When I moved out from "home" and started living on my own, Mom gave me grandmothers old cookbook (Better Homes & Gardens). It the first one I go to before looking elsewhere. Havent had to look elsewhere.
KYHeirloomer wrote:Expensive is a relative term, too.
The average cookbook, nowadays, comes in at 35 bucks. That's a bunch of money. But, if that's the average, what's an expensive one? $50? $75?
The average cookbook, nowadays, comes in at 35 bucks. That's a bunch of money. But, if that's the average, what's an expensive one? $50? $75?
I don't really know what's an expensive one these days since I have a great discount bookstore within walking distance. I have noticed cookbooks have become quite lavish with beautiful photos - something I really appreciate. It helps when I know what a recipe is supposed to look like.Tcinsa, you can easily intimidate yourself with that idea.
The photos show one way the dish can look. Not how it is supposed to look.
It's supposed to look the way you want it to.
In the better cookbooks and magazines the pix are done with a team that includes food stylists and other graphics professionals. Their job is to make the dish look at appealing as possible.
No problem.
But often the photo you see is different from what the recipe author intended. I see a lot of high-end cookbooks as part of my work. In many of them the chef actually includes plating recomendations with the recipe. Then you look at the photo and wonder if the stylist and photographer actually read the recipe.
I love many of those photos, no question. But they concern me because many home cooks make a dish that doesn't look like that and think they have done it wrong. You don't want to fall into that trap.
The photos show one way the dish can look. Not how it is supposed to look.
It's supposed to look the way you want it to.
In the better cookbooks and magazines the pix are done with a team that includes food stylists and other graphics professionals. Their job is to make the dish look at appealing as possible.
No problem.
But often the photo you see is different from what the recipe author intended. I see a lot of high-end cookbooks as part of my work. In many of them the chef actually includes plating recomendations with the recipe. Then you look at the photo and wonder if the stylist and photographer actually read the recipe.
I love many of those photos, no question. But they concern me because many home cooks make a dish that doesn't look like that and think they have done it wrong. You don't want to fall into that trap.
I never thought about that KY, but now that you mention it, I have seen "how they do it" programs that showed the very interesting things that are done to make the food look perfect down to the last grain of rice. So maybe I shouldn't use those pics as the standard. (of course, I've never even come close!)
You mention your work - can I ask what field you're in?
You mention your work - can I ask what field you're in?
Sure, you can ask.....:rolleyes:
Seriously, I'm a freelance writer, with food and cookery among my specialties. Among other things, I am the Reviews Editor for ChefTalk.com, where I manage a team of about a dozen book reviewers, and write reviews myself. If you're interested, go to ChefTalk - Cooking Forums, Cook Book Review, Cooking Articles and Recipes by the chefs. The latest reviews will be on the home page. Or you can click on the cookbook review button, to access dozens more.
And, of course, you're more than welcome to cruise the forums.
But anyway, that's why I get to see so many great, high-end cookbooks. Trust me, if I had to buy them my collection would be considerably smaller.
Getting back to the photos, I didn't want to imply that you should ignore them. They serve many functions, not the least of which is teaching you plating possibilities. Food is in the eye as well as the mouth; perhaps even more so. Looking at the photos doesn't mean you have to replicate them. But they can inspire you to plate differently than you are doing.
It's like watching Iron Chef America. You may never make anything the way they do. But it might inspire you to cook something a certain way.
Seriously, I'm a freelance writer, with food and cookery among my specialties. Among other things, I am the Reviews Editor for ChefTalk.com, where I manage a team of about a dozen book reviewers, and write reviews myself. If you're interested, go to ChefTalk - Cooking Forums, Cook Book Review, Cooking Articles and Recipes by the chefs. The latest reviews will be on the home page. Or you can click on the cookbook review button, to access dozens more.
And, of course, you're more than welcome to cruise the forums.
But anyway, that's why I get to see so many great, high-end cookbooks. Trust me, if I had to buy them my collection would be considerably smaller.
Getting back to the photos, I didn't want to imply that you should ignore them. They serve many functions, not the least of which is teaching you plating possibilities. Food is in the eye as well as the mouth; perhaps even more so. Looking at the photos doesn't mean you have to replicate them. But they can inspire you to plate differently than you are doing.
It's like watching Iron Chef America. You may never make anything the way they do. But it might inspire you to cook something a certain way.