> Your comment reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level
Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo.
Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style of recipe presentation.
The recipes are not quite as extremely terse as those in the 100 year old book. The ingredients are presented with their weights. But the method descriptions remain short and to the point, basically bullet-point one or two phrase statements.
Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo.
Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style of recipe presentation.
The recipes are not quite as extremely terse as those in the 100 year old book. The ingredients are presented with their weights. But the method descriptions remain short and to the point, basically bullet-point one or two phrase statements.