DO YOU WANT TO TEST RECIPES FOR MY BOOK?
If you’d like to test recipes for the book I am writing Le Kitchen Cookbook.
Here are links to some of the recipes.
Please don’t let the length of the recipes intimidate you. They may seem long, but that is only to ensure that everything is explained.
Egg, Bacon and Hash-brown Frittata—a one-pan breakfast
Cauliflower Fennel Parmesan Soup
Soupe aux Poireaux pomme de terre—Leek and potato soup
Roast Pork Tenderloin with 3 Sauces
Roasted Potatoes and Carrots
Poulet a la Basque
Here is a little reminder if you are testing a recipe:
Could you let me know:
- Was it understandable?
- Did I omit something?
- Was it easy to follow?
- Did the recipe turn out?
- Is there anything you’d change?
- Did you like it?
- Would you make it again?
Again don’t let the length of the recipes scare you off. They only seem long, but that is only to ensure that everything is explained.
Before you start cooking, there are two steps you should take. I highly recommend that you:
- Read the entire recipe before starting. Trust me, it makes cooking so much easier—I learned this the hard way.
I can’t tell you how many times I’ve gotten halfway through a recipe to read “let it marinate overnight.” What! I’m making this for tonight, not tomorrow! And I’m left improvising the rest of the recipe.
- Do what chef’s do before they start cooking. Get everything ready: all your utensils, tools, and ingredients measured, peeled, cut, and sliced. It is called mise en place, a French term meaning set in place. This step has actually made cooking easier.
Once all the ingredients are prepared and ready, I can start cooking without having to pause to prepare the next ingredients. And I don’t forget to include something because it is already waiting for me to include it.
You can answer the questions either in the comments or if you prefer you can email me at email@example.com.
One more thing: if you know anyone who you think would like to test a recipe, please send this on to them. The more the merrier.
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