Things I Bring When I’m a Guest for a Weekend (or Week)

A while back, someone posed the question on Twitter, asking it was okay to bring your own knives if you’re a houseguest for the weekend. It’s a question I didn’t think was all that odd, since I do it all the time. Then a friend of mine also noted recently that, like me, he brings red pepper powder with him, when he’s cooking in an unfamiliar kitchen. Which got me thinking about the mini-arsenal of equipment and foodstuffs I tote along with me when heading out to the country to stay with friends or family.

I try to be a good guest and bring food to take some of the burden off my hosts. I’ll usually prepare and freeze a few rolls of cookie dough, or maybe a disk of tart dough, which I’ll bring along to make a tart. I might take along a marinated lamb or pork shoulder (or loin) studded with garlic and rubbed with spices, ready to roast off with little fuss. And I always bring a couple of loaves of bread from Paris since it can be a challenge to find good bread in the countryside. (And I don’t like eating baguettes that can be tied in a knot.) And I always arrive with a couple of bottles of wine, because I don’t want to be known as the guest who drank his hosts out of house and home.

So here is a general list of some of the things I bring along so I can pitch in with the cooking and remain a happy camper:

chopping parsley

Cleaver

Years ago when working in an Asian restaurant, chef Martin Yan came into the kitchen and asked me why I wasn’t using one of his cleavers. So I told him to send me one – which he did! And I find a cleaver a great general-purpose knife, and I pack my up to avoid the pleasure (or displeasure) of trying to make dinner with someone’s steak knife that they inherited from their grandmother who got it thirty-five years ago at the bank when they were giving away knives if you opened an account.

With a cleaver, you can slice and chop vegetables, fruits, herbs, garlic and meat easily. I’ve had this one for about twenty years and it’s still almost as sharp as new. Most Asian markets carry very good cleavers that cost relatively little. The heft of such a knife also makes it good in case anyone is giving you a hard time in the kitchen. Raise it high above you, and I can guarantee, that you’ll instantly gain the respect of everyone else in the kitchen. (Although you might not gain an invitation to come back.)

two essential knives

A Good, Cheap Paring Knife and Serrated Knife

I’ve already extolled the virtues of my favorite serrated knife, which is useful for slicing tomatoes, onions, and fruits, and is cheap enough so that if someone pilfers it or runs it through the dishwasher, I won’t flip out. (Well, not too much…) I was recently at a Migros supermarket in Switzerland and they were selling similar knives of good-quality for about $5 – and believe me, I stocked up.

A small, inexpensive paring knife is another must. As an ex-restaurant worker, I dislike hate letting anyone else use any of my knives unless I am 110% certain they will, 1) Bring it back to me when done with it, and 2) Assure me that they will not use my knife to open a jumbo can of olive oil. I don’t let my favorite one out of my sight kitchen because after losing it for ten years, and having a dishwasher at Chez Panisse find it in a silverware rack ten years later (yes, really) – I hold on to it for all it’s worth. And it’s worth a lot more than five dollars.

zip-top bags

Zip-Top Freezer Bags

I stow a few of these amongst my things as they take almost zero room and are great for storing stuff and marinating chicken and meat. At home, I reuse them a zillion times over, but on vacation, I’m sorry to say that I am happy to have one less thing to stand over the sink and wash.

Although I get teased mercilessly for loving zip-top bags, and bringing them back from the states by the suitcase-load…who’s drinking a chilled glass of rosé under the shade of the trees when everyone else is hunched over the sink up to their elbows in soapy water?

rubber spatulas

Silicone Spatulas

I could scream when I go to people’s houses and they have aged, stiff, spatulas whose rubber heads are so petrified they’re good for…well, nothing. (Above, left.) I lower my stress level considerably by bringing my own. My silicone spatulas are heatproof so I don’t have to worry about them getting ruined and I use them for everything. (I kind of am obsessed with the Le Creuset spoon spatulas, in spite of telling me that I need to move on, and give others a try.)

vegetable peeler

Vegetable Peeler

Not 100% essential, since you can make do with a paring knife instead. But there is nothing more frustrating than trying to use a dull, rusty vegetable peeler that you find at the bottom of their long-forgotten utensil drawer. (And in France, everything needs to be peeled. Although I draw the line at tomatoes.) I bring a good one along. And while Europeans seem to like the Y—style peelers better, the sharpness of the Oxo ones can’t be beat. I often leave one behind as a gift, and find that on my next visit, the y-style ones are still in the drawer and everyone is peeling their tomatoes with their shiny new vegetable peeler.

green lentils

Green Lentils

I tote along a bag or box of green lentils since no matter how well-equipped, or badly equipped, the kitchen is, you can simmer a pot of lentils in 25 minutes, toss them with some peeled and diced carrots and onions that you’ve simmered with the lentils, season ‘em up with salt and vinaigrette, and have a salad that’s good with anything – either on its own, or with crumbled blue cheese in it.

moka pot

Moka Pot

This is probably the most important thing for me. If I wake up and can’t have coffee, I am a deranged, unpleasant substitute for a human being the rest of the day. And if there’s anything more irksome than waking up and trying to figure out how to make coffee in an unfamiliar kitchen while everyone else is still snoozing away the morning, can someone please tell me what it is? Okay, there are a few worse things, but let me tell you; morning is no time to mess with me until I’ve had my coffee.

(And please don’t take it personally if I don’t want to talk to you before I’ve had my morning coffee. But I do appreciate it when people shut up until I’ve had my first sip.)

I’ve fiddled with everyone’s fancy-schmancy espresso makers or tried to figure out those idiotic electric coffee makers with fifteen buttons to program it to do seemingly everything – except make a simple cup of coffee. While my hosts are dozing the morning away, I’m turning into a ball of frustration, which isn’t exactly the way I want to start my day.

Bialetti moka pot

I love my moka pot; you simply fill it with water, add coffee, and heat it up on the stovetop. But I am always sure to ask the night before how to turn on the stove, because another pet peeve of mine is complicated ovens and stoves. Why can’t they all just be on/off models, with simple knobs you turn? And what’s up with those electronic touch pads that require you to read the instruction booklet? Note: Stoves require, 1) On/Off switches, 2) Temperature adjustment knobs. And that’s it.

gingersnaps cookies

Insulated Baking Sheets

Cookie dough is one of the easiest things to bring when you’re a houseguest, and who doesn’t love cookies? Well, they’re hard to love when they’re burnt on the bottom. Many home ovens have irregular heating patterns. And even the best ovens have quirks. So I slide a cookie sheets with an insulated bottom (those with a cushion of air sandwiched between the pan and the heat of the oven) to gently diffuse and moderate the heat, so your cookies are always tops. (With no burnt backsides.)

harissa

Harissa

A tube of spicy harissa, North African hot sauce, makes a great base for a fast marinade mixed with white wine or olive oil, and perhaps some mustard, garlic, or herbs. Harissa enlivens braises when a generous dab is added to the cooking liquid. And it can used to make an instant pasta sauce – albeit rather spicy – as well as a simple appetizer, mixed up with brined or cured olives.

