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How NOT to Cookbook

How NOT to Cookbook

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Published by gonzomarx
THE HOW NOT TO COOKBOOK—Lessons learned the hard way
By Aleksandra Mir for the Collective Gallery, Edinburgh, Scotland, 2009

While the typical cookbook format gives you a recipe for obvious success it does not take into account the many ways in which its execution can fail due to the cook's lack of experience. Based on Aleksandra's personal history of cooking disasters, the project invites 1000 people from all around the world to give their advice of how NOT to cook. With this volume, any reader will be more than well equipped to avoid making the same mistakes in their kitchen.

Aleksandra is interested in how we are taught or teach ourselves through trial and error. By making our guilty failures public we may even be creating an original and subversive form of art, rather than simply be aspiring to obvious and repetitive results.
THE HOW NOT TO COOKBOOK—Lessons learned the hard way
By Aleksandra Mir for the Collective Gallery, Edinburgh, Scotland, 2009

While the typical cookbook format gives you a recipe for obvious success it does not take into account the many ways in which its execution can fail due to the cook's lack of experience. Based on Aleksandra's personal history of cooking disasters, the project invites 1000 people from all around the world to give their advice of how NOT to cook. With this volume, any reader will be more than well equipped to avoid making the same mistakes in their kitchen.

Aleksandra is interested in how we are taught or teach ourselves through trial and error. By making our guilty failures public we may even be creating an original and subversive form of art, rather than simply be aspiring to obvious and repetitive results.

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Published by: gonzomarx on Sep 18, 2009
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04/16/2014

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Be careful not to infuse milk with lavender
flowers for too long when making Vanilla
Lavender Ice Cream, or it will taste more
like lavender soap.

Do not attempt to make Papaya Ice Cream. The Papaya enzyme content mixed with milk will
smell like vomit.

Do not make a fatty ice cream base with whole milk and cream. It
will leave a fatty white residue on your tongue.

Do not make ice cream with fresh ginger, it will curdle the milk.

Do not spend three weeks waiting patiently on sorbet to set. If it has not frozen
by then you have probably done something wrong!

Do not try to make Lilac Flower Ice Cream. It will be too bitter.

When baking cookies, even if you are using a lot of butter in your recipe,
oil your mold and then sprinkle some flour onto the surface so that they
do not stick. Or else you will eat crumbles instead of cookies. But if you
have crumbles, save them and put them over ice cream. Yummy!

When making mashed wild strawberry and brown sugar sweet sauce for your Vanilla
Ice Cream, do not leave the small pan on the stove and walk away. When boiling, the
sugar turns into caramel very quickly, and when the sauce bubbles up all over on the
stove it is not only a mess to clean up, but an absolute heartbreak.

ICE CREAM

135

When preparing Russian Tea Ice Cream an
important step is to caramelise the tea. If the
liquid does not seem to solidify try to use more
sugar. If it is still not working, taste it. There is a
certain likelihood that you have used salt instead
of sugar. Do not try to mend the mess. Start all
over again.

When preparing Saffron Ginger Ice Cream, be aware that saffron is not just for
color! It has a very particular flavor too. Do not use too much or else it might make
you cringe. Although that shade of yellow really is luscious.

Do not make Semifreddo when in a rush. If you do, you will not have the patience to wait
for the Semifreddo to freeze properly and you will end up just eating cream.

136 THE HOW NOT TO COOKBOOK

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