Monday, March 31, 2008

Good enough cooking

My latest New Statesman column is prompted by my recent experience -- described here -- of making chips.

I want to produce very good food. But there is only so much effort I am prepared to make; and, no matter how much effort I make, I run up against the limitations of my ability. Sometimes it seems that the good enough, produced within the constraints of the home cook, is more satisfying than anything else.


Emily said...

I think "good enough" is really good, and it's not to be scoffed at. Really, the perfect era is -- or should be -- over. I have moree to say on that, in fact, and if you're interested, see more here:

Nicholas Clee said...

I agree, Emily. This is the cooking that most people practise, but that is rarely reflected in books. Your site is very smart.