sardines and mackerel

Tinned Sardines or Mackerel

Another quick appetizer is to open a can of sardines or mackerel, remove any bones, and mash the cute little fishies up with a bit of soft butter, salt and pepper, a squirt of lemon juice, and some chopped capers. It’s a very tasty (and healthy) spread on crackers or bread. And it’ll keep for a few days, too.

ancho chile powder

Red Pepper Powder

I don’t mean to complain, again, but did you ever get to someone’s house and find that their ground pepper was purchased at least ten years ago? I know it’s hard to keep up with expiration dates on pepper, but I don’t think anyone should be deprived of the pleasures of freshly ground black pepper. Nor have to eat pre-ground black pepper, no matter how new – or old – it is.

black pepper

I’m a fan of ancho, chipotle, cayenne, piment d’Espelette, and Korean pepper (called Gochugaru), and always arrive with a little jar for seasoning soups, stews, or even a simple plate of hard-cooked eggs with anchovies draped over them, which can be made in any kitchen.

salt

Salt

Aside from bittersweet chocolate, coconut ice cream, toasted pecans, tortilla chips, späetzle, Boston cream pie, fried chicken, patty melts, espresso in Italy, duck confit, French fries with spicy peanut sauce, and the hot corned beef grinders they used to serve at the probably long-gone Dino’s pizza in Connecticut*, I am crazy about salt. I bring two kinds. One is a large grain sea salt, for cooking, and the other is a finishing salt, such as Maldon or Fleur de sel de Guérande, which is best dusted over salads and other foods right before eating.

capers

Capers

Capers are great. And even the supermarket brands, like the one shown that I picked up in a mini-mart out in the countryside, are just fine for most uses. They add a little pickled je ne sais quoi to everything from dips to tomato-based pasta sauces. For a quick sauce, heat some in hot olive oil (watch out since they may sputter!), add slices of fresh garlic and cook until the garlic starts to brown gently. Remove from heat and toss hot pasta and salt in it. Add a knob of butter or a bit more olive oil if you want to at the last-minute, and top with lots of grated Parmesan cheese (that you brought, too), and freshly ground pepper, that you also were kind enough to bring as well. (That’s not on my list, but sometimes I’ll toss in a pepper mill as well. However I tend to use more red pepper powder theses days than black pepper, though.)

All Clad pan

A Good All-Purpose Pan

Grrrr! As a restaurant cook for most of my life, there is nothing that makes me happier than having a good pan to cook with. Flimsy cookware sucks and the people who make it deserve whatever fate is doled out to those who intentionally inflict misery on others. I got this All-Clad pan many moons ago (which goes by the fancy name, a saucier), which a friend of mine who worked at the company gave me to try out, and I fell in love with it. It holds about 3 qts (3l), can be used for anything, from jam-making to frying up some scrambled eggs to surprise your hosts when they finally wake up and find you drinking a good cup of coffee in their kitchen, along with toast made from good, Parisian bread. It cleans up easily and is hard to ruin. So I’ve started bringing it with me when I take trips away. But unlike all the other things I tote along, it’s the one thing that I make sure comes back with me.


A few other things I often bring with me; a bag of crisp topping to make an impromptu dessert, an ice cream scoop (and if I’m not going far, I’ll bring ice cream), a measuring cup or scale, garlic and shallots, unscented laundry detergent (the highly perfumed French stuff overpowers me and makes my eyes look like goji berries), a rasp-style cheese grater, ground coffee (always appreciated by hosts, especially those with guests who are big coffee drinkers), some homemade jam as a gift (also appreciated by hosts, especially French ones), a loaf of bread or two, and some decent olive oil and butter.

What do you bring?


*I found that the restaurant does still exist, but in a different location. And corned beef grinders, sadly, are no longer are on the menu.

249 comments

  • Please come to my house ANYTIME!!

  • Wow! I thought I was pushing the envelope by bringing my espresso maker everywhere — now I see I’m a novice, LOL!

    While I often long for a decent knife, a garlic press, some condiments, a wooden (not plastic!) chopping block, a quality pot and pan — I always worry about offending my hosts. However, at a recent getaway, my dear friend brought a mandoline — she trumped me for sure!

    At a minimum, I bring the espresso machine, some decent coffee, a couple of bottles of wine, and a box or two of Twinings Earl Grey teabags.

  • I pet/housesit frequently & there are a few things I must have:

    My coffee (I make sure the house contains a coffeemaker I know how to use. If not, I bring one of those Melita one cup toppers & filters (what’s with the pour-over craze? I have been using Melita & Chemex for years – since college, for gawd’s sake).

    Organic half & half (cannot drink coffee without it).

    Good quality canned Italian tomatoes.

    Olive Oil

    At least a half pound of Locatelli Romano cheese.

    Pasta

    Some kind of green vegetable (broccoli, for sure).

    Organic peanut butter & jam

    My favorite sliced white bread from the Asian market (I have no idea why this bread is only available there).

    Several kinds of fruit.

    A sauce pot, if necessary.

    Bottled water

    Cookies!

    ***

    It’s shocking how ill-equipped some houses are – even high-end ones.

  • One more thing: lots of fresh garlic.

  • You have listed everything I’ve always wanted to bring, but I can’t afford the extra luggage fee! :)

  • Wow! This post was an eye opener to me. Unless it is something like a rented property that you are sharing with your friends / family for a holiday, is it not considered rude to take your own kitchen equipment? I think my friends / family would be affronted if I took such things to their house and feel I was being critical of them! Like their things / their way of doing things wasn’t good enough. I like the idea but think I would be frowned upon! Anyone else agree?!

    • Seems like you missed the earlier comment I made that I bring many of these things when I am visiting people I know already (in France, it’s not common to invite people you don’t know to visit you for the weekend) & none of my friends or family would be offended if I brought things to eat as meals are either communal or a group effort. I’m used to spending time with other cooks, and cooking alongside others.

      And perhaps the French are used to relaxing more during their time off as folks seem to appreciate having less cooking/work to do as well. As mentioned in the previous comment, if I bring a main course item, I make sure it’s okay (in case they’ve already planned things) – but everyone is invariably really happy to have extra food to share and enjoy.

  • Love your list. I also bring a bottle of good red wine vinegar.

  • I can’t travel without my palette knife, which I purchased when I was at cooking school almost 20 years ago. I also have a weird spatula thing- and have been searching for the perfect spatula- which I found at a store called Dunelme in England. It comes in loads of cool colours and it was dirt cheap but the best spatula ever! I have tried to give one to the host, but they look slightly worried when I insist it’s for them to keep. If I could get away with taking all the stuff you listed, I would be a happy bunny. Unfortunately my sensible husband keeps a lid on what he calls my insane behaviour. My revenge is usually to head for the closest kitchen shop and stock up on all the things I wasn’t allowed to bring with me.

