The third.... maybe. Cookbooks are hard work. I'm not possessed of the bona fides to make my writing on the subject inherently interesting (I want to know how that lawyer got the gif writing the food column for Vogue. Now he sits around the house and cooks, they pay him and every now and again he gets to travel (with no small part of it tax-deductible) to wonderful places and peer into the corners of restaurants, wineries, little nooks of gourmand heaven. To add insult to injury, he gets paid to eat. Grump), which means I'd need some hook.
I am not going to write a cookbook on low carb desserts. First, it's not my kind of cooking, second, there is a swell one out there (even if she did self-publish, and is now having some hassles with the publisher, as well as having to do all her own PR).
Which means I'd have to pay a lot more attention to the definite method (mash garlic, beat with egg yolk, adding in half the oil. After that start switching between the watery stuff and the rest of the oil may be fine as a general rule, it makes a lousy recipe).
If I did, as Maia does, and kept a cook-book of my own (rather than a handful of tools and ideas in my head) it might be easier. That I'd be more concrete in. As it is, I know how things work, so I may pull down a technique book to check something. I might pull down a cook book (esp. for things like pastries and tortes), but mostly I just pull it out of thin air.
The same thin air Mozart used. I play with ideas for food all the time. Taste the combinations in my head (and then find out I was wrong, or not) and when the idea is polished, out come the pans.
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Date: 2005-01-31 08:25 am (UTC)The third.... maybe. Cookbooks are hard work. I'm not possessed of the bona fides to make my writing on the subject inherently interesting (I want to know how that lawyer got the gif writing the food column for Vogue. Now he sits around the house and cooks, they pay him and every now and again he gets to travel (with no small part of it tax-deductible) to wonderful places and peer into the corners of restaurants, wineries, little nooks of gourmand heaven. To add insult to injury, he gets paid to eat. Grump), which means I'd need some hook.
I am not going to write a cookbook on low carb desserts. First, it's not my kind of cooking, second, there is a swell one out there (even if she did self-publish, and is now having some hassles with the publisher, as well as having to do all her own PR).
Which means I'd have to pay a lot more attention to the definite method (mash garlic, beat with egg yolk, adding in half the oil. After that start switching between the watery stuff and the rest of the oil may be fine as a general rule, it makes a lousy recipe).
If I did, as Maia does, and kept a cook-book of my own (rather than a handful of tools and ideas in my head) it might be easier. That I'd be more concrete in. As it is, I know how things work, so I may pull down a technique book to check something. I might pull down a cook book (esp. for things like pastries and tortes), but mostly I just pull it out of thin air.
The same thin air Mozart used. I play with ideas for food all the time. Taste the combinations in my head (and then find out I was wrong, or not) and when the idea is polished, out come the pans.
TK
TK