Without formal culinary training, Judy Alter has cooked her way through life, feeling family and friends at everything from casual dinners al fresco to elaborate meals for twenty. An award-winning author and publisher, she jokes she'll come back in another life as a chef.Today Alter finds herself cooking in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. So she cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new ...
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Without formal culinary training, Judy Alter has cooked her way through life, feeling family and friends at everything from casual dinners al fresco to elaborate meals for twenty. An award-winning author and publisher, she jokes she'll come back in another life as a chef.Today Alter finds herself cooking in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. So she cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities-and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.
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