1 Tsp. of Prose, Recipes to Taste
In today's New York Times, they had a really interesting piece on some of the things that make cookbook writing worth reading, from a long time senior editor.
"Good recipe writing does not rely on clichéd terminology but creates a vocabulary of its own. We need visceral words that make us feel the texture of the dough in our hands before we "plop" (one of Julia's favorite expressions) it into a bowl. It is important to use the correct terms so we come to know what a batter is, a dough, a base, a roux, rather than calling everything a mixture. Now "slippery coated" means just what it says; you can almost taste the slippery, satiny finish that Irene Kuo intends."
Read the entire article here. (Free subscription required)
"Good recipe writing does not rely on clichéd terminology but creates a vocabulary of its own. We need visceral words that make us feel the texture of the dough in our hands before we "plop" (one of Julia's favorite expressions) it into a bowl. It is important to use the correct terms so we come to know what a batter is, a dough, a base, a roux, rather than calling everything a mixture. Now "slippery coated" means just what it says; you can almost taste the slippery, satiny finish that Irene Kuo intends."
Read the entire article here. (Free subscription required)
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