Houston Chronicle

Back to basics in the kitchen

Guidebook helps home cooks get organized and ditch extra gadgets

- By Greg Morago STAFF WRITER

Cooking and baking in the time of the pandemic has not been without its revelation­s.

Perhaps you’re among those who have discovered that you actually own more than a dozen cake and tart pans. Or that you possess multiple whisks, tongs, sieves, rolling pins and potato mashers. Even worse: Are there useless gadgets — avocado slicer, asparagus peeler, strawberry huller, corn cobber, herb scissors — clogging your kitchen drawers?

If it at all concerns you that you once invested in a silly quesadilla-making machine or a never-used gizmo that creates an Egg McMuffin, food writer Lisa Chernick feels your pain.

The author of the new book “Your Starter Kitchen,” published next week, has written a user-friendly guide to setting up a beginner kitchen and how to intelligen­tly expand on existing kitchen formats. The book covers must-have kitchen tools, pantry essentials and even offers classic, go-to recipes.

When Chernick began writing the book last summer, COVID-19 wasn’t in the picture; there wasn’t a hint that how and what we cook would be upended by a pandemic. But the book’s publicatio­n months into a global shift in our foodways has made “Your Starter Kitchen” exceedingl­y rele

vant. Home cooks everywhere have had to confront the challenges presented by the pandemic — food acquisitio­n, meal planning, cooking and baking without ready access to ingredient­s and tools. And along the way come to a new understand­ing of the deficienci­es and perhaps overabunda­nce of the kitchen.

This is where Chernick’s book makes its mark. Organized in three sections for the beginner kitchen, intermedia­te and advanced, the book’s advice and checklists can help home cooks assess their kitchens and cupboards — something already happening months into the pandemic.

“People are spending a lot more time in a space they used to breeze in and out of and are much more intimate with their kitchens now,” she said. “Now, by virtue of this unfortunat­e circumstan­ce,

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