Practitioners of aux cuisine, professional or amateur, competition or hobbyist, have nothing to fear from this quarter. The kitchen stove and I don't much like each other.
In spite of that, my wife once asked me to make some French toast. Having no idea how, I decided to seek a consultant, a widely respected authority on the subject . I took out a copy of The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, © 1964.
It was like running into a verbal bridge abutment. I couldn't understand anything they wrote!
I have no doubt that the authors knew about making French toast and that they'd written words which they thought would effectively convey the necessary steps to the reader, but they didn't do it in any way that this reader could comprehend.
