4.7 • 3.8K Ratings
🗓️ 5 August 2019
⏱️ 24 minutes
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0:00.0 | This is the illusionist in which I, Helen Salzman, burn language to a crisp. |
0:08.8 | Coming up in today's show, FOOD! |
0:11.5 | How do you put food into words so that some stranger can read the words and make the food? |
0:17.8 | Good recipe writing can be invisible work. |
0:20.3 | What are the verbal ingredients of a well-written recipe? |
0:25.7 | On with the show. |
0:31.0 | Yes, it was pain ever-acking because people spend money on ingredients. |
0:37.0 | They may be cooking it for a special occasion. |
0:39.0 | They're trying to impress the date to whatever. |
0:41.0 | This is not what can go wrong with food. |
0:43.0 | It's quite a way to responsibility to be responsible for someone's dinner or their birthday cake or whatever. |
0:50.0 | It's a big deal. |
0:51.0 | So if it's a cookbook for families, you're going to write it differently than if it's a cookbook for expert bakers. |
0:58.0 | And figuring out how to get the recipe that's right for that. |
1:02.0 | It's very different from cooking in real life, I think, which is weird because you're trying to tell people how to cook the dish. |
1:09.0 | It would be really easy to show you, but it's hard to describe in language. |
1:12.0 | Yeah, it's a complete nightmare. |
1:14.0 | There's so much that you do and you assume that people understand what you're saying. |
1:19.0 | My name's Mimi A and I'm the author of Two Cookery Books. |
1:22.0 | The first one is called Noodle, 100 Great Recipes and the second one is called Mandalay. |
1:28.0 | Even things like cover with a lid rather than just saying cover. |
1:33.0 | You have to say with a lid. |
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