Essential Cookware below.
spend a lot of time in my kitchen so I have some thoughts, gathered
from nearly 44 years of working in 11 apartment or home kitchens, on
what makes for a workable, healthful, and lovable space. From graduate
student housing (see my very first blog for a photo) to Taiwan and
Japan, from four kitchens in Durham, North Carolina to Berkeley and
Sonoma in the present, I’ve put my mark on all of them and have
extensively down-to-the-studs renovated two.
one thought before I begin: If I think that I need the fanciest,
snazziest kitchen around in order to cook good food, I am dead wrong. I
can cook good food in almost any kitchen, primitive as it might be. Two
propane burners (which always run out mid-cooking of course), cold
water, and a counter that was 2 x 2 feet square may not be the ideal
cooking space but I was able to cook pretty good Chinese and Japanese
food in it. I remind myself that those conditions were a lot nicer than
what many folks around the world use daily, squatting over an open fire
on a dirt floor or a charcoal-burning brazier on the street. Don’t get
me wrong, I love to cook in a nice, well-accessorized kitchen, but it is
That said, I want you to have a kitchen
you love. If you don’t like it or haven’t made it your own, chances are
you will cook less and that would be a pity.
going to tell you first what I’ve done to improve many of my kitchens
and second what I think is important if you are renovating.
bet some of you, perhaps all of you, have suggestions to add. Please
let me know and I’ll update this post in a few weeks. Send me photos too
if you have them.