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.

2 comments:

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: http://www.goodenoughcooking.com/blog.aspx?b=1

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.