  • Your list is remarkably similar to mine, though often I have to limit what I take because I travel by public transport most places (those too far to go by bicycle – I do have flowery Dutch bicycle bags, so I can take quite a bit of stuff in those. Or else I’m taking a plane, and once again I travel light and take public transport at both ends.

    A good knife, a waiter’s corkscrew and my moka pot are absolute musts. In some places, I also have to take some decent coffee, and romano or parmesan for pasta. I’ve also bought cheap things in markets or discount stores to leave at rentals or places I’m staying abroad: a wok, obviously a moka pot, a cheap but sharp knife etc. I also carry an Opinel – yes, I know it is limited because it doesn’t have the tang of a chef’s knife, but at least it is sharp.

    Where do you find unscented laundry detergent in Paris? I hate strong artificial perfumes as well, and it is practically an allergic reaction. They are the exception everywhere, but we have an organic liquid detergent here with no added scent, and it isn’t very expensive. I know a similar one is made in Belgium; can it be bought in French supermarkets, or do you have to go to a natural foods shop?

    In Europe, I buy tubes of HEMA hand-laundry detergent; it might have a very faint scent but not much, and only costs 1€. Here and there, I also like Le Chat Olive Oil (hand or bath) soap; that kind has very little scent, though some other Le Chat varieties are quite … smelly.

    Harissa isn’t overly spicy on pasta if you use it sparingly, as in the classic aglio, olio e peperoncino.

  • I think the best travel coffeemaker is a pourover cone like the Hario v60.

  • Oh, I didn’t see the first page of comments when you posted, and see the Ecover (which we get here as well, but I buy a local detergent made in Québec for sustainability reasons) is widely available. It is fine.

  • At least two jars from the basement — chutney? pickles? jams? I love condiments as much as I love the meal (and sometimes, depending on mine host, more) and too many people rarely think of condiments after ketchup & mustard.

    Because I’m a very “fussy” wine drinker (it should be neither sweet nor cheap), I bring two or three bottles of favourites and pray I get one glass out of each bottle before someone else discovers there’s a difference between plonk and delicious.

    If I know I’m going to be cooking — because sometimes I’m invited and told I don’t have to cook this visit, everything is all ‘planned’ — I bring along my favourite knife that I can afford to replace. (My most favourite knife is beyond my budget right now to replace so it stays home and NObody uses it but me.) I also pack a small container of my “meat mix” — a variety of herbs for either a dry rub or, mixed with oil, a marinade — along with 1 very small and 1 10″ cast iron pan. The former is perfect for basted eggs in the morning, whether I’m supposed to be cooking or just need to feed myself b/c everyone else is sound asleep; the latter is my go-to stove top cooking tool.

    And I’ve been known to bring along small containers of olive oil and/or butter for those friends who think margarine is just as good.

  • You’re invited! Just let me know when.

    And you don’t need to bring the Moka / caffettiera – we have 3 different models, our current favorite is the Venus by Bialetti, and there is no such thing as “out of coffee” in our house!

  • I have brought good knives with me in the past, along with bread, bacon, and sausages (all home-made). In a home with lots of inquisitive children where I was concerned that knives in my bags would not be a good idea, I brought a knife sharpener and surreptitiously sharpened all of their knives after they went to bed.
    My in-laws are not particularly confident or adventurous cooks, and I always have to make do with poor equipment when I’m there. Last Christmas I was making a lasagna and when I asked my mother-in-law where she kept her rolling pin, I was greeted with only a blank stare. I looked in shock to my husband, who quickly ran downtown to procure for me not only a rolling pin, but an extra large coffee. (Such a dear man.) That cheap little rolling pin saved me from trying to roll out large sheets of pasta with a tin of soup.

  • You bring your list & I’ll serve Peet’s coffee with Cajun spices. I think a progressive dinner with a cleaver would be a hoot. We live in Paris….

  • 1.Two small (6′) Griswold iron skillets for omelettes. And mini spatula (wooden handle, metal face) for the eggs.
    2. Paring knife
    3. Loose leaf tea (black, Chinese oolong, Pu-erh).
    4. Salt.
    5. Tongs

    Love your list! Do you ever make your own harissa? Apologies if you have already written about such, but I’d love to read what you have to say about using this (and other) hot sauces. (Sriracha etc — whether you make them, when you use them…)

  • Fantastic list. I love my Le Creuset spoon spatula. Bought it at least 15 years ago when I worked at Sur La Table . I’ve used it everyday and while the wood handle is getting a little frayed (probably from the dishwasher) the head has remained perfect – no sticky residue. The best tool I have ever purchased.

  • If some Joe Schmo I didn’t know well showed up the first time I’d invited him equipped like that I may raise an eyebrow, but as you are a chef, cookbook author and globally known foodie, it makes perfect, beautiful sense! It is your gift to the world to improve our meals with your magic. I believe if we go with our strengths (and offer to make our specialties for those we care for) it’s a lovely, generous and welcome gesture!
    I think your house-guest potential just exploded…you obviously never have to stay in another hotel again!
    What essentials would you take if you were flying?

  • Lot of things. Most in America would carry all this in their SUV as they drive for the weekend trip. More difficult with public transportation. I feel for Romain’s back. I kid, I kid.

  • Number one thing is the cold water toddy to make coffee concentrate first thing.
    Knives and steel
    Scale
    Cutting boards.one for me one for the dog..we raw feed, need to chop his chicken!
    Veg.peeler
    All sorts of spices, pepper and salt
    SAF yeast red and gold
    Home canned fruit butters and jam
    Entire box of personal recipes and any special ingredients I’ll need for things I know I’ll be making
    12 inch copper pan
    Pasta machine (manual)

    This is for 2 months in Florida every winter when I cook like crazy to stock my parents freezer.

  • Ha! Wonderful, I hope that you are bringing all of that stuff in a car!

  • Love the list, even though it’s long! Reminds me of the first time I went to visit my hasband’s family in a small town in Pennsylvania at Christmas. I told his aunt I would help make cookies. I arrived at their house after my trip to the grocery store and asked for a knife and chopping board (to chop the nuts). I was given a small, dull paring knife and round chopping board the size of a salad plate! I went to the biggest store around (Wal-Mart) and bought the biggest knife they had ($17 for something similar to an 8″ chef’s knife) and made do. Ever since, I travel with a good, sharp chef’s knife wherever I go (and a good Y-style peeler), even though it means having to always check my luggage! I love the idea of bringing a crisp topping (which I always have a couple recipes of stored in my freezer) because you can make it in any season.

  • You are so welcome to visit me, anytime! and we get up by about 4:30 am around my house, so you wouldn’t have to wait for sleeping hosts.

  • Gosh I would never be offended if someone bought all that equipment and produce to my place. It would be a treat to have someone cook such delicious food for me. It has made me realise I need to upgrade my own equipment. Your lucky friends!!

