The author discusses her format-breaking new book.
“I can’t make the same thing twice in the same way, even if I really try,” says writer Rebecca May Johnson in an interview with Eater. It’s a sentiment shared by many cooks, but it’s an idea that Johnson magnifies and picks apart in her experimental new book,hits bookstores in the United States today., and all the ways in which she has experienced, lived, and “performed” the recipe throughout a decade of her life.
It’s also kind of a collective voice: Many people have contributed, over very long periods of time, to the knowledge contained in a recipe, whether it be explicitly those processes or an understanding of every ingredient in it., but your book made me think about that differently.
The recipe is such a complex thing. Like, where is the recipe, and what is the recipe? Because the recipe isn’t always text. We now most commonly encounter recipes as texts in books, but it’s an annotation of a gestural process of the body. Even if you’re trying to follow a recipe exactly, and maybe even if you think you have no culinary skills whatsoever, the body finds ways of interjecting anyway, about at what point you stop cooking and whether you like the amount of salt or sugar.
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