Posted 24 April 2003 - 07:17 AM
My recipes were from a myriad of sources, including home cooks and restaurants. My purpose was to balance the traditional dishes with contemporary preparations from various chefs. For the traditional preparations, I researched numerous versions of a dish and created the best adaptation that I considered to be in the spirit of the dish. An example of a home cook obtained recipe is the Cake with Fruit, which I received from the proprietress of our bed and breakfast in Carcassonne, La Maison Sur La Colline. She wrote it from memory, giving only approximate measurements and baking instructions. When I obtained a recipe from a restaurant or specific cook, sometimes making my own adaptations, I attributed the original preparation to the chef.
I cooked the dishes myself, testing them on my husband, his co-workers, our friends, and my publisher’s family. I tried but found it difficult to ask others to test recipes. Early in the process, I learned that others did not take this project as seriously as I did, and timeliness or poor feedback were recurring issues.