Meredith Mileti hosts a Q&A discussion

Welcome to the first day of my Q&A. Thanks for joining the group.

Here's my first question/comment:

Mirabella Rinaldi, the professional chef protagonist in Aftertaste, espouses the theory that bakers are more rule-bound than cooks. They are the people who sat up front in cooking class, who wrote things down. They are precise and orderly. Cooks, on the other hand, seem to thrive on improvisation and are more creative. Are cooks and bakers really so different? Which are you--cook, baker or both? Can your allegiance to either camp tell us anything about your personality?

I'm definitely a cook, Meredith. Baking seems like a science to me. Chemistry. Precise. I break out in hives fearing I've forgotten to add something. And once it goes in the oven, it's too late. I recently ruined a batch of brownies that way. Not sure what it says about my personality, though.

I agree with you, Annette. I'm much more of a natural cook than baker. I often have trouble following directions....I get sidetracked easily, take the scenic route a little too often. Hmm. What does that say about my personality?

What drives me both as a cook and a writer is throwing things together to see what will happen, be they ingredients or characters. Baking doesn't lend itself to that level of spontaneity. I confess it - there are too many rules in baking for me.

When starting out as a wee girl in 4H, I think baking took the mystery out of making food and gave me a real sense of accomplishment. At age 8 I think it was necessary to have everything measured out and to have rules to follow. Even cakes made from mixes gave me a sense of satisfaction! In teaching my son and niece when they were young, I started with cookies and bread, partially because it's easier to teach. Alchemy is for later, when the taste buds are more mature and experienced. These days I like doing both cooking and baking. I think that actually reflects my personality... sometimes I like total control (satisfies the OCD part of me) and other times I go with the flow! And if it's not just perfect, what the hell? It's just one meal!

I bake great pies, cakes and cupcakes but am terrible with cookies. (No patience for the precision it takes to make them look good.) I do like to cook and love to go to the pantry and refrigerator and create something new out of what I find there.
Speaking of food and romance: There is nothing like Italian for either one or both. Luscious!

Meredith, your book ,like food mentioned on the pages, is delicious and I hope to always be welcome at your table for a meal or a book signing.

I once commented to my yoga instructor that for a creative person I didn't feel I was very good at thinking outside the box. Her comment was that there were two different ways to be creative. One was to create out of the blue, the other was to create by combining existing things in different ways. That's me. And I think that's why I'm a baker instead of a cook. I like to create within a structure. So I'll add chocolate chips to the oatmeal cookie recipe, or use a lemon cream cheese frosting on a sugar cookie. I don't mess with the science behind the baking — I like knowing I can rely on that science — but I have fun within the parameters.

Yes, I think you need to know the rules - culinarily speaking-before you can break them. I agree about bread being easier to make. I love baking bread. There is that moment when the gluten reaches a certain level of development and you actually feel the dough come alive in your hands. It's exhilarating and thrilling and can elevate the simple act of mixing flour and water to the spiritual and sublime. It makes me feel maternal and God-like, if only for an instant.


Darlene wrote: "When starting out as a wee girl in 4H, I think baking took the mystery out of making food and gave me a real sense of accomplishment. At age 8 I think it was necessary to have everything measured o..."

Thanks for your comment, Bobbi! Of all the baking items you mentioned, I find pies the most difficult! A great pie crust eludes me--as does the very "hands on" accounting for the moisture in the fruit. Too much flour makes it pasty and not enough makes it soupy. It's all about balance. You are always welcome at my table. Let me know when you're coming and there will be dinner!!

Bobbi wrote: "I bake great pies, cakes and cupcakes but am terrible with cookies. (No patience for the precision it takes to make them look good.) I do like to cook and love to go to the pantry and refrigerator ..."

Julie, I love your observation about creativity! There is so much room to improvise and exert your creativity within a structure. I'm sipping my night time cup of tea and wishing I had one of those lemon cream cheese frosted cookies to go with it!


Julie wrote: "I once commented to my yoga instructor that for a creative person I didn't feel I was very good at thinking outside the box. Her comment was that there were two different ways to be creative. One w..."

Meredith wrote: "Thanks for your comment, Bobbi! Of all the baking items you mentioned, I find pies the most difficult! A great pie crust eludes me--as does the very "hands on" accounting for the moisture in the ..."
I agree... pie crusts can be very tricky. I'm told cold vodka is the answer. Use that instead of ice water. Something about the alcohol content makes it come out right each time. I haven't tried it yet!

Thanks, Darlene. Great tip on the vodka! I've got some luscious peaches...might just give it a try tonight.

There is a complete difference between the two..
Cooks dont like to follow rules.
I am not a baker. And I always find myself wanting to add a little bit of this, a little bit of that, and then...my pie falls flat!
And personality has much to do with it. I truely think that bakers are all about comfort. They don't like change as much and love their own surroundings. Us chefs, we love to change it up all the time!

Hi Chanelle, You are right about that --baking doesn't tolerate improvisation too well... I like your point about craving change. I do, as well. Even a recipe that I like and that works well is subject to my constant tweaking. Most of my cookbooks have notations scribbled all over then in an attempt to document the changes I've made. Why mess with success? 'Cause I just like to mix it up!


Chanelle wrote: "There is a complete difference between the two..
Cooks dont like to follow rules.
I am not a baker. And I always find myself wanting to add a little bit of this, a little bit of that, and then...."

Bet those bananas were nice and caramelized!


Pete wrote: "Once I accidentally incinerated a homemade banana cake by setting the oven to broil instead of bake. So I'm definitely not a baker."

So, lets talk about a recipe for love. That's part of this book too. For true love to last it also needs the right mix of ingredients and must have the right amount of heat to turn out right. Granting that, are you a cook or baker?

Great question, Bobbi! I'm definitely a cook. At one point Mira describes a relationship as a "slow and steady braise." She says one of the most wonderful things about a braise is that the end result is so much more than the sum of its parts. To me, that's a apt description of strong and successful relationship.