  • In the U.S. and abroad, I take with me: A moka pot, my own ground coffee, tea, and Bob’s Red Mill Muesli, because it has no sugar or corn syrup added. Even more important, I ask my guests to do the same. They must bring their favorite beverages and breakfast stuff, since there’s no keeping up with the dietary restrictions, preferences, and current fads here in Northern California. My Minnesota family brings–well, Mid-Western foods– and my Bay Area friends bring all sorts of good, weird, and in-between stuff. We once had a group breakfast of eggs, bacon, grits, dried seaweed, and miso soup. ( I had my Muesli).

  • I suppose this begs the question – do you ever want a vacation from the cooking where you abandon yourself to someone else’s stuff?

  • wow! How many suitcases do you bring( including your clothes and personal items)?

  • Wow. After about 5 years of once-a-year visits to my in-laws on the other side of the country, I was cussed out at full volume one evening by my mother-in-law for bringing a few kid friendly items with me (Cheerios, milk, plain bread, and peanut butter). She is a marvelous cook and I have always looked forward to eating her elaborate meals, but they just don’t work for my kids (they don’t like their food items to touch each other — as in a casserole — and they never seem to adjust to the 3 hour time change.). I would never dream of bringing all this stuff with me…

  • Tongs…I NEVER leave home without one or two sets of tongs. I simply can’t cook without them. At home I have 3-4 sets of short ones and 2-3 sets of long ones but the short ones are in my hands the entire time I am in the kitchen. Mine are the really cheap kind that don’t lock, they aren’t non-stick, nothing fancy. Just plain cheap aluminum or very thin stainless steel tongs.

    I also always pack an apron (bib-style with pockets). You would not believe how many people do not have an apron. I hate to have things splattering up on my clothes and I love having a pocket to stick a timer, a recipe, etc.

    If I were going to the country for a week or two, I would take with me my pepper grinder, a jar of herbes de provence, red pepper flakes, and garlic powder. Yes, I know, all you snobs out there that hate garlic powder are going “yuck” right now, but I love it and not a single person who has tasted my cooking has ever said “Did you use garlic powder on this?”

    Great blog post!

  • Elaine + Charlene V: Of course, I don’t bring them all, all the time. Much depends on where I am going or who I’m staying with. Part of my family is older so they don’t cook as much, so I am happy to bring things like marinated meat, dessert, etc. other friends, who cook more, I often bring wine, bread, cheese, etc. However a number of my friends like to eat, but don’t necessarily do a lot of cooking, so they always welcome when I bring a few items along.

    Mort: Lucky parents. You bring yeast – I’m impressed!

    Nancy: The problem is in many remote parts of France, there aren’t a lot of dining options as there may have been in the past, in terms of restaurants. So most people tend to cook at home. I don’t mind pitching in, especially when there are a number of guests, because it can be overwhelming for hosts to have so many people. And my friends and family are always happy to have someone pitch in.

  • When can you come over? ;)

    I cracked up imagining you schlepping a cleaver and a marinated loin. There’s something Monty Python-ish in that image.

    I take the Moka pot everywhere, too, and the milk foamer, and the good coffee. That’s no joke.

    When I go to France I do bring the chile powder. I can’t live without spicy food.

    I thought this post was going to be about what food gifts you bring. You’ve written something like that before, I think. But if you haven’t, I’d be interested.

  • Golly, I was taught that a good guest goes with the flow, strips the bed (and some do the bedding laundry). I can understand early coffee, but being on time for meals is de rigueur.

    I have chefs for friends, and although they may cook at my home, sometimes testing new recipes to the joy of my dinner guests, if they need a tool or ingredient, they gift it to me. And they launder their linen (along with personal laundry).

    One friend lived with us for three months, starting a new local restaurant. Every day, my newborn daughter and I went to the restaurant for lunch. The regulars were suspicious we were having a covert affair, and the birds fluttered to their roosts every time I arrived, the room was silent as a tomb while I was there. One day, my by then 5mo daughter was being fed pieces of corn bread by me, inattentive as I was. Suddenly, she made the a-a-ah sounds you hear befoie a sneeze. I looked to see that her mouth was totally filled with corn meal. Her sneeze covered the entire dining area with a corn-meal mist, The observers, their food/drink, their hair, skin, and clothes. That certainly cleared the roost, and we were no longer the object of their interest. lol

  • I think I’d rather stay home…geeze.

  • I do pack many of the items you listed. In addition, I pack a cutting board (I was stuck using a glass one one time…) Tongs(try grilling without tongs and only a meltable spatula…) Metal spatula, Oyster knife (comes in handy as an ice pick for cocktails too.) Thanks for the tip on the sardines and capers – never thought to bring those.

  • I have the same All-Clad pan, & the only pan I love more is the same pan in a much bigger size. I used to live in Pittsburgh & loved the factory sales.

  • I read every post, but I just had to comment on this one. First, you would be an amazing guest- keep my email address if you ever want to visit Melbourne I will host/help you in any way possible. Second this was a most interesting, helpful and insightful blog. You deserve the success you have achieved.

  • I use a Stanley portable tool box (Plastic much lighter then metal). Perfect for all of my favorite cooking and baking tools, ingredients and a few spices. Last but not least at the bottom of the tool box: a compact cutting board (how many times has someone handed you a glass cutting board, a piece of wood that looks diseased or worse a plate!!! Julia’s Kitchen Wisdom and a digital scale.

    I too pack a Chinese clever because it is so versatile and nobody will touch it unless they are familiar with knives. No more worries about someone abusing my expensive chef knives.

    I also pack a portable knife sharpening kit (Spyderco) that quickly gives me a sharp, quality edge. If I’m feeling nice, I will sharpen my host’s knives (with lots of warnings to be careful the next time they use their knives!).

    My list it too long to type but suffice to say, you can pack a lot in a little space!

    I will say one thing I will always pack. Knife guards, knife guards, knife guards!!! And whatever you do, don’t let someone use your knife and put it away for you. Either they will put a wet knife back in the guard or not put it on properly and you reach in and get a nasty nick.

  • I love your list and so understand. . .with the right tools and ingredients cooking is soo much fun. Without them not so much.

    David, here is my recommendation for my favorite silicone spatula–actually a spoonula with a stainless steel handle. The whole thing is dishwasher safe. I purchase them from Williams Sonoma

  • Great list, Chef. I see you say “green lentils”. Are you particular about their provenance (e.g. Puy) or will any green lentils be fine?

  • I don’t stay at people’s houses much but I always carry an Opinel folding knife, a titanium spork and a wide-mouthed Nalgene bottle. The Nalgene is great for decanting hot and cold liquids. The Opinel is always sharp – it’ll even handle bread for an impromptu sandwich. And the spork is way better for eating ice cream than those titchy little spoons they give you!

  • Have you found any place in France or England that carries Spice Islands Spices? I have friends and family bring them from the States occasionally. Enjoy your articles immensely.

