Finally!  The Elements of Cooking, my guide to the language of the kitchen, has been published in the form it was meant to be in—paperback, an edition affordable for students (just $10 from Amazon), light and bendable for stuffing into backpacks or knife kits.  Eric Ripert, chef-owner of the 4-star restaurant, Le Bernardin, calls it “simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts.” I’ve always felt this was a required resource for all young cooks or new cooks, except for its hardcover price tag. Wonderful Scribner and the visionary editor Beth Wareham, have now changed that. Sam Sifton, NYTimes restaurant critic, said this about the book in the The NYTimes Book Review: A deeply opinionated rundown of the essential knowledge all cooks and food Read On »

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I get asked a lot about cooking tools and while I could do anything I really needed with just five tools—my truly minimalist kitchen would have a chef’s knife, cutting board, large sauté pan, flat-edged wood spoon and a large Pyrex bowl—I’ve got lots of tools I like and a box of tools I never use down in the basement.  In a world where all kinds of companies pitch all kinds of products, I’d like to talk about the actual tools I use and love. First things first: Knives.  You don’t need a big block of knives.  You need a big knife and a little knife.  Invest in good quality knives.  I use Wusthof, have been for 20 years.  I think they’re the best.  (Here they are at Amazon.)  Find a good sharpening service near Read On »

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