Monday, February 1, 2010


My kitchen is like a restaurant kitchen. It's a working kitchen. And I'm chief cook and bottle washer.

I need to bake gluten free foods and cook low fat foods and vegetarian dishes. I need to keep it fresh and diversified and avoid cross contamination between wheat flours and non-wheat flours. I need to keep the salt out and the flavor in.

For all you young parents out there who are just starting to raise your kids and need to cook in the 21st century, this blog is for you. For all you older folk who need to pass up the fried chicken to keep your arteries open and lose the salt to lose the pounds, this blog is for you. And for you vegetarians, new and seasoned, this blog is for you.

What this blog isn't is a collection of recipes, though recipes will be included in posts from time to time. But we'll focus on techniques and products for contemporary cooking. We'll focus on food sensitivities and specialized diets and designer diets. We'll explore what it means to feed your family in the 21st century. We'll explore what it means to be a contemporary cook.

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