I am in love with my Shun knife and use it for all of my chopping and slicing. It has a wonderful heft and the handle is extremely comfortable.
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  De Buyer Skillets

  anemptytextlline

  These French-made, pure iron pans have a most pleasant heft to them yet they heat up quickly. They’re perfect for sautéing and frying. Remarkably easy to clean, too.
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  Earlywood Utensils

  anemptytextlline

  My go-to spatulas and scrapers. I use them every day for stirring, flipping things in pans, and scraping cooked-on bits of roasted things. Gorgeous and handcrafted in Montana.
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  The Inspiralizer

  anemptytextlline

  The best spiralizer for turning fruit and vegetables into various noodle shapes, and making vegetable "rice". Super fun, and indispensable if you need to eat low-carb.
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  Benriner mandolin slicer

  anemptytextlline

  I use this Japanese-made slicer to slice fruit and vegetables evenly, create super thin shavings, and make sticks of varying thickness. Super sharp and comfortable, with adjustable blades.
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  Staub Dutch oven

  anemptytextlline

  The Alsatian-made Dutch oven I use for stews and soups and anything slow-cooked. Works in the oven, on the stovetop, and as a serving vessel, and will last several lifetimes!

Baking Utensils

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  OXO Pastry Blender

  anemptytextlline

  I use this blender for working butter into dry ingredients when making scones or sablés by hand. This yields super light and flaky results.
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  Danish Dough Whisks

  anemptytextlline

  This is the tool that will change your baking life! It is uniquely suited to mixing thick doughs, such as bread doughs and pâte à choux; I also use it to mix my homemade granola.
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  Silicone Baking Mat

  anemptytextlline

  This non-stick baking mat is ideal for baking cookies and breads without using up a sheet of parchment paper. Very useful when making homemade chocolate-covered things, too, to allow them to set.
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  OXO Good Grips Scale

  anemptytextlline

  This scale is perfect for measuring your ingredients by weight. It’s easy to use and keep clean. It is very precise, and the pull-out display is surprisingly handy.
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  Baker's Edge Muffin Pan

  anemptytextlline

  This is the most innovative muffin/cupcake pan I've ever owned, and it’s an absolute pleasure to use. It's made with heavy-gauge cast aluminum with a clever alignment of the cup for optimal heat conduction.
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  Rosti Mixing Bowl

  anemptytextlline

  I use two of those mixing bowls, 1 quart and 3 quarts, with matching lids and pouring spouts.

Eco-Friendly Kitchen Tools

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  Flip & Tumble Reusable Produce Bags

  anemptytextlline

  These are perfect to avoid using disposable plastic or paper bags at the farmers' market or supermarket. I have an extra set that I use for delicate laundry items, and as nut milk bags!
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  Flip & Tumble Reusable Shopping Bags

  anemptytextlline

  I have a half-dozen of these and keep one in my purse at all times. I’ve owned mine for years and they show no sign of wear. I love how they roll up super quickly into a cute ball.
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  Bee's Wrap all-natural wrappers

  anemptytextlline

  Made of organic cotton coated with a layer of beeswax, they keep whatever shape you press them into. Ideal for anyone trying to use less plastic in their kitchen.
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  Duralex Glass Bowls

  anemptytextlline

  I use these for food storage and as serving dishes. Duralex glass is practically indestructible and I prefer glass to metal so you know what's in them at a glance.
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  Charcoal Water Filter

  anemptytextlline

  The eco-friendly water filter: one stick can be used daily for 6-8 months. 100% biodegradable.
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  Swedish Dish Cloths

  anemptytextlline

  Super handy to clean dishes and wipe down counters and sinks, durable (you can just wash and reuse), and eventually biodegradable.

Appliances

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  Cuisinart griddler and waffle iron

  anemptytextlline

  I use this several times a week for cooking meat, fish and shellfish, for grilled sandwiches, and for creating various kinds of waffles, both sweet and savory. It heats up quickly, cleans very easily, and everything I’ve tried cooking with has been a success.
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  Kuvings cold-press juicer

  anemptytextlline

  Thanks to this, my whole family has gotten into the habit of drinking a nice glass of fresh, cold-press juice every morning, which is both delicious and gives us a head start on our nutrition for the day. The wide mouth means there is minimal cutting/chopping to do, and this model is very easy to disassemble, clean, and reassemble.
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  KitchenAid Stand Mixer

  anemptytextlline

  A workhorse ideal for mixing cake doughs, kneading bread and brioche, and whisking eggs and cream, and so attractive on the counter! For mixing, I use a silicone-lined BeaterBlade attachment that has silicone "wings" that scrape the sides as you go.
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  Thermoworks instant-read thermometer

  anemptytextlline

  For gauging the doneness of meat, checking the temperature of my little ones' soups, tempering chocolate... The perfect thermometer. It’s most sleekly designed: it has zero buttons and reads the temperature in 2-3 seconds with a 0.7°F (0.4°C) guaranteed accuracy.

