How is a cookbook written? How is a recipe recorded?
What is the language of food writing? How can a single ingredient destroy, or elevate a dish? These questions and more will be discussed in an informal lecture and demonstration on the mechanics and practice of professional recipe testing.
With a background in personal cheffing and culinary producing, Sonya Masinovsky has recently been working as a recipe tester for a new soon to-be published cookbook. Her lecture will be accompanied by a short demonstration, followed by an interactive audience tasting session.