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Brought up in the kitchen, cooking for over 50 years, come from a long line of chefs, pastry chefs, cooks; ran restaurants, delis and catering businesses - it's in my blood. I can also spot the errors in cookbooks and magazines in their recipes. Can't explain it - it's a natural thing.
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I have a food "dictionary" which is useful for referencing ingredients used in Western cooking, but I have not come across a food dictionary for Chinese cooking, so sometimes I do not know in what form the ingredient is sold as. So, for me, as a 3-year old cook, I usually go for cookbooks with pictures and better still, if they sometimes have pictures of the ingredients. |
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I prefer pictures as well. I'm a lifelong cook and a good one if I do say so myself, but it just helps a lot to see how things might look together, and also with some more difficult recipes it's helpful to see how the writer intended it to look when finished.
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All of my favorite cookbooks are picture-less. I can tell by just reading the recipe if I/my family will like it. It doesn't hurt that the cookbooks I tend to go for are usually put together by members of the community and tend to be more "tried and true" type recipes.
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I give my bows to Mama Mangia. I never knew anyone who can spot errors in cookbooks. Me, I just flip through the pages of cookbooks and try whatever recipe that looks good. That means, I like cookbooks with pictures. I am just lazy to read every recipe before deciding which one to try.
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