I am not doing the “Julie and Julia thing”…

Note: This is not a rant, just a clarification. No need to change the channel.

Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to that question is no, I am not doing the “Julie and Julia thing” and it never was my intent.

At the beginning of the year I made the simple decision to learn how to cook. I wasn’t about to plunk down thousands of dollars for culinary school on a whim and opted to design a “course of study” if you will that would allow me to learn mostly on my own. Overtime as I’ve learned about cooking, nutrition, food issues and a myriad other topics I’ve become very focused on cooking method. The reason being, recipes, ingredients and knowledge don’t make great cooks, but rather the perfect execution of methods that bring them all together.

I’ve read through many books and decided that the best way to learn method was to actually work my way through a book or program that taught key methods through a clear lens. Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking fit the bill for what I was looking for. By teaching through the lens of how chef’s look at cooking and by employing simple ratios for ingredients as a base for cooking knowledge I was not bound by the ingredients and recipes I had at my disposal. Instead I could start with employing varied methods and ratios and build a foundation.

So even though I am working my through a book as Julie Powell did, I am not trying to cook my way through recipes to learn a particular type of cuisine. That has its merits, but I am not at that point in my journey. I hope that when I start focusing on a particular style of cooking such as French, Asian, Latin, Italian, Mediterranean or something else, the foundation I am building will allow me to approach the food with confidence not only in my skill but in my ability to experiment while focusing on the essence of the food and not the minute details of a recipe. Moving forward I’ll choose another text to delve deeper into specific methods for cooking and baking while also learning the science.

Thanks for all of the comments and encouragement. I enjoy interacting with readers while sharing ideas and experiences. The learning process has been fun with the future filled possibilities looking even more exciting as I learn more each and every day.

You may also like

1 Comment

  1. Hi Eric ,
    The way I do my cooking is by feeling ; I have never taken a cooking lesson But only read books wand watched tv food programs !
    and if you like French Creative food come and visit my food blog recipes are also in english !! Cheers Pierre

Leave a Reply