The first one is called, “I love Chocolate! Cookbook,” by Mrs. Fields (1994). The second one is, “Baking & Pastry: Mastering the Art and Craft,” created by the Culinary Institute of America (2009). I chose these books because they both focus around desserts at one point or another. By choosing these books, I picked out one recipe that they both shared: chocolate soufflés. First and foremost, I want to compare and contrast the lexical items they use in these recipes.
Mrs. Fields CIA
[the ceramic dish used for baking]
Ramekins soufflé dishes
[melting technique using steam]
Double boiler “in a bowl over barely simmering water”
[The different terms for mixing]
stir blend
whisk whip
beat
[Preparing the dishes with butter and sugar]
“Butter and sugar” “coat…with a film of softened butter…dust with sugar”
[Putting in sugar ]
“slowly add sugar” “gradually sprinkle in the sugar”
[mixture of eggs, sugar]
N/A meringue
Other differences? Relevant? Not sure.
-CIA has their recipes in number form, and Mrs. Fields’s is presented in somewhat of a paragraph format.
-Fields’s mentions different bowl sizes (small, large, medium), but CIA does not (just a bowl).
-CIA is more to the point (short and sweet), while Mrs. Fields is more descriptive and breaks each step down.
These are good observations but I wonder if you could be more precise. For example, what does it mean (specifically) to be more to the point (also described as "short and sweet") versus more descriptive. We need more information to know how this is accomplished. And what makes a recipe "friendly?" Dr. Freed
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