OPINION: Recipe books are recipe for disaster
THERE seems to be an influx of recipe books being released and competing for shelf space. I can only assume publishers are trying for their share of the market by feeding our recipe-hungry MasterChef and MKR-inspired amateur-but-keen-to-have-a-go cooks.
These books look very pretty but I wish they would update or adapt them to be sure the recipes can even be followed in this country.
Cooking should be fun and part of the experience of trying something new is shopping for the menu.
That's a bit hard when practically every recipe directs you to specialty stores to get the ingredients - and that is after you've searched Wikipedia to discover what it is and if we even have it in this country.
"Ohhh, Swiss chard is silverbeet ... why didn't you say that!"
Don't get me started on the types of chillies that, you guessed it, are available only at specialty stores and even then are not fresh as required in the recipe.
There are multiple recipes which use ramps which (after a quick search on Wikipedia) turns out to be "a North American species of wild onion widespread across eastern Canada and the eastern United States".
Awesome. I won't be making any of those recipes then.
Honestly, these kinds of recipe books are enough to put me off cooking altogether.
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