Hail To The Chef!
December, 1976
Whether you're a culinary expert or a neophyte, you'll want to arm yourself with quality cooking implements of good design. In that regard, I've selected a number of kitchen items that have personally passed muster in terms of aesthetics, efficiency and cost. Cost alone, however, has never been the prime factor of utility. You can spend $60 on a copper-and-ceramic double boiler--or you can do as I do and opt for a $12.95 Pyrex model. Why? Because when cooking over water, the first thing I want t...
