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.
#THE PHOTO COOKBOOK TIM SHIELDS PDF FULL#
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.
#THE PHOTO COOKBOOK TIM SHIELDS PDF PLUS#
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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