Perhaps you can, whenever possible, add twists to your recepies. As a vegetarian I love the fact that many of your videos have the “twists”. Recipes like that are hard to understand in writing when it somes to making shapes).Ģ. Small pictures along with explanations for some parts (for example your Bulgarian Banitsa. If possible a forward or recipie from Jamie or the food family to get attention and press coverage will be great.Ĭheers from a chinese female food obsessor living in Germany, Mingġ. I guess the average people buying your book will be youtubers already familiar with basic cooking techniques?! What will be necessary to explain and what not?!Īs a theme I can imagine you seperate the book into three chapters: some dishes from your own lab (tartin, mundus aromaticus self creations…), some classics you have eaten while traveling and which you re-cook (mapo tofu, this japanese dish too hard to spell …), some for planning out a dinner, celebrations or a menu from breakfast to dinner, your ideal combinations of cheese food wine etc.Ĥ. So getting your target group right will be the first and most important thing. Lots of books from bloggers or youtubers are for beginners and start with getting your pantry. Or a play “roll the dice what you would cook today” kinda thing.ģ. (Hard to explain.) Maybe a wheel for spices which go along very well. Maybe with some doodles, paper playwork so people can interact with the book. As ur videos are so playfull it will be just consequent when the book reflects this. First book being taken as seriously as it would be the last one.Ģ. Great art, I think, is not thinking about a sequel. Like “save this recipie” for another book, and they have boring “filler” recipies, which are reasons for me not to buy it. Sometimes I think chefs are planning books in advance. It would be great, if your cookbook will become like a classic movie, which can be read over and over again to find new things. Your channel is full of different ideas, don’t limit yourself to just a few of them for the book. My “advices” (hahaha, who am I to give you suggestions…I work in marketing (for software) though) and maybe some suggestions might help ).ġ. Plus it can be handed over to others, integrated into a household □ and will have a “life” after shelflife and purchase. Please make it in print or hardcover, that has so much more charme plus maybe I am not the only one who likes to scribble into cookbooks, which will make it even more authentic and REAL for the owner. Hey French Guy Alex, I would so absolutely buy this book. PS: Sorry to the other readers for the French spill at the end, my point seemed easier to make in our common language :/ Un peu comme les petites roues du vélo, quoi!ĭis-moi ce que tu en penses! Et en tout cas, merci pour les vidéos. I was thinking, maybe you could have a “préface” of some sort where you can put your thoughts on the different types of taste, and, more importantly, some examples of ingredients that blend well together? Une espèce de palette/guide pour les accords de couleurs, mais appliqué aux saveurs et aux ingrédients? Ca pourrait peut-etre donner aux lecteurs la confiance/point d’appui necessaire pour qu’ils se lancent et inventent leur propres recettes et leur propres “twists”. I particularly like that you are including allergy/intolerance alternatives, as well as some “ersatz” for the ingredients that are harder to find, and some technical tips. Back to the cookbook! I think it’s a fantastic idea, and a nice way to take advantage of a format other than video. I’m trying to follow your example and be creative, so I’ve started inventing some fun twists on classics, like garlic home-made mayonnaise, pickles and my own weird tomato chutney. Thankfully, you’ve made me regain interest in getting back in there and cooking creatively (à la joie de mes collocs) and I now pretty much make everything I eat, from the meals themselves to all the clever condiments (your mnemonic chilli sauce recipe is genius). First off, let me say that I love your videos! I once used to spend a lot of time in the kitchen, but university marked the end of it.
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