What is this all about?
I loved the book Kitchen Confidential by Anthony Bourdain. I totally identified with his foul mouth and the hilarious escapades in the book. Maybe, secretly there is a part of me that always wanted to live life one day at a time and not worry about career, family, kids etc. I guess that is why they call it fiction! The name of the book inspired the name Cooking Confidential.
There is nothing confidential about the recipes here. I will even go as far as to say that none of these are completely my creations. Where possible, I have credited the source of the recipe to its rightful author/owner/chef/recipe book/website. Some of these came off the internet and now I have no record of where I compiled them from in my collection.However, as is the case with anyone who loves to cook- you experiment, you change the recipe to suit your tastes and availability of ingredients. As you go through your learning journey, you learn new tricks of chopping, cooking, presentation that are different in each cuisine and develop your own technique over time.
Portions in existing recipes books are sometimes difficult to follow as is, as that would result in enough food for the next 3-4 meals! The same is true with measures as I prefer spoon, cup sizes as opposed to grams and ml. Hence I felt the need to document and record these changes so that I could repeat the results consistently over time. This was also one of the reasons why I needed all the information in one place.
All I can say is that I have cooked each of these recipes numerous times over the years. Some more recent than others depending on which cuisine I am currently focusing on OR which country I last visited OR which cooking course I last attended. I continue to cook these regularly with my variations and my menus at home are created using them – be it for just the two of us or a party with friends and party of over 20+ people.
Welcome to my world!!!