You know when you pick up a cookbook, and choose a recipe, and then make it, and it turns out? That’s a result of a well-written recipe that had a lot of work in the background before it got to you.
And to make them that way, a lot of kitchen testing was involved. These pics are all kitchen testing shots from my latest cookbook, which just went off to the publisher.

Something Fishy

Now, some of these things I’ve been making for years, and some were developed just for the book. Some were inspired by recipes of others, and some are classic recipes that don’t need rewriting, but do need the methods rewritten to suit the tone and skill level of the book’s readership.

Bubble bubble

Whatever the origin, I start out with a rough recipe draft, paper version (I don’t like to use electronics around the cooking area–that’s got disaster written all over it.)

As I prepare the recipe, I follow this task list:

1. record ingredients
2. measure quantities used
3. record preparation steps
4. record timings
5. make notes
6. taste
7. record the final yield

bits and pieces

Once I’ve had a successful outcome, then I sit to write the recipe. There’s a particular style and order of things that I adhere to, as per my guidelines for writing the technical part.
And after that, much later, I write the intros that will be in the book, trying for some tidbit or fact that will grab your interest, and make you want to try it out.


Because, while I may do all the testing, it’s you who will be doing the grading, and I won’t know if I passed until the book is out there, from my kitchen to yours.