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Page 8 · column 5 of 9 · from the scan, no model involved

nention sauteing, mincing, riarifying, reducing and ;arnishing, techniques lemanded by the elegant -ecipes they were testing. “When I look back on rying to meet the publisher’s leadline, it seems in:redible,” Sheila says. “I emember starting full-course neals at midnight and greeting the dawn by boiling fish for stock.” Thorough testing was so mportant because most of he chefs involved tend to :ook by taste and feel. ‘Sometimes we just had a pile of scraps - notes, really, rather than precise recipes. We had to translate these into meals for six. One recipe *e tested eight times - it never turned out.” Needless to say, that recipe was abandoned, along with others that were too difficult to prepare with the resources ;>f a home kitchen or that railed for ingredients nearly impossible to find.
Sheila said that towards the end they had to go into seclusion. “People kept dropping by. They didn't realize how serious we were. Finally, I put a ‘DO NOT DTSTURB‘ sign on my door. We didn’t answer the door or phone.”
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