One day, last year, there was nothing to watch on TV so I tuned in to RR. She was doing a cooking demo and showing off her newest book Look+Cook. It looked pretty cool.
First, there are lots of pictures. It's called Look+Cook because the steps for 80% of the recipes are illustrated by several steps (the other 20% are in back and just text -- she put kid-friendly recipes here). You'll see photos of the ingredients thrown into the pan/pot, other ingredients added later, and of course, the final product. Thus, the concept is that you might not even have to read the directions. You can just look and cook!
Second, you can go online to watch some (or all?) of the recipes in action. I haven't done that yet but seems like a great feature.
Third, her recipes seem much more accessible (read "easier") in this book. No way did I make any of her 30-minute express lane meals in 30-minutes. But the ones in her new book seem pretty doable.
Ok ok ok, so now back to the post title that first intrigued you to click here :P
The only problem I have with the book are RR's hands. If you look at the cover, her hands are super smooth and, I think, airbrushed, but I could be wrong. If you know RR's editor/etc., please set the record straight. I'm not here to slander anyone!
But if you look inside, all the photos show hands that are rough -- almost manly. Now I don't want to say that RR has manly hands, but if they are hers, boy are her hands manly.
But if they aren't hers, why aren't they hers? Unless that's standard practice in the cookbook world. Slap a famous cook/chef on a cover, call the recipes his/hers, but make someone else make all the recipes and snap away. The famous cook/chef doesn't have time for photos for his/her own book.
What do you think?
Whose hands are inside Rachel Ray's new cookbook?
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Cool lookin' book - I might have to try and step beyond boiling water for hot chocolate!
ReplyDeleteas for the book photos - wouldn't at all surprise me that some others were enlisted to "pose" for some (all?) of the many images needed to make such a book. Doesn't at all detract from the likely reality that RR is still the "head chef" for the recipes and book as a whole.