Posted by Thursday, August 15, 2013on
In the lead up to my book launch (My Little French Kitchen is due out in the UK on October 10), I’m sharing bits and bobs behind-the-scenes. Here’s a little insight into my recipe writing process:
1* – Inspiration is key to developing a successful recipe. I always feel most inspired when I work with fresh, seasonal ingredients, so when I’m in recipe writing mode you’re bound to find me at the market loading up my market bag with goodies. More often than not, I don’t start with a shopping list (note-taking happens later). Instead, I chat with local producers to find out what’s in season. I like this element of spontaneity.
2* – My tip for starting out? Keep a notepad or a stash of recipe cards (love the cute range from Rifle Paper Co.) on hand in the kitchen. You never know when inspiration may strike! Flavour combination ideas, measurements, musings on ingredients – write it all down (your memory can become quite muddled when you’re in the middle of recipe writing madness!).
3* – I love to approach recipe writing from a visual point of view. Sketching and illustrating is the best way for me to jot down my thoughts – this is my way of mind-mapping ingredients and flavours. My paints and brushes travel with me everywhere I go.
4* – A good-quality watercolour sketchbook is a staple in my recipe writing kit. What works for you when you’re starting a new project? Jotting down notes? Taking photos?
5* – After I’ve sourced (and taste tested!) the ingredients and my sketching is finished, it’s time to get to work in the kitchen. Perhaps the most vital element of recipe writing is to get your measurements accurate. So my measuring jug, spoons and electronic scales are always on hand when I’m in the first stages of recipe writing. Remember to keep track of any adjustments as you go.