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[1] http://forums.finecooking.com/user/25193
[2] http://forums.finecooking.com/comment/570728#comment-570728
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If a cooking publication is dealing with technique, and most do, with today's technology I think new publications should be multi-media or have a multi-media component, e.g. a CD-ROM with it.
For instance, take a look a the film demonstrations here on the Taunton site. The one on risoto makes good use of the technology. The demo shows the consistancy of the risoto that the demonstrator is trying to achieve. I can't think of another effective means of showing that - only a moving image could do that.
Although the quality of those demonstrations is just barely acceptable - on my computer anyway - the technology will improve quickly, I'm sure.
So it seems to me that videotape, CD-ROM or online film as a component is the way to think about new publications.
Peter