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this post was submitted on 24 Dec 2024
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Very old cookbooks would tell you to cook food until it was done.
Old cookbooks would make assumptions about your skills and not explain what julienne was. Also a lot of volume measurements.
Modern cookbooks will frequently have instructions on the techniques they require, with images, and measure everything in mass units. It's a smoother experience.
Seems like a waste for every single book to explain julienne. Like 20% of you shelf space will be repeated in each book.
Maybe I'm telling on myself here but most people don't have so many cookbooks this is a problem, it's better for people who're trying to get into cooking