Just got the first edit of the Working Class Foodies cookbook manuscript from my editor. Her edits are full of great advice and savvy cuts. There are a few things I wrote that don’t need to be in the book, but that I think are good advice (or whatever?) anyway. This is one:
Remember, all that matters is that you think the dish tastes good. This book starts out as mine, but I want you to make it yours. Make it make sense for you and make food taste how you like it. Start with the best, freshest ingredients that have been fucked around with as little as possible prior to you getting your hands on them. Then, tasting often, go to town on them. Give them the time of their lives. Risk burning your tongue as you taste things; it’s worth it. These dishes are all designed to be adapted, changed and perfected to your tastes.
This is true on all fronts except for server friendliness, where In&Out takes the cake (burger? LOLOL).
But it’s especially true on vegetarian options. Shake Shack’s cheese-filled portobello mushroom is roughly 1MM times better than In&Out’s ‘grilled cheese’ (spoiler: 2 slices of American on a hamburger bun with frizzy iceberg and tomato), Animal Style or plain.
Total Cookbook Weight: 154.6 lbs Total iPad Weight: 1.44 lb.
Digital cookbooks turn coffee table tomes into actual, usable cookbooks. Not having these essential reference works in a format that is easily searchable, transportable and usable is a BAD DEAL. What’s a WORSE DEAL is all the gasoline required to ship these books across the world. Digital cookbooks don’t require jet fuel to be delivered. They simply require a wi-fi connection.
Allow us to point out this irony: Modernist Cuisine, authored by former Microsoft Chief Technology Office Nathan Myhrvold, champions avant-garde, scientific approaches to preparing food, but is not available on the iPad or Kindle. It weights 51.3 pounds. It was first published in 2011.
Mastering the Art of French Cooking, authored by Julia Child, teaches French cooking. It is available on the iPad and the table of contents is fully hyperlinked. In fact, it’s possible to search the entire text of the digital edition for specific words. It was first published in 1961.
If the Julia Child people can figure out how to make an ebook version work, we reckon the Modernist Cuisine people can figure it out too.