"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Reply
 
Thread Tools Display Modes
 
Old 09-02-2006, 10:58 PM   #1
Assistant Cook
 
Join Date: Sep 2006
Posts: 6
Future cook books

Hi
I am a new member and I have got a strange query to ask everybody here. I am a final year design student at university. I am majoring in interaction design and I over the last year I have been working on a project which is essentially designing a digital cook book.

This cook book is very different to current books and is intended for the market in 4-5 years. I want to take it away from the standard computer screen and make it more experience based, because that is what the cooking process is about - the experience of smell, sight, sound and taste and computer doesn’t seem to fit this environment. I am looking at away to make it blend seamlessly into the kitchen.

Traditional cook books are based on text and I am trying to look away from text, on the other hand too many images maybe an inefficient way of conveying the full experience of a recipe. I am trying to find away to enhance the preparation and process of cooking through a cook book.

I have hit a bit of a brick wall and hoping you guys can help with any suggestions

Thanks

__________________

__________________
design student is offline   Reply With Quote
Old 09-04-2006, 07:06 AM   #2
Assistant Cook
 
Join Date: Sep 2006
Posts: 6
I have thought about it some more and I was wondering if anyone could spare a few minutes and think about the following questions:

1. What is important to you when you cook?

2. How do you cook? Do you look at index with a main ingredient in mind or do flip through the book waiting for inspiration?

3. Do you cook in a linear way (step by step) or randomly (several steps at a time)?

4. Do you like detailed cooking instructions or simple?

5. Would you appreciate audio prompt while cooking (the next step read to you)?

Thank you for your time
__________________

__________________
design student is offline   Reply With Quote
Old 09-04-2006, 07:16 AM   #3
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I do not like recipes that essentially say "enter kitchen, face stove". I LOVE Molly Stevens' book about braising but her instructions are MUCH too detailed. BUT that said, I like the parts of her recipes that explain why it is good to do the particular method. So, to that end, an explanation of method at the beginning like Julia Child did might be good.
I don't like working from videos--and probably not from audio.
__________________
Gretchen is offline   Reply With Quote
Old 09-04-2006, 07:22 AM   #4
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
1. It is important to me that I can juggle my recipes to fit with timings...one of the reason I tend to mix cook books when I cook for a dinner party is because working with recipes I am not familiar with I want the recipe visable at all times, (not good to turn pages with foodie hands). When cooking for a big party I could be juggling with 5 or six different dishes at a time, so something that worked out timings for me in the way technology can, rather than a book would be great....sat nav for cooking!

2. I cook seasonally and thematically. I think about the time of year and if there is a special reason for the gathering/meal. I think about whats on offer at the supermarket. Seasonality is vital to me. It is also the cheapest way to cook, imo. There is one superstar of the meal....usually the main meat....other things fit in suitably around it, to reflect my mood, the weather, if people who are vegatarian./ have allergies etc are eating with us.

3. Depends what I am cooking. Baking and candy making is usually more important you try and be step by step. Other wise I guess I am pretty random. Comes back to the juggling thing usually. Or miss reading recipes.

4. Detailed. I like to know what I should look for to know I have done it right at the end of the stage decribed...eg soft peak, hold bowl upside down, soft ball stage. Mainly because if I am using a recipe I am not sure of the process...other wise I'd be winging it.

5. Yep. But I would hate an annoying voice. And I like to see it written too. Some times I want to read the same direction more than once or twice. So I would want to hear it more often too.


Hope that helps you!
__________________
lulu is offline   Reply With Quote
Old 09-04-2006, 07:26 AM   #5
Assistant Cook
 
Join Date: Sep 2006
Posts: 6
This is great! I know not everyone cooks in the same way, which is why I’m trying to get an idea how other people cook and use a kitchen. This is really helping, thanks for you input J
__________________
design student is offline   Reply With Quote
Old 09-04-2006, 08:13 AM   #6
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I recently retired from professionally cooking, so my answers may be a combination of pro/home cooking styles now. It will be interesting to see the responses from both 'sides'.
------

1. What is important to you when you cook?

Number 1 is the season - we hit the farmer's markets twice a week (in season) and I tend to stock up on meats/poultry for the freezer (always have a running list of what's left). I tend to make up 2-3 day menus by thinking of what I have in stock and what sounds good at the moment. When I need inspiration, I go to my book 'library' first, next my MasterCook 'library' and look up ingredients for ideas. Finally, I usually end up substituting ingredients called for with those I have on hand.
-----

2. How do you cook? Do you look at index with a main ingredient in mind or do flip through the book waiting for inspiration?

Ooops, answered above...
-----

3. Do you cook in a linear way (step by step) or randomly (several steps at a time)?

Here my training takes over - I always have my mise en place ready before starting any dish. And because I'm getting lazy in my old age, a lot of time I will do my mise en place early in the day and chill/store till time to do the actual cooking. Saves so much time - so, I'm leaning towards more and more dishes that prep can be done ahead.
----

4. Do you like detailed cooking instructions or simple?

Hmmmm, this is a hard one. I would like to say all recipes ought to be detailed for those who need it, but I find it tedious to sort thru all the verbage to get to the 'meat' of a recipe.

A short story here, years ago Time-Life came out with a series of books from all over the world cooking (fantastic set by the way ). I remember thinking how absurd the directions were for things like mashed potatoes - the directions were so simplistic, but! When I read the non-North American books, I really appreciated the detail that went into the recipes. Such a dichotomy.

So, short answer I guess would be - yes, recipes ought to be detailed. (who knows who your audience will be)
-----

5. Would you appreciate audio prompt while cooking (the next step read to you)?

No, I read thru a recipe to get the flavor and go for it. And I usually have a couple steps going at the same time; prompts would be confusing to me.
----

Hope you keep us in the loop as to how your study is going!! Good luck!
__________________
cjs is offline   Reply With Quote
Old 09-04-2006, 08:58 AM   #7
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
I like cookbooks that are interesting to read as well. One of my favorite books is my Mark Bittner "Takes on America's Top Chefs" book. And oh yeah, I am an amateur home cook.
__________________
vagriller is offline   Reply With Quote
Old 09-07-2006, 06:48 AM   #8
Assistant Cook
 
Join Date: Sep 2006
Posts: 6
Hi again

Thank for everyone’s feedback, it has been very useful. You have given me some good ideas to work on. Very much appreciated. If any one else has any suggestions please let me know – I’m keen to hear all ideas – no matter how crazy ;)

For example, what do you think of a recipe being project in you work area, or would you prefer for it to be contained in a digital book?
__________________
design student is offline   Reply With Quote
Old 09-07-2006, 07:01 AM   #9
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Hmm. My kitchen can get pretty raucous, with pans and steam and gumph. I don't know how that would effect either option really. I am guessing projection might be easier as the apparatus could be out of the way and the recipe be where I needed it, but what about light, I couldn't cook in a dark kitchen, lol

If it is to have an international implication remember that those of us in European cites, an indeed the country, often have much smaller kitchens than in US, so work space and wall space can be pretty full.

Also, how will it be activated....I would be frustrated to have to wash and dry hands before dealing with it every time.

Oh, for laminated pages!, lol.
__________________
lulu is offline   Reply With Quote
Old 09-07-2006, 07:02 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,692
very cool idea design student. like a heads up dsiplay of the recipe, over the work areas or stove.

as far as your non-text book goes, how about introducing looping video clips of each step, with close ups of particulars such as sweating versus carmelizing, or humid versus dry heat methods, low bubble simmer versus a rolling boil, which are critical to a dish's success.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.