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krusher
August 23, 2016
I am with Amanda Hesser in all of this. I have just read the many wise words of Jacques Pepin and noted his belief that you follow a recipe initially perhaps if it involves a new technique for example. After that you intuitively cook to present an edible, delightful dish. For me that is true. I start most meals with the available ingredients and build from there. Freshness, nutritious content etc are paramount. My challenge right now is cooking for one for 70% of my meals. In my retirement, I am loving the challenge. Food52 I love your work.
NoRecipes
August 21, 2016
It's ironic how things have come full circle. When I started in No Recipes, there wasn't much demand for my food frameworks. Everyone was looking for 5 ingredient, 3 step, Ikea-manual-foolproof instructions. As one commenter pointed out, it takes some foundational culinary knowledge to cook without recipes. As another pointed out, it also takes some confidence to freestyle. The last thing I'd add is that it takes inspiration to cook without recipes. It's my hope that collectively, those of us in the home cooking space can bridge the gap between "simple, yet soulless recipes" and "I need to go to culinary school to make this" .
maryaskew
August 21, 2016
Or we could just call this activity "cooking" ? I really think "cooking without a recipe" depends on comfort with one's own skills acquired by cooking regularly.. Andrea Nguyen made a sound point when she referred to "a common body of technical knowledge" and I believe one acquires that knowledge either from informal and formal instruction from other cooks, cookbooks, tv shows, schools and practice. Precise written instructions from well-written recipes has allowed millions to learn to cook while eating well.
Andrea N.
August 20, 2016
How I often relish old-fashioned cookbooks that boil down recipes to just a few sentences, expecting cooks to know how to execute certain foundational steps. There was a common body of technical knowledge and pantry items. Nowadays our kitchens and tables are much more adventurous so the key is to explain things so people understand the connection between say, risotto and congee. Then they can cook with confidence, without super detailed recipes. That said, I still do love writing and reading recipes because they are edible journeys.
judy
August 20, 2016
I kind of grew up on Mrs Beaton's My dad was a no recipe excellent home cook. They were always just a jumping off point-but more often than not-when he had a question about how to he would reach for Mrs Beaton. For me It was Joy of Cooking. I devoured her sections on how to with just about everything, including canning and setting the table. From there I have become a not a recipe home cook that does a pretty good job, thank you very much. But Food sites like Food52 are staples of my week to find great recipes to jump from. Even today. I have 2 refrigerator crisper bins (and then some) overflowing with herbs from around the world. I can make just about any cuisine with just about any flavor profile whenever i want. And still I love to explore for new ideas. Thanks Food52
stingraystirs
August 19, 2016
Nice piece. Favorite line "To hone in on originality of concept alone is missing the point."
Erin J.
August 19, 2016
Had to speak up, as someone who writes a lot of recipes - but I absolutely cook without them just as often. All cooking (+ even baking!) can be adaptable if you understand those core steps (risotto being a great example). The truth is, even a well-written recipe can be a "not recipe" - it can totally just be a jumping off point for someone as they tweak and maneuver it into something completely different. Anything cooks can do to encourage people back into the kitchen - be it a recipe, a discussion of the method, or standard tips + tricks is worth trying, in my book!
Patric K.
August 19, 2016
Really interesting piece. It seems to me that strict recipe writing was a necessary step we had to go through. When I was researching 19th century cookbooks I kept coming across slightly jarring units of measurement like a half bushel of tomatoes for catsup or "a piece of soda the size of a pea" for biscuits. We had to get more uniform than that before we could choose not to use recipes at all. Of course, the French have always had a term for improvised cooking. They call it la cuisine au pif.
Nancy
August 19, 2016
Very down to earth (except the snarky & amusing twitter exchanges).
Takes confidence to cook this (good old) way.
Pretty soon we'll be back to grandmothers-nana's-bubbie's handful of this and pinch of that :)
Takes confidence to cook this (good old) way.
Pretty soon we'll be back to grandmothers-nana's-bubbie's handful of this and pinch of that :)
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