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By Alastair Little and Richard Whittington
Published 1993
Keen cooks need no encouragement to spend money on the utensils which allow them to indulge their passion to the full, but in reality one can get by with a fairly restricted batterie de cuisine. Indeed, analysis of what is used in people’s kitchens usually reveals that only a small percentage of items are employed on a regular basis, with many things generally remaining in cupboards gathering dust On this subject I recommend - if you have not done so already - the standard kitchen practice of hanging as many pots, pans and utensils as possible from hooks. You can then see at a glance where things are and they are much easier to get at than when they are buried in cupboards.