Sunday, December 14, 2008

What Do You Need
In your Kitchen? Not much according to Mark Bittman, a New York Times food columnist and cookbook writer. His kitchen in New York City is six feet by seven feet. Picture.
a young journalist called and asked what, after all, I considered essential in a modern kitchen?
“A stove, a sink, a refrigerator, some pots and pans, a knife and some serving spoons,” I answered. “All else is optional.”[...]
No calls came from chefs, either, or from fellow food writers. They, too, know that when it comes to kitchens, size and equipment don’t count nearly as much as devotion, passion, common sense and, of course, experience. To pretend otherwise — to spend tens of thousands of dollars or more on a kitchen before learning how to cook, as is sadly common — is to fall into the same kind of silly consumerism that leads people to believe that an expensive gym membership will get them into shape or the right bed will improve their sex life. As runners run and writers write, cooks cook, under pretty much any circumstance.

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