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Food pr0n.
Dec. 27th, 2007 02:57 amI bought Michael Ruhlman's The Elements of Cooking: Translating the chef's craft for every kitchen yesterday, and despite falling asleep in the middle of reading it (yay exhaustion and reading in bed) I'm pretty impressed.
It's deliberately modeled on Strunk and White's The Elements of Style and has only 244 pages. The first 50 are an extended essay on cooking, and the second and final section is an alphabetical list of techniques and items.
Ruhlman asks an interesting question, one he says he's asked various professional chefs: what five items would you consider absolutely essential to a bare kitchen? (Assume it has a sink, refrigerator, stove, and counter space.)
( answer under here )
He also goes on to discuss various kinds of equipment, what items are most useful for certain purposes, and the pluses and minuses of various kinds of cookware (he's pretty excited about enameled cast iron, for instance).
So, I'm actually going to go get that little baby cast iron skillet for cornbread, I think, and pick up a whole chicken to cook and then make stock out of, and do some cooking today.
It's deliberately modeled on Strunk and White's The Elements of Style and has only 244 pages. The first 50 are an extended essay on cooking, and the second and final section is an alphabetical list of techniques and items.
Ruhlman asks an interesting question, one he says he's asked various professional chefs: what five items would you consider absolutely essential to a bare kitchen? (Assume it has a sink, refrigerator, stove, and counter space.)
( answer under here )
He also goes on to discuss various kinds of equipment, what items are most useful for certain purposes, and the pluses and minuses of various kinds of cookware (he's pretty excited about enameled cast iron, for instance).
So, I'm actually going to go get that little baby cast iron skillet for cornbread, I think, and pick up a whole chicken to cook and then make stock out of, and do some cooking today.
