Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Recipe sources

  • This topic is locked This topic is locked
1 reply to this topic

#1 heyjude

  • participating member
  • 466 posts

Posted 17 April 2003 - 12:28 PM

What were the sources of your recipes? Home cooks or restaurants? On whom did you try them? Did you have people test them for you? The three you have shared are so appealing. Thank you.
Judy Amster
Cookbook Specialist and Consultant

#2 Marina Chang

Marina Chang
  • participating member
  • 50 posts
  • Location:Santa Rosa, CA

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.

- Marina
[size="2"][/size]Marina C.