  • My mother and I go to Bonnaire a couple of times a year. Last time my suitcase got chosen for extra searching. The security guy kept asking me why I needed a sharper knife and saying we have spices here, you know. I also just couldn’t explain quinoa to him sufficiently. He let me go without confiscating anything but he kept looking at the other security people each time he pulled out a food item with a look of baffled amazement. Thank you for making me feel less crazy!

  • I’m sorry to say that in Australia, people would get embarrassed if you brought all that – it would be seen as saying that they weren’t adequate as hosts! As I’m of Italian heritage, it is customary to at least turn up with food but just brInging a cake or biscuits is seen as weird and unnecessary. You can visit any time, David :-)

  • Had to laugh when I saw your photo. I spent considerable elbow grease this summer with some steel wool and my All-Clad pots and pans. Should I just have left them alone? http://www.flickr.com/photos/53614091@N02/ for the before and after.

  • Great post! I live on an island, and am often the recipient of friends’ hospitality when I miss the mailboat, or need to stay off overnight to make a morning appointment. Though I cook for a living, I always end up helping my hosts in the kitchen, whether it’s by helping with the meals or cleaning up, and often wonder how I can better prepare myself to make all that easier on everyone–including me! I’d rather be teased a little for bring my own knives, than scar myself for life with an unfamiliar, dull blade!

    Cheers!
    kate

  • David, thank you for the list. As an Australian, I would like to say that I would in no way be embarrassed if a house guest brought along all of this. And I may even learn some new menu items..

    I travel quite regularly for work and often stay in apartment style accommodation that has a small kitchen. Most of the time I prefer preparing food myself rather than eating out.

    I’ve learnt to never leave home without coffee, coffee plunger, knives, cutting board, vegetable peeler, salt, pepper and various other herbs/spices, tinned tuna, small containers of olive oil and apple cider vinegar, a couple of pre-prepared frozen meals (if they’re frozen in flattish containers, they don’t take up too much space in your suitcase, I will often pack these in a cooler bag that flattens and sometimes even an ice brick), various snack foods, such as nuts, zip-lock bags, sometimes even a small roll of cling wrap.

    If I’m staying somewhere I know doesn’t have a kitchen, I’ll bring a plastic plate and bowl so at the very least I can prepare simple salads. I purchase ingredients in small quantities, so I don’t have too many left overs. If I do, I generally end up throwing them all together as a salad for the trip home so I don’t have to eat service station or airport food.

    It sounds like a lot, but you’d be surprised how much you can fit in a suitcase.

    • Sorry, Bridget, but every serial killer knows what you can fit in a suitcase. lol

      • Haha, must run in the family, I commented to my grandfather a little while ago that I’d bought a rather large fridge and his first comment was “you could fit a body in that”….

        • OMG. Your father is channeling my father. all that talk of knives got to me. Back to topic.

  • I don’t bring cooking stuff when visiting friends and family. It feels weird, like I’m being judgemental, and I don’t want to offend my host. I do bring foods like cookies, cakes, alcohol, something portable. And I enthusiastically volunteer to prep, cook, clean, or wash whenever needed. It’s stressful to have someone cooking in your kitchen, especially if you’re a bit anal about where things go.

  • Now that is a complete list. But do you leave room in your suitcase for clean underwear?

  • David,
    Wonderful post. You would be welcome at my home anytime and I wouldn’t be offended when you broke out your supplies. Now I must get a Moka pot, a cleaver, and one of those pots.

  • Good lord.

    Come visit me. You sound like the perfect houseguest. No laundry, and suitcases full of food.

  • i love reading this post. i don’t cook, so i usually bring a bottle of wine or two and some cake for my host

  • Really thought this was an April Fool’s Day post, til I felt a tinge of recognition and realized that I never go anywhere overnight without my own supply tote carrying my Vitamix blender, even on planes, as green smoothies are my coffee. As well as quite a lot of other necessities like one of those roll-up plastic cutting board sheets (so portable, though I store them flat) because so many places have the glass ones (why?? they’re horrible!). I also bring a sharp 6″ knife (just for travel) wrapped in my favorite kitchen towel. I find that towel so comforting when traveling for some reason.

  • My favorite silicone spatula is from The Pampered Chef–they call it the “Classic Scraper.” I’ve had one for 20 years and it’s still in great shape, but I recently bought several more and gave them out as gifts. http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=190&words=scraper

  • You know, the one perk of getting old is that increasingly our friends have comfortable homes and beds to put us up in! That said, I’m totally on-board with pet peeves of cooking in someone else’s kitchen and those are knives (crazy lousy Ikea ones- what?!?), lack of tongs, proper thick-bottomed pots, cutting boards, spatulas that actually scrape and rags or counter wipes. Oh, and dirty pull-out drawers. That always creeps me out.

    In terms of gifts, I bring luxuries I’d enjoy, a basket of bio-organic Method cleaning products, or good olive oil, a trio of Aveda or Malin and Goertz shampoos, a bottle of mature french wine, or a block of aged DOP Parmesan and a sleeve of good jamon. Or a pre-paid voucher for a massage or restaurant meal nearby!

  • I do everyone a favor and take them to the grocery store. But first I check to see what they have or have not. My specialty might not be appreciated (masala chicken with lentils and rice ) so if there are people who don’t appreciate curries I just let them pick out the things they need to make a special meal.

    I don’t like people messing about in my kitchen so until I know I’m welcome I just buy the best food and hand it over. Then, I give them a nice book, some of my home made peach vanilla jam or a knife as a thank you gift and we are all happy.

  • I always carry my own salt n pepper grinders n my own ground coffee but also need
    My tongs n a few good bottles of wine preferably my daughters sav blanc or cab (huge bear) napa

  • You are hilarious… I believe you really do bring your whole pantry, utility drawer, and pots!

    But, I too bring some combo of stuff, even if just for dinner:

    Cookie dough, crisp topping, my own knives, my own seasonings, my air cookie sheets, yeah, very similar list….

    Love the post! Thanks!

  • My Mom would love it if you brought your food and kitchen tools to her lake house. My Dad loves company and all their friends love the lake house, but poor Mom…lots of work for her! She is always happy if guests bring food and she is happy to turn over the kitchen anytime to anyone. She would especially love your cooking I am sure….

  • No cleaver. I wouldn’t want anyone hacking my less tnan adequate cutting BOARD. One is supposed to really whack away with those things. I don’t like German chef’s knives for the same reason. The blade is too thick.

    But I once saw Yan half open a bell pepper, flatten a cleaver’s big blade over it and remove all the innards in one sweep. It’s an amazing sight, but I absolutely hate raw bell peppers, so – again, no cleaver. I might relent if I could show off that very dexterous move :-). Otherwise, your packing list seems about right.