Ingredients

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  Fresh Cinnamon from Cinnamon Hill

  anemptytextlline

  This small company specializes in sourcing and selling the highest-quality and freshest cinnamon from Sri Lanka and Vietnam. I get whole sticks and grate them with the beautifully crafted cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon.
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  French Grey Sea Salt

  anemptytextlline

  I only ever use grey sea salt in my cooking, whether it's to salt the water for pasta, season the food as it cooks, sprinkle over chocolate cookies, or use as a finishing salt. It is unrefined, which means it hasn't been chemically processed, and retains all of its micro-nutrients and minerals.
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  Nutiva coconut butter

  anemptytextlline

  Coconut butter—not to be mistaken with coconut oil—is made from the dried meat of the coconut, which is finely ground until it releases its oil. This turns it into a lusciously creamy substance, with a slightly grainy texture that is most pleasant, and has a subtly sweet, irresistible coconut flavor.
• 

  valrhona couverture chocolate

  anemptytextlline

  Using high-quality chocolate in your cakes and cookies makes an astounding difference, and this is the one I keep on hand at all times. It’s made by French bean-to-bar manufacturer Valrhona and is the one used by some of the best pastry chefs and chocolatiers in France and the world.

Reference Books for Cooking

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  The Flavor Bible

  anemptytextlline

  An indispensible guide to learning to cook without recipes, or develop your own. This breaks down how recipes work in terms of flavor pairings and texture affinity, and I turn to it often to get my creative juices flowing.
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  Larousse Gastronomique

  anemptytextlline

  This impressive tome is a must-have if you're interested in French cuisine. It's an incredibly thorough encyclopedia of ingredients, dishes, traditions, and techniques, with lots of illustrations and recipes along the way.
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  Will Write for Food

  anemptytextlline

  A comprehensive guide to getting your food writing out there!
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  On Food and Cooking

  anemptytextlline

  The ultimate reference book if you're interested in the science of cooking and baking.
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  Mastering the Art of French Cooking

  anemptytextlline

  Julia Child’s monumental and inspiring book on French cuisine.
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  Ratio

  anemptytextlline

  This is a game-changing and empowering book that reveals the cooking formulas that govern basic preparations, so you can cook ad-lib and free yourself from recipes.

Food Podcasts

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  Good Food

  anemptytextlline

  A show hosted by Evan Kleiman out of Los Angeles. An entertaining and thoughtful look at food trends and culture from a Californian angle.
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  Burnt Toast

  anemptytextlline

  The food and cooking podcast from the wonderful Food52 site is full of insights and cool tips.
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  The Food Programme

  anemptytextlline

  This high-quality BBC show has been around for over thirty years, and each episode is an in-depth exploration of a particular theme or place.
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  The Splendid Table

  anemptytextlline

  An American public radio show “for people who love to eat,” hosted by Lynne Rossetto Kasper. Each show addresses a variety of topics, discussing them with regular contributors and special guests.
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  On va déguster

  anemptytextlline

  This food-themed radio show is hosted by French food writer François-Régis Gaudry on France Inter. Each episode focuses on a theme or trend, with guests.
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  The Slow Melt

  anemptytextlline

  A podcast all about chocolate!

Photography

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  Food Photography School

  anemptytextlline

  If you're looking to improve your skills, the Food Photography School is for you! Created by the Minimalist Baker, it gives you unlimited access to 130+ video courses in which Dana teaches you everything she knows about food photography, with plenty of tips and tricks that will accelerate your learning curve.
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  Nikon D800

  anemptytextlline

  Team Nikon here! I shoot the pictures on Chocolate & Zucchini with a Nikon D800.
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  Nikon Lens

  anemptytextlline

  The lens you use is at least as important as the camera body, and the one I have and love is the Nikon 50mm f/1.8G.
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  Manfrotto Tripod

  anemptytextlline

  Using a tripod is essential for the quality of your shots, especially in low lighting conditions, and I love my Manfrotto tripod, mounted with an ergonomic tilt-head.

