I was stomping around my old neighborhood this weekend and visited The Brooklyn Kitchen, a cooking supply store that helps fill a need for quality cooking tools and supplies in North Brooklyn. I unwittingly stopped by after they held a cookie-baking demonstration. [Note: This is a store where the owners offer you cookies and sing along with whatever music (Breeders) they're playing. These are very good people.] So I enjoyed weighing the relative merits of peanut butter cookies made with organic peanut butter, and those made with your standard grocery store variety.
The Brooklyn Kitchen offers a well-curated group of products for all levels of cooks. You can pick up your heavy (literally) hitters like Le Creuset and Emile Henry, and cute gifts like groovy aprons and splashy Mobi sandwich bags. Their solid book titles range from Mark Bittman’s How to Cook Everything to Larousse Gastronomique to Anna Lappe and Bryant Terry’s Grub. Best of all, The Brooklyn Kitchen so insightfully put a ‘test kitchen’ in the shop where they hold demonstrations and classes, as well as plenty of raillery and good eating.
Starting Wednesday, January 17, The Brooklyn Kitchen will be offering a three-week series of classes titled Mise En Place: The Basics taught by Ralph Lupoli. This hands-on series is intended to increase familiarity and confidence in the kitchen. Participants learn basic preparation skills, how to read a recipe, measuring tricks, chopping technique, knife skills and more. For more information or to sign up, call or stop by the store.
616 Lorimer Street
718.389.2982
Originally published on Until Monday: Brooklyn
