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JJ's avatar

I also have an idea in my head of people whose recipes work as written almost every time--Ina Garten, Madhur Jaffrey--and people who have interesting ideas but write recipes that always seem to require some adaptation and cooking intuition to execute. I think Alison Roman is in the second category, and I have an Alain Passard cookbook with lots of great concepts and illustrations, but you might as well just look at the ingredients and make up the preparation on your own.

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Patty Brehm's avatar

I completely agree, I use cookbooks as history books in a way and also as inspiration but rarely cook from them unless I am trying to understand an unfamiliar culture. Summer KItchens by Olia Hercules has been my pandemic read since I knew nothing about Ukranian food and now I do.

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