Where online recipe sites can maintain a dialogue with their readers and quickly make amendments where necessary, mistakes in cookbooks are a different beast. It's never good to have an error. She references a cookbook that listed 'ground finger' instead of ground ginger in the ingredients as among the worst mistakes she's seen. Even if Australians don't readily turn to their cookbooks for their daily meals, the enduring, physical appeal of having them visible in the kitchen means they're unlikely to go out of fashion anytime soon.
Blueprint for Living asks if online recipes replace a well-thumbed and food-splattered cookbook? Do they all make money, do you suppose? I don't get it. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
Gone is our dependence on printed recipes. HuffPost Taste alone can give you more ways to make chicken for dinner than you may even want. We have recipes for the breast , thigh and wing. Recipes to fry chicken , cook it in cast iron , or toss into a slow cooker. Then there are all the other online food publications putting out great recipes and hundreds of talented food bloggers doing the same, every single day.
In fact, they have made them better. Cookbooks are no longer just cookbooks. Sure, there will always books dedicated to chicken recipes, but these days perusing the cookbook aisle at the bookstore will reveal so much more depth.
As Matt Sartwell points out, no one would mistake a Thomas Keller cookbook for a book on weeknight menu planning and minute recipes for a family of four. Nor would Gwyneth Paltrow, to name just one, whose healthy recipes are very well suited to a busy family life, be viewed as an authority on the types of complex dishes for which great chefs like Keller or Joel Robuchon are known.
Healthy eating too is its own category. The same goes for Chinese cooking or Peruvian or Indian cuisine. That specificity reflects another shift in the focus of cookbooks, according to Sartwell, away from the general cookbooks of the past toward the more specialized.
As tastes evolve and become broader and more sophisticated, as readers eat more globally and ingredients that were once considered unusual become more available, it is difficult for a single book or even series of books to deliver recipes appealing to all of those tastes.
And for the author to establish authority beyond the specific. There are certainly a few exceptions, but for the most part, professionals and home cooks alike look to books in the specific region, style, type of ingredient, for recipes and cooking tips.
There are books, often more than one, about many, but not all, cuisines in the world, stretching from Europe to the Americas to Asia and elsewhere. And within those cuisines there are books devoted to single preparations or ingredients, be it paella, or gnocchi or ramen.
Michael Smith currently collects cookbooks focused on open fire cooking. Two recent cookbooks Kitchen Arts and Letters features are a book on gnocchi and a scientific guide to Neapolitan pizza making. Such books offer obvious benefits to culinary professionals, but even home cooks, with backyard pizza ovens and cryovac machines, are buying them up. What about the visual elements, the photographs or drawings of the food, the kitchen, the countryside or city streets that at their best convey not only the beauty of the food, but its context and culture?
Gilbert Pilgram told me he thinks pictures give people comfort, that readers are nurtured by images that provide the opportunity to imagine or enjoy the convivial dining experience or at least an idealized version of that experience, the experience described by David Tanis.
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