94. Unabashed; Relegate

From, “When the Chefs Come Home,” by Julia Moskin, 11/29/11, The New York Times:

“When chefs pretend that what they do in a restaurant kitchen (backed by sous-chefs and 24/7 access to truffles and crab meat) is reproducible at home, it usually ends in tears for the cook. Smarter not to lie: Gorgeous new titles like “Eleven Madison Park” and “Momofuku Milk Bar” are filled with the type of unabashedly professional-caliber recipes that make a young chef famous.”

Unabashed: unapologetic

 …

From the same article above:

 “In a three-star restaurant, a cheap, basic recipe is relegated to family meal; in a home kitchen, it makes a fine Tuesday night dinner, backed by the know-how of a true chef about which flavors matter.”

Relegate: to banish to a lower place; to assign to a place of insignificance