by blue midget
He had me at “toaster ovens.”
It came to me in a similar fashion that it now comes to you; as an unobtrusive note on an unassuming webpage. Now, I have a few passions in life. Among them are (not listed in any particular order) interior design, organization, the new house I just purchased, and food. Seeing as how this little gem encompassed all four, I snatched it up.
Before you dismiss what I am about to say because the closest you get to cooking is watching Iron Chef or you saw the words “interior design” and you figure this is most likely some chick-thing, allow me to present the book’s most curious premise: It was written by a man who grew up on a sailboat, and learned to work in a kitchen the size of an outhouse. So discard all that was learned from snobby haute cuisine shows on Food TV or distressed you by reading Bon Appetit magazines, and sit down with a quick read that Rachel Ray probably wishes she had come up with. The book isn’t for the stuck up foodie or the socialite and their extravagant dinner parties, it’s for people who live in real homes and need to eat.