It’s tricky to return to that age before convenience.
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However, you can cook incredible meals from simple ingredients. Keep it simple and make as many of your meals as possible. Other cultures have interesting cooking techniques that you can use in your own kitchen.
When food is scarce, innovations are made to get the most out of what is available. Fermentation, curing and preservation came out of a need to have food after the growing season. Cheap, abundant food becomes ancillary. The connection to food decentralizes its place in your life.
Listen as Christopher Kimball joins Dr. Mike Fenster to share how to love the simple foods you create at home.
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Christopher Kimball founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, Mr. Kimball re-launched Cook’s Magazine as Cook’s Illustrated and went on to found Cook’s Country magazine in 2004. Mr. Kimball is the host and executive producer of the two highest rated cooking shows on public (and cable) television: "America’s Test Kitchen," currently in its 16th season, and "Cook’s Country" which begins its 9th season this September. He remains as host of both shows through 2016. Mr. Kimball is also the host of America's Test Kitchen Radio, a weekly public food radio show (and podcast) broadcast on over 300 stations nationwide. Mr. Kimball is the author of several books including, most recently, Fannie's Last Supper. In 2015, Mr. Kimball left America’s Test Kitchen to found a new company, Christopher Kimball’s Milk Street, devoted to teaching home cooks fresher, better ways to prepare foods at home.