  • When I know I’ll be cooking, I bring my favorite seasoning for meat, Goya Adobo, usually pastry dough for one or two two-crust pies, cookie dough and my favorite coffee. If the house has a coffee maker that doubles as a NASA rocket, I bring my good old fashioned stove top percolator. Like you, I can’t stand to wait until my hosts get up to have my morning coffee. Here’s a question for you and your readers: how do you feel about turning over your kitchen to guests who want to “give you a break” and prepare a meal? Personally, I hate it. Watching others use my well cared for and much loved pots, pans and utencils is torture. I’d be interested in hearing how others feel. Love your site!

    • I can’t stand anyone – anyone – helping me in the kitchen. Maybe it’s an oldest child thing? I might be able to manage a little company while I cook as long as they do not try to “help”. And I would never, never ever, turn over my kitchen to anyone.

      I have to go lie down now.

  • Can’t go anywhere without an apron , coffee and a good knife !

    I often feel guilty for not leaving the kitchen to guests…..but David come to Provence
    anytime with ALL your stuff ;-)

  • And I make sure I’ve updated my personal recipe folder in Dropbox!

  • I like to bring port and my beautiful molded shortbread cookies, and (lately) my homemade sorbet or ice cream.
    Cheese and fresh fruit are a favourite to bring!
    There is a local shop where soaps, lotions, body salts and scrubs are made,
    I like to to bring a little basket of a selection of some of these things.
    I bring my happy to be there with my friends feeling.

  • I LOVE this post and I am going to read through it and all the comments again and laminate a complete list for the hamper for our 2 week summer holidays.
    I am Australian of European descent and any friends we visit at the beach or in the bush have been delighted with my homemade goodies and commercial foodie gifts even if there is a store in town as we have probably already opened the wine and sat down when I dig out the cheese and crackers and quince paste and a lovely cheese knife and wooden board from home.
    Just LOVE the creativity of others.

  • This post resonated so much with me! I was raised to NEVER go to someone’s home empty handed, perhaps it’s a cultural thing! Even if it’s not a potluck, I always take something to thank the host, usually homemade foods, but if time is an issue, I will a least take flowers. Cookies, desserts, homemade jams and baked goods are always great options for brunch, lunch, afternoon tea and dinner invitations, but if I am staying overnight, like you, I always make a point to cook. I take all the ingredients with me and any specialty pots and/or pans I might need like a paella pan or a couscoussier. Quite frankly though, my favorite is to take frozen marinated meats, bolognese sauce, pesto and frozen pasta (like lasagna or baked ziti).
    I restrain myself from taking my own condiments if I am invited for a meal, but I really wish I didn’t. There are times when the food needs so much more flavor that I wish I had a secret stash hidden in my purse. This is especially true if the cook is also serving children! Don’t children have taste buds too? Can you imagine chili with almost no seasoning…. I rest my case!

  • At my parents lake house my Mom would die from happiness if you showed up with all your food and stuff and took over her kitchen. My Dad loves having two homes (and so do their friends) but my poor Mom thinks it’s a lot of work — kind of like running a hotel only it’s not a hotel!

    • When my father wanted to go on vacation with Mom and four kids to a cabin with a wood-burning fireplace, my Mom said, “My idea of roughing it is a B&W TV at the Hilton. See you.”

  • I am smiling at the stuff you lug along. I hate to cook in other persons’ kitchens. Always stunned to find an elegantly furnished home with a kitchen full of such derelict equipment. The Non-Cook’s Kitchen.

    As others have posted, come and visit any time. I favor most of the gear you are fond of – including that splendid Oxo peeler – and would enjoy watching you unpack your wares.

    XO,
    Bebe

    PS. This morning’s paper mentioned Kouign-Amann, the Breton pastry you extolled and featured a few years ago. It seems that Sumi Chang, of our local Euro Pane bakery (wonderful stuff) now has it. Must try…

  • When we stay with family for more then a night or in a rented house we will bring a similar list as to what you bring, especially a kitchen knife, a microplane grater, measuring cups and spoons (and a small weight conversion list), a good frying pan, tongs and food wise: tea, coffee, a french press insulated travel mug, herbs, spices, asian condiments, harissa, a hot sauce and bbq sauce.

    In our camping kitchen crate you can find a small single burner stove, a bbq, tongs, 2 proper knives, a cutting board and a grater. But we also bring a wok and an oyster knife :) And of course the herbs etc.

    We’re both on the road a lot too. My boyfriend stays in hotels at least once a week and I often decide last minute to stay with him, friends or family.
    So I have a mini overnight kit in my car containing a toothbrush and clean underwear, but also a set of cutlery, a good pocket knife and Earl Grey tea since so many of my friends only drink herbal tea and I really need some black tea in the morning.

    My boyfriend always bring a set of cutlery, a plastic glass and a plate so he can order take out instead of having to eat in a restaurant all the time. He also brings a bottle of wine, a small water boiler, coffee and his french press travel mug. We used a moka pot for a long time but this is so much easier while on the road. O, and last week he bought a cute little spice box to fill with salt, pepper and some hot chili powder to add to his travel bag.

  • when my best friend moved closer to me, I bought her a couple knives as a housewarming present and told her they were actually for me when I come over to help her cook! She prefers those plastic things that “never have to be sharpened” for God’s sake.

    Last year, I also stocked her up with specialty salts and a black pepper grinder.

    I’m getting there, slowly! :-) She still won’t use the cast iron.

  • I always bring a couple good knives, a microplane grater, a lidded saute pan, Herbamare and Maldon sea salt, a full black pepper mill (so many people use that pre-ground black pepper – WHY?), Dr Stuart’s peppermint tea (the strongest out there, excellent for after dinner stomach settling on the occasions I don’t feel like a brandy or whisky) and because I am probably the most uptight person on the planet when it comes to coffee, a cafetiere, Illy ground espresso, powdered turkish coffee and an electric turkish/greek coffee maker.

    This is mainly going on non city break holiday type gear (bar the turkish coffee stuff – that pretty much goes everywhere). When I go to other people’s houses I usually bring something I baked, and or a bottle of rose wine (rose seems to be the Goldilocks option as there are always some people who don’t drink red and some who don’t drink white – right now obsessing over Minuty Rosé et Or). When I city-break and am staying at a hotel, I always bring silverware, bottle opener, and hot sauce.

  • I would die from shock if anyone arrived with items ready to prepare a meal for me! What a lovely and thoughtful list (even if it’s secretly just to keep yourself sane)… I’ll make a note to not be alarmed if you ever show up on my doorstep with a cleaver in hand ;) haha!

  • Oooh, thank you for this post! Every time I visit friends I think about whether I should bring my own kitchen equipment along. And mostly, I chicken out because I’m afraid they might consider me rude.
    But your posts – and your readers comments – shows me that there is absolutely nothing wrong with bringing these things along. (And it inspires me to some great gifts, too. You could casually bring along some thing – and then just leave them as a host gift. That way you and your host can cook together – and they will remember afterwards when using what’s left of the red pepper powder, the salt or the lentils.)
    Also – bringing cookie dough along is probably the best of all ideas!!! Awesome!

