Reddit reviews The Kosher Kitchen: A Practical Guide : Feuereisen Edition (Artscroll Halachah; the Kosher Kitchen)

cRc standards? Star-K? There are a few, most of it is minor but you should know them and know what applies for you. Also, your community minhag may also dictate some of these things.

For example, some allow using the same dishwasher for meat/dairy since the water isn't yad soledes bo and there is an agent like lye (mentioned in S"A) in use.

>What basics do I need?

Depends on how often you eat various items, I very, very rarely eat meat so I have very few meat items for example.

But I have a large variety of parve items.

Overall you will want separate kli rishonim for meat/dairy/parve but not like 1:1:1, since you will cook different things in them. Also sponges and scrapers and serving utensils.

I would walk through a typical menu for you and see what works, like do you only have a dairy pot for vegetables or other sides and will that come to be a problem when you are making a meat meal?

Since I mainly eat parve I can duplicate a lot of my dairy since it isn't usually an issue. I have an instapot and I have 3 interior pots/liners/steam catchers for Shabbat meals.

You will also want knives for cutting that are parve/dairy/meat this is a fantastic meat knife and is really cheap and all the chef's I know recommend it. It's great for chopping/cutting.

You might also want to check out the books Kosher Kitchen which talks a lot about the details, but your community might be more lenient than that book in some places here and there.

But overall I'd go through and start with thinking about how you want to use your kitchen then apply the rules of kashrut and see if it is an issue.

Also, get some heat resistant color tape, so you can correctly label your items.

At some point, you might also look at if your stove/other items can be kashered for Pesach and if you need like a sperate burner just for Pesach (I have to do this since my place has a glass stove top)

How beginner are we talking, and how hard do you want to jump in?

Artscroll's The Kosher Kitchen is a great overview and breakdown of the complex halachos involved. Here is the CRC's guide for kashering a kitchen. You can also get in touch with you local Chabad, and they'll usually be happy to come out and kasher everything for you.

If you're tight for space, it might be best to pick a gender to preference. I'm lactose intolerant, so when I was short on space, I only had a few dairy utensils and everything else was meat. Once everything is kashered, it's much easier.

You need to find a rabbi and start reading, really. Kashrus is a great start, but also a hard one. Don't expect to be perfect right off the bat. R' Forst's The Kosher Kitchen is a fantastic start for that. There's also shabbos, which really means you need to move to a Jewish community and be within walking distance of a synagogue. In the meantime, find people who can host you on shabbos and holidays (which we're in the clear on for several months). And really I'd just recommend a conversion reading list like this one. It has the basics that one needs to know and is a fantastic start to living an observant Jewish life.

Congratulations on observing kashrut!

Rice and veggies, wraps, so many options! I recommend looking through food blogs to get ideas, and then if the recipe needs it- make it kosher!

One great kosher food blog I love is Kosher in the Kitch

also, if you need any more information on the laws of Kashrut, or a good guide (as it can be confusing at times), here are two:
How to Keep Kosher

The Kosher Kitchen