The Guardian takes note of why editing a cookbook can be a recipe for chaos.
From the story...
Before I offered to edit one, I hadn't realised how complex recipe books are, or, crucially, how much washing up they involve: while producing Cook, which includes more than 250 seasonal recipes by 80 different chefs, we washed up more than 500 times (oh, how I dreamed of dishwashers). My boyfriend, photographer Steven Joyce, was commissioned to do the pictures so I naively offered our little kitchen as a location, unconcerned that most books have someone to do the shopping and food styling, someone to test the recipes and another to do the words.
Enthusiastically, we took on the lot and our home became a scene of sticky, greasy, gastronomic chaos. Our hair and clothes permanently smelled of food. For months our pillow talk was about where to get good-looking asparagus or comté cheese. We had to buy fresh ingredients every day we shot, meaning endless trips to our increasingly baffled local shops – just what were we doing with 8kg of potatoes, litres of cream and a crate of onions a week?
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