The process of actually writing down recipes and having to explicate cooking methods has brought up a point of style that I’ve never really had to think about before. Do you prefer to read a recipe where the list of ingredients includes the prep, or for the ingredient list to be very basic and all the prep to be in the method?
Would you rather the ingredients include “3 onions, chopped” or for the chopping in the method? The former option makes for more concise text, and assumes a level of competence – if you’re an experienced cook you’re going to have a feel for how fine “fine” is, or how to crush garlic, depending on the intended use of the ingredients. The latter allows more detail, which is useful in unusual dismemberments of vegetables – but can lend itself to over-wrought prose.
I had a quick flick through a few books last night. Nigel Slater seems to chop and change depending on the recipe, Ottolenghi book is all included in the ingredients list. My previous attitude was to be consistent – either one or the other, but thinking about it, having a mixture depending on the recipe seems like the best approach… thoughts?