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Mark Bittman wrote a nice column about outfitting a "no-frills kitchen" over at the NYT. I came across it via a review of knives over at the wirecutter. I can
by dakr 14y ago
Mark Bittman wrote a nice column about outfitting a "no-frills kitchen" over at the NYT. I came across it via a review of knives over at the wirecutter. I can recommend both.
NYT article:
<http://www.nytimes.com/2007/05/09/dining/09mini.html?_r=1&pagewanted=all> http://www.nytimes.com/2007/05/09/dining/09mini.html?_r=1...;
The Wirecutter review:
<http://thewirecutter.com/reviews/a-great-chefs-knife/> http://thewirecutter.com/reviews/a-great-chefs-knife/>
- mikeocool 14y agoI love that Bittman article! I think it's much closer to the idea of a 'minimum viable kitchen' for someone whose just starting cooking than this article. And it has the much more approachable cost of "under $300," as opposed to the OP's "under $1000."
- BenSS 14y agoDifferent goals! The OP's aim is a "Minimum Viable Kitchen (MVK) for creating gourmet food".