A note on my recipes.

A note on my recipes.

I have not been using the standard home cook format for recipes: a list of precise amounts of each ingredient, followed by chronological instructions. Instead I write them in a hybrid style between Julia Childs's and a professional cookbook (see, for instance, Escoffier). If you would like precise amounts of ingredients and a standard format for any of my recipes, comment or email me, and I will be happy to comply. I am using the format that I am using because it is quicker, and I figure a reasonably experienced cook should be able to use them. However, I may be vague, and there is certainly nothing wrong with asking me. In fact I would much rather spend the time to give you specifics than have you waste costly ingredients and time by misinterpreting something that I could have been clearer on.

Also, if you have any questions on any specific technique, feel free to ask. I may refer you to a different source (and, right off the bat, for anyone who wants to learn technique, go out and buy both volumes of Julia Childs's classic Mastering the Art of French Cooking), but I will try to answer each inquiry. I come from a family of good cooks and it is easy for me to forget that not all of you have been in kitchens since you were knee-high to ducks.