Food dislikes
Sometimes I wonder while I work on this cookbook..how can I be a good cook if I don’t like certain things? Like blue cheese. Hate it. Bitter herbs and veggies. Hate ‘em. Most nuts…really not a nut person. But how can I be objective in creating food if I don’t like some food? And my own food allergies cause me to not be able to use some foods in the recipes. It’s an odd thing. I can create something, but I can’t taste it. Durn.
Just a brain dump :-).
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I think reasons like this is why there are books that focus on one ingredient. Why is there a garlic cookbook? Because the person who wrote it removed everything s?he is allergic to and does not like, and what the SO does not eat, and in your case everything the kid don’t eat too. Hence, garlic might be about all that is left.
I just hope you don’t end up with the “Nothing But Bok Choy” cookbook. Though in moderation, bok choy is very good.
Comment by sven — June 8, 2005 @ 09:46 GMT