    ♥sabrina

    • When in doubt, I always ask. People hosting other people on vacation, are usually on vacation themselves, and personally, I love when people pitch in. (Especially with the clean-up!)

  • Completely different topic: something you need in your new kitchen, providing you’re on the ground floor. http://www.thekitchn.com/trapdoor-in-the-kitchen-floor-74465

  • Loved this post. When I first saw the title, Things I Bring When I’m a Guest…my
    first thought was “Um, toothbrush…”. Then, I read down and spot “marinated lamb or pork shoulder…” and suddenly re-appreciated which blog i subscribe to, and why!

    Actually, I too have been known to travel with things like green lentils, spices, large wedges or Reggiano, even tacos – but usually for longer journeys. I will be a better weekend guest from now on.

  • Are you sure you’re invited because of your cooking skills and not because they like your company?
    I like to bring homemade things–marinated olives, marinated goat cheese, cookies(already baked).
    Your list only works if you’re going a short distance and traveling by car, and, of course, only if you are visiting very good friends.
    I would be offended if an invited guest showed up at my house with all the stuff you mentioned.

  • Since moving to France, I have discovered not all boulangeries are created equal. It is certainly worth a few extra blocks walk to find the right one. But we country folk have a few nice ones here in Beaune. Come visit. Feel free to bring whatever else you would like. :)

    P.S. Love, love, love your blog.

  • Things I didn’t see mentioned (though I may’ve missed) that I bring:

    - cork trivets (in lieu of bringing large serving bowls, and in case the host doesn’t have any, a trivet in a pinch allows me to set down a pot on the table from which folks can help themselves)

    - my sugar of choice (i really can’t stand splenda and other such, what I call disparagingly, “fake sugars” – nothing worse than having only this to sprinkle atop any desserts you bake or to add to your coffee)

    - honey (i love hot tea and don’t like adding sugar to it; it’s also a lovely addition to yogurts and fresh fruits…)

  • Jane, I am laughing hysterically at your “I have to go lie down now.” I’m with you girl.

    • Isn’t it the truth – usually it’s their “help” is more trouble than it’s worth. Either I do the work or someone else does the work, but not together.

  • “… trying to make dinner with someone’s steak knife that they inherited from their grandmother who got it thirty-five years ago at the bank when they were giving away knives if you opened an account.”

    That’s… oddly specific, David.

    Anyway, I usually bring a cooked foodstuff and/or wine/liquor for my hosts. When I’m requested to make a certain specialty for a house party, I usually bring extra ingredients so the host can also try my dish when the guests have left. The tools I bring will depend on what I’ll be cooking. We once made okonomiyaki for a house party and brought extra dashi stock, seaweed, bonito flakes and bulldog sauce to leave at the house.

    • Polly,

      David may not have lived in a time when housewives were taught to economize running the home, did not have control of their money, and even so, had to economize. Some got their dishes, fairly nice ones, at the bank. No sense of history, or what people went through so he could play at being cool today.

      • David is almost my age so I know he remembers grocery stores rewards of pots/pans, knives, dishes, glassware etc. as well as bank rewards; these promotions where still taking place in the late 70′s and early 80′s, at least in Idaho. A lot of us have to economize where and whenever possible but I’m unwilling to deal with inferior products and food when I’m cooking at home or with others. I refuse to buy inferior products, especially those made in China, but will purchase the best I can afford at the time and upgrade when possible. David’s posts have led me to some great utensils and food/recipes. All these comments have been fun to read, such a great and thought provoking post–thank you David.

  • Fabulous post!
    And thanks for the link to the WSJ soft French baguette story!
    Your links are the best.

  • I agree Sophia. My kitchen is my kitchen and guests, be they family or strangers, do best not to intrude in it. Bottles of wine are always welcome though, as is a gift of food “as it comes”. A friend once came to stay at my house via the vegetable shop, and brought stuff he thought I might be stumped by. Mystery box sort of thing. It was great fun, I made them vegetarian okonomiyaki.

  • parisbreakfast: It was funny because just the other day, I went to get a baguette and the baker apologizes, saying he only had baguettes left that were bien cuite (well-cooked.) Of course, I was thrilled and told him to please keep making them (!)

    polly: There was a time when laundry soap had glassware in it, as a gift to the consumer. (I would imagine nowadays, packing anything with glass in a big box of powder is not really advisable!) Gas stations did the same thing, giving away a glass, encouraging you to come back and fill up, to collect the whole set. Banks also used to give away things like toasters, a set of steak knifes, electric blankets, etc – the size/value of the gift was based on how much money you initially deposit. It’s pretty funny to think about it nowadays.

    Allison: It’s kind of hit-or-miss out in the countryside, as I’ve found. There is a great boulangerie in Couloummiers in the center of town that had amazing baguettes, but not too far were ones that had that lousy bread with the deceptively brown crust, but the fluffy white interior when you cut inside. Both had long lines. (Don’t know why people want that soft, fluffy bread when they could have a really great baguette for the same price…)

    • It’s that cognitive dissonance thing – the French are convinced that all bread made in France is better that all bread made anywhere else, and when it isn’t good, their brains can’t deal with it so they decide it is good by definition.

  • David

    Love your post. As a house guest, I like to bring my Le Grand Palais 180 with me, I have a fold up one that Duchamp once used in New York. Invaluable and I keep my knives and pans inside the oven which is quite handy.

    Dermot

  • HI David, that is really funny to imagine someone bringing all that at the same time :) I sometimes bring tea, because good tea is sometimes hard to find (everyone I know have coffee ready for me in the morning, they know better than doing otherwise). I don’t own a car, so I tend to buy stuff “sur place” instead. I like bringing spices from izrael in Paris, as well as their black pepper. And sometimes I bring English food. that is so hard to find outside Paris. But good for you, you must be a cherished guest.

  • If some schmuck turned up at my gaffe armed to the gills with kitchen knives, apple corers, melon ballers, lethal Asian meat cleavers, fancy salt, I’d say mate………come in and get to work. The kitchen’s straight ahead.

    Love your posts David. Great idea for guests to come armed and ready.

    Andrea from London

  • David –

    Another fabulous post. Wow – I love this list. I’ve bookmarked the site for All Clad, and knives. Speaking of knives – what’s the best way to sharpen them? I’ve yet to find a place to take them to be sharpened, and have heard electric sharpeners can damage them. Yet reputable knife companies make electric sharpeners. Huh.

    What do you use, and recommend?

    Thanks so much.

    • Out here in Indio, CA, (as in Palm Springs/the Coachella Festival),there is a retired sharpener who donates his time to the Senior Center. Once a month, by appointment, he does up to five items for a small donation ($1/pc).

      Who lives in Indio? We do.

