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Copper Pots and Pans
Used extensively in French cooking, they should have a heavy base which holds and spreads heat well. Enameled cast iron is also good. Iron and aluminum are poor heat conductors and tend to discolour food.
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Bread crumbs
You can easily turn unused bread into breadcrumbs. Lightly dry the bread in a moderate oven and then pulse in a food processor until desired coarseness. Do not use stale bread as this will result in stale tasting bread crumbs.
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Vegetable carving
Part of many women’s education in South East Asian countries is the art of creating pretty and colourful garnishes for meals with fruit and vegetables.
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