tag:blogger.com,1999:blog-6869153921267483416.post3948204971920205738..comments2024-02-16T20:06:51.232+11:00Comments on Melbourne Seasonal Eating: Leek TartAlison Sampsonhttp://www.blogger.com/profile/04492848177186327971noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6869153921267483416.post-89362681905695119182010-10-28T14:56:57.318+11:002010-10-28T14:56:57.318+11:00Hi Cherie,
I can imagine that editing such a larg...Hi Cherie, <br />I can imagine that editing such a large book is both joy and nightmare - but it is a very large photograph! So many people lack confidence in the kitchen; it's a big deal for them to try a new recipe, and if it comes out nothing like the photograph because they don't know the difference between gruyere and chevre then they find it very dispiriting (me, I just blame the author). <br />Overall I am enjoying the book. This home cook is grateful to all good food writers (Maggie Beer staff included) for helping turn the daily grind of producing meal after meal into something a little more joyful.<br />AlisonAlison Sampsonhttps://www.blogger.com/profile/04492848177186327971noreply@blogger.comtag:blogger.com,1999:blog-6869153921267483416.post-7847005492032124182010-10-28T12:33:28.902+11:002010-10-28T12:33:28.902+11:00Hi Alison,
I'm a consultant with Maggie Beer a...Hi Alison,<br />I'm a consultant with Maggie Beer and while I can't claim the grand job of editing her books, I do have a lot to do with the lovely people behind the scenes who do their darndest to rectify glitches like you've picked up! Super frustrating I know. And for Maggie too! So I wanted to just jump in here and thank you for pointing this out so I can pass your comments onto Penguin. You're absolutely right, the photo does seem to speak of soft cheese, caramelised onions and basil, which sounds delicious in its own right, just a tad more helpful if the recipe matches the pic!<br />Anyway, just a little note to say we're onto it, so thank you for throwing that one in the ring... it's a hefty tome to keep tabs on at the best of times so we appreciate all the help we can get!<br />Happy cooking Alison,<br />Kind regards,<br />Cherie @ Maggie BeerCherie Hauslerhttp://www.maggiebeer.com.aunoreply@blogger.com