In a New York Times Week in Review story Mark Bittman implores home cooks everywhere not to use the size of their kitchen as an excuse to not cook or to stop them from cooking altogether.
Says Mario Batali: "Only bad cooks blame the equipment. I can make almost any dish in my restaurants on four crummy electric burners with a regular oven—as can just about anyone else who cares to."
And this from Marcella Hazan: "All you have to do to cook is want to do it. The kitchen is never the problem."
What say you, serious eaters? Does, and should, the size of the kitchen matter? Should it stop us from cooking?