![]() ![]() ![]() Still, there is something to be said for a collection of recipes printed on paper with beautiful photographs to look at, with special tips and hints from the experts. ![]() Published recipes are now easily found online and are simply copied and pasted, texted, tagged or forwarded from friend to friend to friend. Some, like hard-boiled eggs or baked potatoes, have been committed to memory, while heirloom recipes usually get written down on notecards or scraps of paper and are passed from generation to generation. Many of the simplest recipes have even become part of our culinary vocabulary. A s my cookbook-author friends Brent Ridge and Josh Kilmer-Purcell once wrote, "No one really needs another cookbook." The best and most classic recipes have already been immortalized in cookbooks around the world. ![]()
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