The Cook’s Kitchen

I always love to read about the kitchens of popular chefs and cooks, just to get a peek on how they’re doing things.  In a recent issue of Woman’s Day magazine, New York Times columnist and cookbook author Mark Bittman gave us a little insight.

“I’ve never had a really nice kitchen.  At one point I had the worst kitchen in Connecticut.  I had a refrigerator, a microwave and a hot plate in what was basically a laundry room, and I wrote my column cooking on those things for six months.  If I needed an oven to test a recipe, I’d go to a friend’s house.  The column was fine.  The cooking was fine.  I had many good meals using that equipment.  It wasn’t fun and it wasn’t easy, but it was doable.”

“I’m not a big gadget guy.  I’ve very fond of the food processor - it’s a great tool.  Those little cheap mandolines, I use.  As time goes on, I use things less and less.  It’s important for a kitchen to have an ice cream maker because even if you use it just a few times a year, it’s a thrill when you do.  You can equip a kitchen very nicely for a couple hundred bucks.”

Photo from MarkBittman.com.