Comment by palotasb

3 years ago

> she claims that virtually all recipe books are made like this

Most recipe books have pictures, how are those created then?

16 comments

palotasb

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kevsim  3 years ago

Gotta say, not really looking forward to GPT generated recipes rendered by Stable Diffusion.

  • jelliclesfarm  3 years ago

    Already on it! The images part. https://jellicles.substack.com/p/10-rooting-for-root-vegetab... : all images are AI generated. I am a classically trained chef and so the recipes are tested. Sure saved me a lot of time to put it together. There is no way I could have thrown something together with pictures without midjourney. The actual recipes are already ready but won’t be up before 2024.

    I can come up with..say 10-15 Cabbage dishes with pictures and a write up in 30 minutes. The recipes might take less than one hour if I know where to look. The main thing we learn at culinary school is flavour pairings + texture + colour. French cuisine is very codified with its mother sauces..the six main cooking methods etc ..everything else is derived from the main templates. It’s a little more now with sous vide and gels and alginate etc. but that’s not for home kitchen recipes.

    Example: cabbage. Goes well with sweet potato, guacamole, onions, citrus, chilli peppers. carrots, peas. Another example: Walnuts+cabbage. Because there is walnuts, apples will piggy back on those flavors. Because it does, cranberries will piggy back on the apples. Decide which one of the mother sauces. Then I can make a salad or in a taco or a sandwich or a quinoa bowl or soup or like a cabbage roll. That’s like at least..6 recipes I can come up with this one flavour combination.

    But there is a method and order to it. You can’t pair cranberries with chilli peppers and cabbage. It won’t work unless you have apples and walnuts. It’s kind of nested.

    This is how we build flavours as layers. Next we repeat the same process for textures. Then we do for colours(because we eat with our eyes too). French cuisine being so codified, this process can be applied to any cuisine and any ingredient.

    I am putting it across in a simplified manner, but it takes years to ‘get it’ intuitively to build a dish on the fly. I started cooking professionally twenty years ago. I can come up with a book of recipes within a day.

    But the pictures tho’ … AI generated photos are a time + money saver. Game changer. I love it!

  • flir  3 years ago

    I've found it surprisingly good. It seems to understand how flavours are paired at least well enough to take a stab at balance. It does tend to default to American cuisine though.

    Ask it for something bizarre like sweet and sour potatoes and see how it does.

    Or a recipe that combines anchovies and strawberries, that's a good one.