What "I" want in a cookbook....

That would be awesome! Wayne Gisslen's "Professional Cooking" textbook comes close, but that's more classified like "meat" "veg" "breads" etc. and techniques to cook and handle each item.

Maybe we all at ChefTalk should work on compiling one??? There are enough people here, with enough experience and original recipes, that we could probably get it done!

Yes, I'm familiar with La Technique. The chef is one of the greats of the modern era, the photography is excellent, the writing is not. I'm not sure how to describe its utility, it won't take you from zero to medium, it probably works better for someone who already has a pretty an idea of what to do, and knows he's doing something wrong, than for someone who's purely clueless. Pepin's later books are more helpful; he learned a lot from Sophie. Their collaboration may be his teaching effort.

For what it's worth, the book I'm working on is very technique oriented. One of the problems I'm having is organizing it so that it's very modular and progresses smoothly from very simple to more complex. Part of this is my own confusion and part is the nature of the beast. Techniques may be independent, but most interesting recipes are inter-dynamic and rely on several fundamental techniques.

My original idea was to organize the book into several sections, each stressing a particular set of techniques, and each section including "teaching" recipes -- with very complete "how to" descriptions of the particular techniques; about 30 teaching recipes in all, to cover all the basic techniques. And another 150 or so recipes that are simply recipes -- breakfast, lunch, dinner, salads, starters, desserts, from several different cultures. But, I'm having trouble fitting the material into this kind of organization. It's a struggle.

"Plating," menu organization, party organization, recipe writing, recipe improvisation, besides things like searing, sauteing, bread-baking, etc., will be among the techniques taught. I'll also write a very strong section on outdoor cooking -- including grilling and smoking.

At this time, the overall style is "New American Bistro," because it expands to include a variety of ethnic and regional cuisines, elevates the familiar, stresses thematic simplicity; and for the way it uses highly adaptable "French" technique to achieve it all. The overarching goals are to teach culinary confidence and competence. And fun.

The target audience is the home cook who wants to be able to produce restaurant quality food and have fun doing it. No level of competence is presumed. I believe that anyone who likes to eat can learn to cook well, no matter how little they know -- without being a slave to a recipe and a set of measuring spoons. I plan to stress that my ways are not the only ways and to encourage exploration and creativity. And, naturally, to include the usual corny stories and tangential trivia.

You've all seen some of my "teaching" recipes (the very long ones with lots of explanation and description of technique). What do you think? What would you like me to change in the way I write them?

It would be very helpful if you could tell me as specifically as possible what you'd like to learn from a cookbook. What techniques? What recipes? What about buying guides? What intimidates you? What do you wish you could do?

"Input. Need input."

Thanks in advance,
BDL

RPMurphy,

You know what you need to read. The Julie/Julia Project.

Its about a chic who does MTAOFC (mastering the art of french cooking) in 1 year. ITs actually becoming a movie right now. Itsa good read. and she learned alot so maybe try that.

Other then that. I think some culinary school text books might help you out. While experience and pressional training cant come from a book it can help or at least get you in the right direction.

"On Cooking" by Labensky & Hause. Chapter by chapter will have it's subject, then have recipes at the end of each chapter.

Mike

I want to walk away, with a skill I did not have or know before I read the book. Very simple

Yo Boar d laz

How about doing a video cook book with all the techniques used in prep
food that uses that particular tech. Yo Yo Yo u could be the rappin chef lol

911 -- thanks for the shout out!

I don't know about a video. After seeing some of the stuff RPMcMurphy has done with food and pictures, I like the idea of "students" doing the visuals rather than someone who's done it a thousand times and looks like it.

Also -- I've finally figured how to organize the darn thing. What a relief, it's been driving me batty. I'll blog it next week. If you haven't read the first entry (in four parts) take a look at it and let me know what you think.

Input. Must have input,
BDL

I'm a bit interested in this topic, as here it is August already and I have to get started on my cookbook. Not a "real" cookbook project, but last year at Christmas I made some comments to a few friends and family about how it would be nice to put together a collection of recipes and cooking tips into a little book to hand out as holiday gifts,
maybe a few dozen copies run off at Kinkos or whatever.

The target audience is my wife's family for the most part. These folks eat lots of canned veggies, instant mashed potatoes, the few spice jars in the kitchen have a six month ( at least ) patina of dust on them. They think places like Applebees and Olive Garden are the height of culinary delights. They aren't foodies, but these are the sort of folks I have in mind, though a few intended receipients actually do appreciate and enjoy cooking.

I don't want to scare them away with too complicated recipes, I don't want to offend them by dumbing it down too far and making them feel like I consider them idiots. Just a little something to kind of prod them down the path of good, fresh food. What to put in, what to leave out, how to organize, lots of unknowns at the moment. So while I work out some of that stuff, I'll just be content to coast along on BDL's coat tails, see if any comments regarding his book might be applicable to my situation.

mjb.

something i think that would be good in a cook book, and it would have to be an insert added by the country its printed/published /sold in is a whats in season guide, so it would have be specific to the region that the book is being read in

It's a terrific idea, a really good one. How doable is it, though? I mean in the sense that it's so much information it's practically a book in itself; and I don't know enough about other places to know the ins and outs of what's seasonal and available -- and what the substitutes are. If and when I find a publisher I'll ask about it.

If you don't mind me saying so, I really admire your approach to cooking. The way you think things out, your precision, your level of detail, and the way you keep the totality in view. It's not just that in a million years I couldn't do pastry the way you do. That's part of it, but not the whole. You always want to find a way to make the food better. The word "chef," leaps to mind.

BDL

Interesting thought. For now, the plan is to get about half the text done before the end of the year and start looking for a traditional publisher.
BDL

ON EDIT: The problem with working through the email notifications backward is that you miss some context. Duh. The message was for Team whose message i just read. There's a word for people like me, but I can't use it on a family forum.

Dont change your style of writing. Someone suggested 2 books.I think I tend to agree. Recipes, there are thousands but how to and why are many times lacking.Also maybe consider a section on purchasing, as many purveyors try every trick in the book to cheat you. Notice I dont say all. Also the chemical input that you give I believe is very good. Seems like you really have your hands full. I always wanted to write an expose of the catering business up north, but was afraid I would be knocked off.

A lot of the same challenges, for sure.

RPM's self-publishing idea seems like a great idea for the Holidays.

Any ideas you have -- don't be shy! Share.

As I said in an earlier post, I finally figured out how to organize what is essentially a "technique" book -- and that's a heck of a relief. Unfortunately, the particular organization probably won't apply to what you're trying to do.

BDL

Not a bad idea at all. Long way to go before getting close enough to that bridge to burn it.

BDL

ohhh Thanks BDL :blush:
thats such a lovely compliment , Im so passionate about working with food and i just love all that goes with it

RP a really great cookbook in the style your looking for is the essentials of cooking by jim patterson

as this thread has developed, methinks you are not looking for "a cookbook" but rather a book on "how to cook"

not a "bad" thought at all - whole institutions are devoted to teaching that.

How about a On line video culinary school. I am sure you could put together
couses that once completed with home study,video critque of dish students make and charge a nominal fee. once student finished he would have enough chops to get a decent job some where.If it was laid out in a gradient manner
easy to hard with some food science thrown in **** dude you could be the dean of boar d laz international school of fine cuizine.