I’m sick of having to look up what country an author is from to know which variant of teaspoon they’re using or how big their lemons are compared to mine. It’s amateur hour out there, I want those homely family recipes up to standard!
What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you’ve seen which have tripped you up?
A German cookbook that I have first introduced me to the hub and spoke method of recipes. As in, it provided a base recipe at its most simplistic fashion, and then after that recipe, it listed ways you could modify that recipe for different kinds of dishes. Essentially listing points in the original where you could modify it in specific ways.
And this was no modern cookbook. It was printed back in the 60s.