November Newsletter 2018

Posted by on Nov 1, 2018 in Newsletter | 0 comments

The Cookbook

Looking around my office and home, I know I am always within arm’s reach of a cookbook or culinary reference of some kind. I have amassed quite a few books over the years, from first editions of the chefs of today to copies of books from a different time, of which I find particularly of interest. There are plenty of other ways to find information. I know all of you have looked on the internet for a recipe or fact about something. This process of looking at the “now” has one flaw-it is now, and you have no reference regarding its strength as a source. That internet search will last for a moment, and in the blink of an eye, the search engines finding you those tidbits of information have changed their results. Thanks to the end of net neutrality, they are certainly driven by other priorities.

That is why I collect and seek out cookbooks both old and new-to build a better picture of food and its place in the culinary world. I have mentioned Le Guide de Culinarie many times in the past. It is a reference, not just of recipes, but of how chefs were approaching the craft of cooking in a commercial kitchen in the early part of last century. There are many celebrity chefs out there writing cookbooks with the intention of selling books, not documenting where we are as a professional culinary community. For them, it is an alternative revenue stream, and they probably don’t even write the recipes.

November Newsletter

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