Two writers tell us what it takes to create a recipe anyone can follow. Not all celebrity chefs cut the mustard.
So you have people coming over you want to impress. You dig into your books or online for that new perfect dish, shop for the ingredients, follow the recipe religiously, but when you pull it out of the oven it’s a disaster.
It can’t be you, we know that, so how did the recipe get it so wrong?
There’s art and skill in writing a recipe that can be replicated in the home kitchen, but not all recipe writers have got what it takes.
Cook and writer, Kate McGhie owns something like six and half thousand recipe books, she’s won international awards for her own publications, and she knows a thing or two about recipe success and failure.
Liz Harfull is in the process of writing a sequel to her immensely popular Blue Ribbon Cookbook - a collection of recipes awarded the blue ribbon first prize in the cooking sections of country shows.