  • Andrea: Thanks for the best comment – so far! You must either be a line cook, or caterer. In either case… I’m on my way…

    Barbara: The best way to keep knives sharp is not to let anyone else use them (!) and to take care of them yourself, which means never putting them in the dishwasher. And if you take them to a place to get sharpened, make sure it is a quality knife place, as I’ve had less-than-steller sharpeners grind the blade down too much. Although purists may scoff, this knife sharpener does a very, very good job. It was recommended by a friend in Tuscany who cooks for a living, and it works really well, and the price is right.

    Miriam: It was funny because when I posted that article on my Facebook page, a few people chimed in, saying it was “the Americans” who liked their bread soft. But the article interviewed French bakers (who don’t like making undercooked bread) but did so because their French clientele preferred it. It always surprises me to hear people requesting baguettes “not too cooked.” (In France, of course.)

  • Where can you buy Maldon salt in Paris?

  • David,
    It’s been three days now since your original post and I’m about to sign off now on receiving comment alerts: my email queue is jammed and I’m falling behind on all the things I really have to do. This has been a fascinating exchange between you and your informed and articulate e-readers.
    What about turning your original post, selected comments and your answers into an e-book? Seriously. Included could be your answers to specific questions–how to sharpen knives, your favorite peeler, ad infinitum–as well as –here’s the “book” part–recipes for the marinated meats, cookies and so on that you tote with you to off-site occasions. Even for those of us who are not going anywhere anytime soon, David Takes a Trip would be a constant resource and inspiration for the daily joys of cooking and eating.
    Meanwhile, thank you for your generous sharing at the virtual Communal Table–
    A Trip in itself!

  • Hello! I’m a fan of your work and fellow chef. Heading to paris to host a chefs and foodies dinner (parisians and a few italians, expats) party 16 September. Trying to find a suitable place for seated dinner for 20 plus kitchen where I can cook. I Airbnb for my own use but would like to find someplace great. Perhaps you know of some rentable space? I would appreciate your suggestions immensely! Also join us! You can see my work on Instagram, twitter, Facebook as @allfivesenses
    Thank you!

    You might want to contact one of the cooking schools, such as La Cuisine or Cook ‘n With Class, about kitchen rentals. -dl

  • Great post. I too am often carrying a truckload of stuff with me to cook for guests. I have never thought of bringing a pan with me, but have carried heavy pie dishes! I like the idea of just taking along the pastry and baking the pie at the other end.

  • Cheese grater and/or microplane.

    Wine

    Muffins that can easily be added to whatever the host has planned for first breakfast. I bring them in a freezer ziploc bag so the host has the option of freezing them and enjoying them after we’ve left ;-)

  • I don’t pack as much as you do, unless I’m foreseeing a stay in a locale where essential supplies are hard to come by, but indeed, a reliable source of good coffee (in my case a Handpresso Hybrid) and good knives are a must.
    My kit includes one serrated-edge all-purpose 7″, a titanium chef knife, a N°10 Opinel (with corkscrew), a “Bee” blade sharpener, a soft-steel paring knife, and a pair of ceramic blade 5-inchers (always have a spare).

    Other essentials include a bamboo spatula/spoon (all-purpose, unbreakable and kind to pans), and a Zyliss serrated soft-skin peeler : perhaps the most remarkable improvement to my kit in the last two decades (along with the Handpresso), and which I recommend heartily over any other peeler, knife or Y-styled — I no longer draw the line at tomatoes…

    If weight isn’t an issue, I may take along a cleaver and a ceramic-coated flat-bottom wok, too.
    As for ziploc-style bags, those warrant their permanent pocket in my bag, restocked as it flattens !

  • I’m reading this as I fly to Paris to spend two months exploring the markets, neighborhoods and cultural scene. As a pastry chef I plan to do a lot of cooking. And yes I did bring a few items…. I took my “mini” citrus zester that I got used to having in my chef’s jacket, my new ceramic knives, mustard powder as I was warned that was hard to come by. Is this true?? And in place of my KitchenAID, I took my handheld wand mixer. I can puree, whip and grind…. But now I’m thinking I need to email my husband and get him to send me a few more items. The problem might be that if I ask him for a kitchen item and describe it precisely and it’s location, I still might be surprised at what comes in the mail. It’s going to be an adventure all the way around.

    • Definitely very hard to find mustard powder. And Allspice berries, for some reason. And all things New Mexican, which isn’t a real issue in the pastry business, but hard for a new Mexican…

  • Everything revolves around the kitchen (our favorite place) in our house here in Cuernavaca Mexico, rather like the movie “Como Agua para Chocolate”.
    I read your post and ALL the comments too! Thank you so much for all this information! I learned something new! From the comments too! The tricky thing here in Mexico is how to charm the cook, yes-suh, everyone has a cook. ALL cooks here love you if you cook WITH them, it is their territory after all, they are the boss and you are the “pinche”! Ha! and bring them a gift……for the kitchen, of course! Cooks are VERY possesive, and won`t let anyone in the kitchen so they are suspicious of houseguests.We always encourage our houseguests to get in the kitchen with us and cook! And a good time is always had by all. We also are houseguests, visit friends and family, stay in their houses too, and do what you do, yes we schelp all that and more! Ha! Especially the granola, from your recipe: “The best granola recipe!” Just yesterday we baked the granola……

  • For our beach rental I bring many of the items you describe plus almond oil and a ziploc of dry ingredients for granola (plus maple syrup and olive oil to add in and then use for other things)

  • David

    Oh My Gosh!!! I’m not as crazy as I thought I was!! Well……hmmmmmm….uhh, ok. I have always brought “my kitchen bits” as my Mom called them. I bring the good ground coffee and press simply in self defense, and the honey, and little bottles of seasonings, and baggies of fresh herbs, and my knives, and cutting board, just a little one, and zippy baggies and….well my list can be long or short depending on where I’m going. And who’s place it is. And who all will be there. And for how long, etc. I started bringing my knives because every time I would go home to see my parents I would end up having to use these terrible things that my Mom bought because they came in a “pretty set.” Do what….? And the rest just accumulated over time. I’ve always known my other cook friends carried goodie bags with them when they traveled, but, I love knowing others do the same. Your posts are something I truly look forward to. Thanks for another excellent one!!

  • Those bank give-aways? My favorite ice-cream servers are the 3 that came with my husband, and they were originally from The Mediapolis Savings Bank in Iowa. I stayed six weeks in Paris at an AIRBnB last spring —had to buy several of the items mentioned in this blog. Have been mentally adding to the list since then (I would bring my Microplane box grater—love it!), and now my list is even longer. Thank you, all!

  • - you;
    - then my dad’s olive oil, from tuscany. unbeatable. it turns the most sad of the salads into an edible meal;
    - a high grade jasmin green tea. loose leaf. you don’t want to look at my face when the host excitedly dig into his more remote drawer and find a dusty box of lipton tea of various mixed artificial flavours like mango/blackberry/peach of desert – kind of tea.

    thanks david, great post!