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September 03, 2020 2 Comments


Why did I write a cookbook?

When I was learning to cook, I looked for a book that would explain procedures in a way that would teach me to do more than just follow a recipe. I wanted to understand basic techniques and what made some dishes exceptionally good and others not so much.

There were plenty of cookbooks that explained techniques but no book that explained what made food flavorful, how to create sauces, or how to change the ingredients in a dish to what I actually had in the refrigerator. I didn’t just want recipes; I wanted to learn how to cook, and I never found the book I was looking for.

When our children started to ask questions about how to make the recipes they had grown up eating, I decided it was the right time to write the book I wished I had had when I was learning how to cook. As it turns out, it is also the book I’m glad I have access to when I’m cooking now—like any art form, learning to cook never ends. 

What makes this book different?

To begin, the way the book is divided and what is included. Unlike in other cookbooks, it is not just filled with good recipes, but it has explanations of why the recipes taste the way they do.

Instead of being divided by ingredient—chicken, beef, fish, etc.—the chapters are divided by cooking techniques such as baking, grilling, or roasting. The beginning of each chapter explains the technique and all the steps and ingredients necessary to make the dish. Recipes follow, demonstrating that method of cooking so you can experience how it is done as well as taste the flavor possibilities.

The book contains a chapter that explains what I call "basics."

  • The power of the five basic flavor categories: salt, sweet, bitter, acid, and umami. And how they play against each other to build levels of interest for your pallet.
  • The importance of thickeners for transforming liquids into sauces that stay on the food instead of sliding off.
  • What herbs and spices are used to develop the tastes we like so much. Including lists of the spice combinations necessary to build up the seasonings used in recipes from different countries, such as Italy, France, Mexico, India, or China.
  • Sauces and the role they play to transform ordinary dishes into spectacular ones.
  • The different types of dairy and the many different ways it is used in creating recipes.

Another chapter is dedicated to setting up your kitchen—explaining what you need and all the items that are tempting but are totally unnecessary, as well as the essentials for a working pantry, one that has what you need when you need it.

There is also a chapter to explain cooking terminology. Whether you are just starting out or an experienced cook, there are words that you may not know—words that need to be understood for you to be able to follow recipes.

You’ll have access to all the charts you’ll need to glance at to understand the measurements used in the recipes, what temperature meat needs to be cooked at, or how to tell if your meat is well done or rare by touch.

There is a chapter of the book that is blank. Because more than anything, this book is a workbook. A place for you to record what you’ve learned, what worked and what didn’t work. It is intended to be a book that records your cooking experience. I hope that it will be the type of book you will pass on to your children so they will have access to all the gems you have fed them and taken the time to write down in your own hand. My intention is that you will create a book that is a gift truly worth passing on.

The book is finished! YEA!!!!

It is now going through the process of being transformed from my words to a real book. The pages are being designed, chapters being edited, and the whole thing is being transformed into a layout that will be published. There is still a lot to learn and a lot to do, but the countdown is on and I’m excited! I’ll keep you abreast as to how it’s going.





2 Responses

Adrisse Brandt
Adrisse Brandt

September 16, 2020

Congratulations Adeline, I can’t wait to have my very own copy. I know it will have a special place on my cookbook shelf, right next to one of our family favorite: “La Cuisine est un jeu d’enfant”
From Michel Oliver.


September 04, 2020

Can’t wait for the Cookbook!!!! Congratulations!!!

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