During the past few years, food preparation seems to have been reduced to mere numbers. The selling point no longer lies in the dish's unique blend of ingredients or impressive presentation but rather its ability to arise out of a small handful of ingredients in less time than it takes to place a telephone order for pizza delivery. Food Network's shows include "Ten Dollar Dinners," "Five Ingredient Fix" and "30 Minute Meals," while Cooking Light magazine devotes an entire section of each of its issues to "superfast" dinners. I wonder if we even pay attention to a meal's flavor anymore, or if now the only thing that actually matters is that our food is cheap, fast and convenient.
Of course, there is something reassuring about the extreme accessibility of Rachael Ray's recipes and budget-friendly ingredient lists for magazine feature articles. The overwhelming wave of horror, a fantastic combination of dread, anticipation, terror and intimidation, which accompanies anyone's first perusal of complicated methods explicated by Julia Child's "Mastering the Art of French Cooking," or the five-page-long recipe for homemade pie crust published in Bon App
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