Wednesday, May 9, 2007

Back to Basics: A Must Read

From the NYT Dining & Wine section today "A No-Frills Kitchen Still Cooks" was one of the most resourceful and down-to-earth articles I've read in quite some time. An absolute must-read for any of us who can be, at times, daunted by the flood of specialty cookware that high-end companies push as the secret to gourmet food. The whole article was absolutely spot-on, and a must read—a gentle reminder to every earnest, intrepid cook to keep the following close to heart: "Lavish tools and state-of-the art equipment does not necessarily a good meal make."

I will NOT be purchasing an electric vacuum marinator anytime soon.

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