Tin molds for this purpose have been used in France at least since the beginning of the 19th century, the time of the great chef Careme, who contributed more than a hundred molds and utensils to the current batterie de cuisine.—Pierre Franey, New York Times, 14 Apr. 1982
Kitchen knives are, along with cookware, the most important item in the batterie de cuisine.—The Guardian (London), 7 Dec. 1991
… a jumble of cast-iron pots, copper pans, weirdly shaped strainers, escargot pans, brioche molds and nearly every other conceivable weapon in the batterie de cuisine.—Catherine Watson, Dallas Morning News, 6 May 2001
From the epoch that began with a tiny kitchen, three pans, and a big table, I emerged with four children, a batterie de cuisine, and a dining room table that seats 16.—Cynthia Zarin, Gourmet, July 2009
Word History
Etymology
borrowed from French, "battery (articles of wrought metal) of the kitchen"
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