Luxagraf

Stuart Elliott the New York Times “Minimalist” writes what professional chefs have always known: all that expensive kitchen equipment is totally unnecessary. “The question I’m asked more often than any other is, ‘What kitchen equipment should I buy?’ Like cookbooks, kitchen equipment is a talisman; people believe that buying the right kind will make them good cooks. Yet some of the best cooks I’ve known worked with a battered batterie de cuisine: dented pots and pans scarred beyond recognition, an old steak knife turned into an all-purpose tool, a pot lid held just so to strain pasta when the colander was missing, a food processor with a busted switch. They didn’t complain and they didn’t apologize; they just cooked.” Here’s how a good cook can outfit an entire kitchen for under $300.

Visit Site: http://www.nytimes.com/2007/05/09/dining/09mini.html?ex=1336363200&en=e...