Cooking With – An Introduction

A cookbook is something that most people own at least one of and in the case of food lovers such as myself a collection. (68 at last count).

For most they act as an ‘easy’ source of instruction on how to prepare a meal. While offering a level of assurance, that as long as the recipe is followed the end result will be edible.

However they can also serve as a source of inspiration, information or in the case of certain books such as the elBulli series works of art. That would be equally at home on a coffee table as something to thumb through or in the kitchen as something to cook from.

The sheer variety of cookbooks available now is staggering ranging from cheap, simple books targeted at anyone who needs to get a meal on the table at the end of the day. Through too incredibly complex and occasionally large books with price tags to match the complexity targeted at professional chefs and food lovers.

So with this in mind I came up with the idea of ‘Cooking With’; too often online we see pictures of a finished product but with little to no information of how they got there, and while there are a few websites exist that focus on cooking through a cookbook they generally focus on a single often highly complex cookbook for example Grant Achatz’s Alinea cookbook and Heston Blumenthal’s  The Fat Duck cookbook.

So in this series I am hoping to show what goes into recreating the dishes that feature in a variety of cookbooks, so while the content maybe done in a similar style to the sites focusing on a single cookbook my intention is to show a variety of books from the basic style of cookbooks designed for anyone through to the highly specialised.

 

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