RECIPES

Today was spent learning how to write recipes so the general public would be able to understand them and more importantly be able to follow them and have positive results. There lies my greatest challenge, when I teach most of my students understand the culinary language that I speak, and are to some extent able to perform the tasks that I ask. I want to write a book where the most basic of cooks will be able to understand what I am asking. When you cook seasonally and have been doing it for along time, you do not really end up using recipes, we have very few in our kitchen. What I need to translate is a easy and identifiable way to cook, I need to evoke courage and confidence, then a general understanding will develop. Probably the one thing that challenges me the most is the fact that I am not the person buying this book, and that the person who is probably does not work in a kitchen and may not know how to even use a chefs knife let alone own one. I need to remember what my challenges were when I first starting reading cookbooks and keep things in a simple and easy to use format with no fail recipes. I may use my 11 and 13 year old daughters to test my recipes and I will be very exacting as far as weight and measurements. This aspect will be the most challenging part of this book. I am at least acknowledging it early in this project because I know that I can not put this off and rush thru it at the end of my deadline. By the way my deadline for my first draft is January 20th 2011. This will give me a full year to cook and document all 4 seasons. And it will mean writing for 356 straight days, which is a positive challenge in its self. Thank god for spell check!