Paul, at Spring House Press, sent me a copy of A Colander, Cake Stand, and My Grandfather’s Iron Skillet,* so that I could share it with you. It’s a beautiful, hardcover book, that would look lovely on a coffee table, or snuggled in alongside your cookbook collection. Inside the striking cover, you’ll find vignettes from today’s top chefs about their favorite kitchen tools and utensils. And, oh yeah, each chef shares a recipe!
One of the stories I loved the most is shared by Zachary Espinosa, Executive Chef of Harbor House in Milwaukee, Wisconsin. He talks about his plating spoon, which he found at Goodwill. When I think about top chefs, I don’t necessarily see them shopping at Goodwill, or learning a cooking technique from a grandparent – but everyone starts somewhere, just like you and me.
I could relate to this book, because the few times I’ve been asked, and honored, to cook in someone else’s kitchen, I’ve brought a few of my tools along with me. My favorite utensil is my whisk. My husband made the handle for me out of apple wood. It has just the right weight to it and it fits my hand perfectly. “The right tool for the right job” is illustrated so well in all the stories in this book.
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