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).
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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…
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Realizing now that a reimagined agnolotti recipe in simultaneous text and video would be a pretty great project.
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Another simple as example is that in less than three minutes Julia Child taught me to make a phenomenal omelette, and I can’t imagine ever having understood the nature of the technique from words alone.
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Yes! It also depends on your goals: do you want to learn more passively and be entertained? Or rather know all the details and learn in depth?
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That’s not what I thought Andy was saying. Maybe I misunderstood- I thought he was saying different media are good for conveying different things and that a combination might be ideal.
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I want a cookbook with basically gantt charts for when to start preparing stuff in parallel. If it’s an app, could even have multipliers for „I’m a slow chopper“ or „n friends are helping“.