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.
What do you guys think?