October edition.
After I quit working with Ethan, I happily let a mountain of magazine subscriptions lapse and would have missed this if it wasn't for you.
I just checked out the issue and wow-wow-wow! The photography is stunning. Those are TEN brand new recipes. I spent hours extracting and typing recipes for his files. It's no secret that chefs hate writing recipes but Ethan was particularly stubborn about it. In the end, we reached a compromise. When media wanted a recipe, he'd narrate them to me, I'd get it formatted and typed, then send it back to him for final polishing. (Since he worked with some funky ingredients, it was mostly getting the spelling right and such.) Honestly, getting recipes out of him? The word "painful" comes to mind....
So when I see TEN beautifully photographed recipes and most are new-to-me dishes, I nearly fell on the floor! God bless the folks who made that happen!!
Too bad they didn't talk more about his story...the guy couldn't be more fascinating.
After I quit working with Ethan, I happily let a mountain of magazine subscriptions lapse and would have missed this if it wasn't for you.
I just checked out the issue and wow-wow-wow! The photography is stunning. Those are TEN brand new recipes. I spent hours extracting and typing recipes for his files. It's no secret that chefs hate writing recipes but Ethan was particularly stubborn about it. In the end, we reached a compromise. When media wanted a recipe, he'd narrate them to me, I'd get it formatted and typed, then send it back to him for final polishing. (Since he worked with some funky ingredients, it was mostly getting the spelling right and such.) Honestly, getting recipes out of him? The word "painful" comes to mind....
So when I see TEN beautifully photographed recipes and most are new-to-me dishes, I nearly fell on the floor! God bless the folks who made that happen!!
Too bad they didn't talk more about his story...the guy couldn't be more fascinating.