Mise en place

one meal is made of three dishes: starter, main, desert. left the ingredients, on top the name of the dishes, on the right the process and a time; counting down: serving time is zero. organization galore

one meal is made of three dishes: starter, main, desert. left the ingredients, on top the name of the dishes, on the right the process and a timeline; counting down: serving time is zero. organization galore

“There are many recipe books, but very few based on meals. People often pick up a cookbook at home, but have no idea how to combine the recipe into a sensible meal. This book aims to help by providing meals that have been thought out in their entirety. They have been organized into thirty-one balanced menus each one containing three courses. You can also make your own menus by combining the recipes using the list.” —The Family Meal, Ferran Adrià

mise en place—prepare in advance, prepare in bulk, have components ready when needed

mise en place—prepare in advance, prepare in bulk, have components ready when needed

In el Bulli’s system the smallest unit is a dish—self-standing, tasty, ready to be combined with other dishes. This allows to create your own meals, and you cannot really go wrong. In addition the book offers 31 well designed meals, ready to be cooked. How can this system translate to publishing? For example what would be the smallest working unit? What kind of content would work well?

the tools

the tools

create your own menu. pick and choose, mix and mash. in a modular cuisine all things somehow come together as long as you keep the equation: starter + main + desert = meal

create your own menu. pick and choose, mix and match. in a modular cuisine all things somehow come together as long as you keep the equation: starter + main + desert = meal

Advertisements