“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” ~Marcel Boulestin
It’s fair to admit that there are times when even I, a great observer of the world, can not see the forest for the trees. I say this with my tongue in my cheek as I’ve come out of my busiest event season, maybe ever, and into the quiet season. This transition can be difficult, it can feel like a sudden and unexpected train stop. This is the time of year when some of us have to dig deep for the discipline to make our soft deadlines, to make the necessary software updates, to review the year past and start planning for the year ahead. It is a time for housekeeping and review, and if you feel stuck at home while others are away on assignment, it can be difficult to swap the camera for the computer.
But it turns out Autumn 2013 has been pretty good, and has offered a lot more than simply hunkering down with new external drives, and software updates. The first great thing to arrive this fall was Burgoo’s Food For Comfort Cookbook, which I had in hand at the end of October after waiting ‘patiently’ for months. It is important to consider how long the process for these type of projects can take, especially if you might be used to seeing your work in print or online, a few days or hours after shooting it.
On the heals of Food for Comfort, Hana Dethlefsen’s Let’s Cooking: Japanese Cooking at Home Vol. 1 was the next great thing to land in my expectant hands. And if the Burgoo project felt protracted, Let’s Cooking took waiting patiently to a whole new level. In fairness Let’s Cooking was a very different type of project. It is a small book filled with big ideas financed by good will pot luck dinners. The principal photography was produced two years ago with the idea that if circumstances worked out, there would be a book somewhere down the road. Circumstances worked out and after a very successful summer crowd funding campaign an initial print run of 500 copies was produced with plans in the works for 500 more in the new year.
Hana describes Japanese food as more than just sushi, or chicken karage, and while these are popular, it is the shared meal that is most significant to Japanese food. It is the mixture of colour, texture and flavour that makes Japanese food delicious, healthy and beautiful. While Let’s Cooking isn’t available in wide release, if you are interested please get in touch with Hana through her website: Let’s Cooking.
I have an extra copy which I hope to be able to giveaway in the new year with a contest similar to this month’s Food For Comfort giveaway.