Four frying pans
I was just reading a recipe by Yotam Ottolenghi that starts off very well, with a chunky tomato sauce in which to poach eggs for a simple dish. All right and tight until the point where he says "take four frying pans..."
Four frying pans? Hello? I take it he might even mean four frying pans of the same size.
Which just goes to say, books by chefs are all very well in their way, but stop somewhere just short of true usefulness.
These guys forget that we don´t have brigades of tomato skinning minions, fridges the size of young barns, access to esoteric produce or stoves with power to brown oxtails in four minutes.
Most of the time I don´t mind; I get that these people are masters of their craft and that's why we read them. But every once in a while I just have to roll my eyes. The book Plenty looks gorgeous, and I bet I'll end up buying it, but for now? No way. Silly man. four frying pans...