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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
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Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth. Heat the oil in a large skillet. Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil. Add the chili puree and simmer for five minutes, stirring frequently. Add one cup boiling stock and stir. Cook until absorbed. Add another cup of boiling stock. Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite. Correct seasoning and serve.