Multiseed Muffins

I was talking to someone about cookbooks recently. In the age of the internet, things have changed as recipes became available by the thousands, or hundreds of thousands, online. Some are good and others don’t quite make the grade. Developing and testing recipes ensures the recipe is a good one, or at least will work. But when recipes are churned out, or posted by who-knows-who, all bets are off.

One thing my favorite cookbooks have in common is that the voice of the author is in there, and even better, they discuss the origin of the recipe, including how the recipe was developed. There’s been a backlash a little about food writing, aka: “get to the recipe,” as some don’t care about process shots, “I don’t need to see a cup of cream,” but those photos are proof positive that the recipe actually was made (which, surprisingly, doesn’t always happen…) So it’s good to keep your scrolling finger in good shape, and keep your cookbook collection well-curated.

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