Chatting with a serious documentary
filmmaker decades before there was SO much food on TV, I expressed the opinion
that the processes involved with chocolate and dessert making would look good
on film. She didn’t really get it!
I explained how visual it all was: luxurious chocolate glaze flowing over a
cake, up-close brush stokes marbleizing that glaze with milk chocolate so it
looks like Italian or French art paper, deckle-edge ruffles of pure chocolate
pealing off of a sheet pan, even the technique of beating and folding egg
whites properly, lovingly, expertly, into a chocolaty batter. I thought it
could be instructional and
exquisitely beautiful. She looked dubious. I kid you not.
Decades later we have endless food
TV—so what else is new?
Recently my publisher proposed that
I teach video classes to support the launch of Sinfully Easy Delicious Desserts (out next month, btw). We
discussed the recipes during a very enthusiastic conference call with the
lifestyle editor at craftsy.com, who would be our partner in this video
adventure. In the back of my mind, I was vaguely disappointed. I was finally
doing video, but with the wrong content! I love my new book, but Sang An’s
photography is already amazing, and the whole point of Sinfully Easy is that no one needs video to succeed with the
recipes!
Then a miracle happened. The
Craftsy team “remembered” that their audience of passionate crafters and
DIY-ers loves ambitious projects and are eager to learn technique. They want to
learn skills, not just recipes. Sinfully
Easy was too damn —easy (yay!)—and thus not ideal for video. Would I
consider scrapping the original plan and coming up with a list of more
challenging desserts?
It took me three minutes to get a
new menu on paper.
The course launched last week and
you can see a little preview of it here: http://www.craftsy.com/class/Decadent-Chocolate-Cakes/64
