I love this concept and the ethos behind it. So cool. Chefs do this all the time, creating delicious dishes from the bits trimmed off pie crust, or an excess of onions in creating an omelette. There is an economy to it that I like, but also a nonchalance. And nonchalance is always my best creative work. Being too studied kills the spirit of the piece. I admire you.
What you said reminded me of this quote I love, from The Tassajara Bread Book:
“A recipe doesn’t belong to anyone. Given to me, I give it to you. Only a guide, only a skeletal framework. You must fill in the flesh according to your nature and desire. Your life, your love will bring these words into full creation. This cannot be taught. You already know. So please cook, love, feel, create.” Edward Espe Brown
Oh it’s really lovey !
Thanks a lot! :)
I love this concept and the ethos behind it. So cool. Chefs do this all the time, creating delicious dishes from the bits trimmed off pie crust, or an excess of onions in creating an omelette. There is an economy to it that I like, but also a nonchalance. And nonchalance is always my best creative work. Being too studied kills the spirit of the piece. I admire you.
Thanks for the nice words Olivia!
What you said reminded me of this quote I love, from The Tassajara Bread Book:
“A recipe doesn’t belong to anyone. Given to me, I give it to you. Only a guide, only a skeletal framework. You must fill in the flesh according to your nature and desire. Your life, your love will bring these words into full creation. This cannot be taught. You already know. So please cook, love, feel, create.” Edward Espe Brown
How beautiful! I grew up with this cookbook, but have never sat down to study it. Thank you for the reference.