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Cookery, cooking instructions and recipes

Cookbooks, cookery magazines, cooking instructions

Cookbooks with recipes from around the world are very attractive. They are full of sunshine and the accompanying photos are usually mouth-watering. But have you ever embarked in the preparation of an exotic dish, having acquired the specific ingredients or even for instance the special tajine required for Moroccan cuisine, to find, after a couple of hours toiling in the kitchen, that a major ingredient is missing or that the proportions are wrong. Your guests are about to arrive and the grey soup in your saucepan doesn't look at all like the luscious casserole in the photo. Your couscous is like a piece of concrete instead of being fluffy and light. The sauce has all but disappeared at the bottom of the frying pan because instead of a cup of liquid, the recipe specified 1 tablespoon! Such texts should be edited by cooks or at least by editors/proofreaders interested in cooking and prepared to follow the process in their minds so as to spot potential errors or omissions.

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