On Thursday, Christopher Kimball, founder of Christopher Kimball’s Milk Street, stopped by the Boston Public Radio studio to discuss and promote his latest cookbook. The collection of tips and recipes, titled "Milk Street: The New Rules: Recipes That Will Change the Way You Cook,” centers around the idea that modern home cooking is more expensive and cumbersome than it needs to be.
"The old rules were essentially French cooking rules,” Kimball said. “They had a system — a brigade system of training chefs. Those got translated by Julia [Child] and others into home cooking. It was very regimented and a great system for producing great restaurant food.”
"A lot of those rules make no sense today,” Kimball continued, "with the different ingredients and different cultures. So our point was, look. Let’s go around the world, let’s cook with people, let’s come up with the new rules, because everything’s changed."
"So these are just new rules. Like the old rules, they’re rules. … But these are rules to get food on the table quicker and easier.”
Kimball went on to discuss the appeal (or lack thereof) of Margery’s famous prune chicken recipe, and why you don’t need to marinate your meats.
