My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the type.
It's a shame that most people are only familiar with the trash that comprises the bulk of cookery books.
My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the type.
It's a shame that most people are only familiar with the trash that comprises the bulk of cookery books.
Sorry, rant over.
[1] Professional Cookery: The Process Approach, Daniel R. Stevenson, https://www.amazon.com/dp/0091583314
[2] https://en.wikipedia.org/wiki/Mise_en_place