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heyjude

Recipe sources

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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

amsterjudy@gmail.com

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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


Marina C.

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