Every month it's a bit of an obsession I have, looking at all the pretty shiny things in the Macy's kitchen department. Those beautiful All-Clad saute pans used on shows like Iron Chef America are too precious to be used like a real pan--the price tag for one 10-incher is over $100. My other, slightly healthier (?) obsession is with going to restaurant supply stores, especially Y.Hata, to look at all the cheffy goodies lining dusty shelves. But the $9 10-inch saute pan? Works just as good as All-Clad. And you can wear-and-tear it without worry about a little denting. I've been meaning to write an article on the inexpensive kitchen tools found outside of department stores, but looks like the New York Times "Minimalist" Mark Bittman has beat me to it. Check out this article, and afterwards, please stop by your nearest restaurant supply warehouse and buy something cheffy!
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May 09, 2007
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Book of the Month
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ELIZABETH FALKNER'S DEMOLITION DESSERTS
With fun illustrations by her younger brother spanning the pages, Chef Liz Falkner's book is a joy to read and cook from. The recipes start off simple, with Falkner offering what she deems the perfect chocolate chip cookie (who doesn't want one of those?), slowly transforming into creations as complex as those served in her restaurant-bakery in San Francisco.
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stop looking at kitchen stuff. where's my loco moco?
Posted by: Fe | May 11, 2007 at 08:21 PM