have everything – or nearly everything – in their batterie de cuisine.
A Turbotière, for cooking, well, turbots. Available, the pan, that is, at E. DEHILLERIN in Paris ( 18 et 20, rue Coquillière – 51, rue Jean- Jacques Rousseau, 1st arrondissement) for the princely sum of nearly 570 euros ($826.25).
Considering the size of turbots, the price shouldn’t surprise you too much.
Chris Martin holding 25-pound turbot (Photo credit: Bryan Davis)
And here’s an old pan for the same purpose, for comparison.
I love how you introduce me to things I know nothing about. And wow, big fish! I’ll take the old pan. :) Great post!
Thanks, Katie. Finding out abut how people managed their kitchen lives renders up a lot of fascinating material. The thing of it is, many people with means never cooked or even stepped into the kitchen. And the people who did all the work rarely left written records, so material culture (like the turbot pan) helps a lot. Again, your photos inspire me to learn more and more about photography.