Chandra Ram, a talented cookbook author and associate editorial director for Food & Wine, dives deep into the art of recipe writing. She shares insights on what makes a recipe reliable and how misleading instructions can frustrate home cooks. The talk highlights the innovative 'action method' used in the latest edition of The Joy of Cooking and how it has evolved over time. There are also entertaining anecdotes about recipe mishaps, including the quest for the perfect brownie, and reflections on the rich history of iconic dishes like chocolate chip cookies.
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volunteer_activism ADVICE
Recipe Writing as Poetry
Write recipes like poems; they should appear simple yet require effort.
Be descriptive, anticipate questions, and provide clear visual indicators.
volunteer_activism ADVICE
Visual Indicators in Recipes
Include multiple visual indicators in recipes.
Describe what the food should look, smell, and feel like at each stage.
question_answer ANECDOTE
A Slowly Dissolving Ribbon
Claire Saffitz loves the phrase "a slowly dissolving ribbon" as a recipe indicator.
Dan Pashman suggests it as a memoir title for Claire.
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A Compilation of Reliable Recipes with a Casual Culinary Chat
Marion Rombauer Becker
Irma S. Rombauer
The Joy of Cooking, initially self-published by Irma S. Rombauer in 1931, has become a cornerstone of American cooking. The book was compiled from recipes Rombauer perfected as a homemaker, cooking class teacher, and hostess. It features a conversational style, making it accessible to middle-class home cooks. The cookbook includes a wide range of recipes, from basic dishes to more complex preparations, along with practical advice on cooking techniques and etiquette. Over the years, it has been revised and expanded, with the latest edition in 2019 including modern cooking techniques and new recipes developed by John Becker and Megan Scott, Irma's great-grandson and his wife.
Dessert Person
Claire Saffitz
Why do some recipes just work while others are hit-or-miss? And is there a better way to write recipes overall? Last week we talked about how some recipes deceive you into thinking they’re easier than they are. This week we look at what makes a great recipe. Dan talks with Chandra Ram, who judged the prestigious IACP Awards, where she put recipes from popular cookbooks to the test. Then Dan talks with John Becker and Megan Scott, who revised and developed 2,400 recipes for the latest edition of Joy Of Cooking. Joy is one of the most popular cookbooks in history, but it's also one of the only cookbooks to use the "action method" of recipe writing. Plus, special cameos from best-selling cookbook authors Claire Saffitz and Julia Turshen!
This episode originally aired on March 16, 2020, and was produced by Dan Pashman and Emma Morgenstern. It was edited by Tracey Samuelson, and mixed by Andrea Kristinsdottir. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder.
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