Blogging

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  Cre8d Design

  anemptytextlline

  I work with the Cre8d Design agency for my site design and development. This brother-and-sister team are highly professional, give great advice, and are super responsive. If you're considering a blog design or refresher, fill in their project form and enter the referral code CNZ to get some extra freebies!
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  Food Blogger Pro

  anemptytextlline

  It can feel overwhelming to stay on top of everything when you have a food blog, which is why I joined the Food Blogger Pro membership* site. I get access to well-crafted video courses on all the tools I need, insider info on trends and blogging techniques, and advice and encouragement on the community forums. I also recommend you listen to the fantastic (and free) Food Blogger Pro Podcast, of which every single episode has taught me something valuable.
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  MeetEdgar

  anemptytextlline

  Edgar is the game-changing tool I use to schedule content to be posted to my Twitter and Facebook accounts. Instead of working hard on updates that will just get lost in the ether, the idea behind Edgar is to build a library of content that you can draw from again and again, to capitalize on your hard work. You can still publish spur-of-the-moment updates.
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  Tailwind

  anemptytextlline

  Pinterest is one of the most important social media platforms for food bloggers, and I use Tailwind to collect pins, schedule them, and manage my boards. It is very easy to use and saves me lots and lots of time.

*Food Blogger Pro isn’t currently open to new members, but you can sign up to join the waiting list and be notified when enrollment reopens.

Cooking With Children

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  Apples and Pears Apron

  anemptytextlline

  An apron that the child can fasten himself; no knots! Karla Norgaard makes these by hand in the US using really sweet fabrics, and has agreed to offer C&Z readers a 15% discount if you use the promo code CANDZ.
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  OXO Good Grips Vegetable Brush

  anemptytextlline

  A vegetable brush to help clean fruits and vegetables.
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  Opinel “Petit Chef” kit

  anemptytextlline

  The Opinel "Petit Chef" kit is a learner knife for slightly older children; the handle has a loop in which to slip the index finger for a more secure grip.
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  Amco Stainless Steel Mini Tongs

  anemptytextlline

  Mini tongs for transfering and serving foods.
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  Joie Crinkle Cutter

  anemptytextlline

  A crinkle cutter allows toddlers to start cutting fruit and vegetables independently (but with supervision!) without actually using a knife.
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  OXO Good Grips Y Peeler

  anemptytextlline

  A "Y" vegetable peeler to learn to peel carrots, potatoes, and apples.
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  SilPin Silicone Mini Rolling Pin

  anemptytextlline

  A mini rolling pin to roll out dough for cut-out cookies, tartlets, and mini-pizzas. The silicone lining means the dough doesn't stick much to the pin.
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  Two-Step Stool

  anemptytextlline

  A two-step stool for the child to safely reach counter level.
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  Egg Separator Fish

  anemptytextlline

  A very fun little tool to separate egg yolks from egg whites. My kids play with it in the bath as well!

Baby and Toddler’s First Meals

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  Babybjorn High Chair

  anemptytextlline

  The chair is stable and super convenient: it's the table itself that secures the child in, so there are no straps to deal with. The top of the table can be clipped off for cleaning and the seat part is very easy to wipe down as well.
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  LifeFactory Baby Bottles

  anemptytextlline

  These bottles are made out of sturdy glass protected by a silicone sleeve so they are easy to grip.
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  LifeFactory Glass Bottles

  anemptytextlline

  We also love LifeFactory’s water bottles for grownups
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  Earlywood Baby Spoons

  anemptytextlline

  These smooth and pretty spoons are ideal for your child to start his eating life with handsome, non-plastic cutlery. Brad Bernhart makes these by hand and can add a personalized engraving — perfect for gifting!
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  Duralex Drinking Glasses

  anemptytextlline

  These unbreakable glass tumblers from Duralex are a staple of every French household. I've found them to be a godsend with children, who can learn to drink from a real, non-plastic container without you worrying about breakage.
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  DecoBrothers Ice Cube Trays

  anemptytextlline

  These jumbo ice cube trays are perfect for freezing fruit and vegetable purées.

Parenting Books

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  It's Not About the Broccoli

  anemptytextlline

  It's Not About the Broccoli by Dina Rose: all about building good food habits for your child, with an emphasis on preventing or solving issues of picky/limited eating.
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  How To Talk So Kids Will Listen

  anemptytextlline

  How to Talk So Kids Will Listen & Listen So Kids Will Talk by Adele Faber and Elaine Mazlish. An enlightening read that gives practical advice and tools to communicate with children with respect and openness.
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  No Bad Kids

  anemptytextlline

  No Bad Kids by Janet Lansbury. Janet Lansbury is my parenting guru: she is all about respectful, empathetic parenting with proper limit-setting, and no one's guidance resonates so clearly with me.
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  Waiting For Birdy

  anemptytextlline

  Siblings Without Rivalry by Adele Faber and Elaine Mazlish, on how to foster a positive relationship between your children.
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  Siblings Without Rivalry

  anemptytextlline

  Waiting for Birdy by Catherine Newman, a first-person account of having a second child. Laugh-out-loud funny and amazingly relatable.
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  Baby-Led Weaning

  anemptytextlline

  Baby-Led Weaning by Gill Rapley, a guide to feeding your baby the same foods the rest of the family eats. We did this in combination with some purées and other mashed foods, and have been very happy with the approach.

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