If you haven’t heard of or don’t have Harold McGee in your kitchen then I’m afraid you are not a serious cook. McGee on Food and Cooking is definitive guide to the science behind most of his subect matter and you should buy it now. I need to as my edition is out of date…. Read more »
Posts Categorized: Kitchen stuff
Japanese knives: cool for chefs
Since beforeKill Bill Japanese knives have been cool. Hell, I’m obsessed with Japanese cabinet-making tools. They are very beautiful and sharp. Now everything Japanese is going mainstream with chefs. As Harris Salat says in Salon: “And not just those of the cooks. Since the mid-’90s, Japanese knives have become de rigueur in professional kitchens of… Read more »
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