Equipped with sous-vide systems and such cornerstones of molecular gastronomy as the Pacojet as well as root cellars and an open fireplace. “Technology can lead us to lose track of what works best,” says Patterson, who feels every kitchen should also include some kind of garden, even just a few herb pots. “Modern innovations are great, but so is cooking over a primal flame—both respect the integrity of the ingredients and bring people together, which is the whole point.” And in terms of energy efficiency? “Induction stoves should be the norm.”
Contributing editor Deborah Bishop approached "Kitchen Design 101" with keen interest, as she is currently plotting her own kitchen renovation. "Having read and been told that this is the most important room in the house- and seeing such an array of aesthetic approaches- I am now effectively paralyzed," confesses Bishop, even though her culinary triumphs tend, at best, toward toast and French-press coffee.
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