Edipis and others,
My initial thought was 1-2 recipes per contributor. For both manageability and cost control I think we should aim to keep it to about 50 recipes with accompanying knife information. When all the pieces are compiled along with some interspersed extra pages on knife types, etc, I would think somewhere in the 120 pages range would work best, but I need to check costs. This will only be as good as the stuff we can compile, as I truly want to crowdsource it. Every contributor will be responsible for his/her own recipe information and photos of both the knife in action and the final dish. My first step will be to hit up everyone who has responded affirmatively in this thread for a contribution as well as pressuring a couple of people with cool knives/techniques to contribute. Then we will see what gaps remain to be filled.
Love this idea. I had thought about a history of japanese knives for this group, but this could be much more practical (anyone have a pic of a shig made in 1924? - just asking). Maybe a subforum to talk about how this could work, its focus, organization, etc. Could be fun. There is no doubt there is a lot of talent on this forum.
Everywhere you go, there you are.
I think this could be fun, count me in
This is a very cool idea and I would certainly be interested in contributing! (And heck if not that then definitely buying a copy if it gets off the ground!)
I have some ideas or fun things to try. But it involves people who are interested in having their names in the book post there 2 favourite recipes!
so post recipes away.
I think this sounds like fun, and I'd love to contribute. Though I must say that I feel a bit inadequate around such amazing talent. That being said, even if none of my recipes make it, I'd still be up for buying a copy.
I was thinking.
1.We should have a min post count for contributions (or maybe small donation so nothing comes out of anyone's pocket?)
2. We should choose an average serving size (4-12) because right now, when I make; say herb butter, I will use 30lbs of butter to make it.
3. Maybe Dave or Jon can write a sharpening chapter and rough stone/knife selection, Salty, Duckfat and other well seasoned pro's could do something on knife skills, Son with refurbs and a few with re-handles.
Edit: Distinct possibility that this could be published if taken seriously and done right, Just need an alias for KKF: Chef_____. Giovanni maybe?
It's not the Answer it's the Experience