So you've spent ages trying to julienne some dead nice organic radishes with that terrible knife you got from that all night convenience shop next to your student halls 20 years ago, your pasta has stuck together in your just too small saucepan and the halloumi and artichokes just aren't charring properly because you're using tinfoil for a griddle. Enter Tools For Food to show you how it should be done, how it's always been done, and make you immediately get in an order at Objects Of Use (or indeed Stockport's own Stephensons Catering Supplies if you're from round this way).
"Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live.
From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects.
From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures.
From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking."
