Starting with what you have
In 1996, librarian turned restaurateur Stephanie Alexander published a new type of recipe book.
Rather than simply a collection of recipes, The Cook’s Companion let you build a dish around an ingredient. It started with the constraint.
Have a turnip? Here’s what you can make with it.
Wilting broccoli? Here’s what to do.
Unremarkable now that we have internet search, but at its time a revelation because it was designed around the user.
When it comes to your work,...
Recipe culture is ruining business
I have a frosty relationship with cooking. It’s not something I find relaxing. It’s not something I like to spend time on. It’s not something in which I have confidence.
This has meant being bound to recipes. I stick to the process and trust the outcome will be okay.
But there’s a difference between following a recipe and knowing how to cook.
Recipe-culture is infecting business
Recipe-culture is infecting - and ruining - business.
- On LinkedIn, for example, people are...
