Interesting to consider what parts of a cookbook are better in video, and which are better left as text: masterclass.com/classes/thomas The French Laundry cookbook taught me so much, but agnolotti-making motions are hard to decipher in text (yet I'd say text is better for most of it).
Conversation
Replying to
e.g. video's great to demonstrate the delicate dance of managing the reducing liquid in a pan of glazed vegetables, but text seems better for quickly absorbing recipe's components, ingredients, steps (particularly once one has context). I wish we could more fluidly combine them…
4
6
Realizing now that a reimagined agnolotti recipe in simultaneous text and video would be a pretty great project.
1
5
Replying to
I think the problem with most cooking videos is that they are shot looking at the cook. Not only do you have to mentally invert the moves, but also the viewing angle is too flat. Except for the vertigo, head mounted cam might be best.
1