This article struck me as very interesting. In part, I suppose that’s because I don’t really buy or use cookbooks, so the changes were not something I was really aware of.
More importantly, however, is the fact that it leads to questions concerning our individual cooking “philosophies”. It’s a subject I’ve kicked around in my head for a while now, and even alluded to a few times on the old site.* I think it is a wonderful topic for discussion on these boards.
Me? I look at recipes as an initial offer in a transaction - a jumping off point for negotiations, if you will. They provide a chance to assess whether I have any basic interest in the deal; or, the means to make it work. But, admittedly, this approach is a luxury borne out of thirty-odd years of learning the “rules” and techniques, trial and error, great meals, epic fails, and several scars.
On a more personal level, I dig change. Shudder at excessively linear thought, gift wrap with allegory and revel in the shadows of nuance. As much as I enjoy Chopin, I prefer Charlie Parker. No one will ever convince me that chili isn’t really just a curry from a different spice rack.
Anyway . . . .
The point is, take a quick read and see if it makes you think about yourself and your approach in the kitchen. The question is, How do you cook?
- Which reminds me, somewhere back there is the crabcake recipe hidden in a story about my Grandmother. I need to get that back.