How did you get into culinary pursuits? Were you always interested in food and cuisine?
If you cook a meal for anyone, who would it be? What would you cook?
How do you describe your cooking style and food sensibility and how was it shaped?
What are your favorite sources for inspiration and/or research for new recipes?
Why did you decide to do a cookbook?
What was most enjoyable about the process of writing the book?
What are your favorite recipes from this book?
Do you enjoy meeting readers and hearing what they think of your recipes? Do you do cooking demonstrations?
What advice would you give to a young 20-year-old would-be chef?
What are the five most common mistakes that cooks make when making cakes?
a discussion with Bevelyn Blair
From my earliest memories, my sister and I always helped our mother in the kitchen and we developed a keen interest in food while very young. I made a family cookbook and originally had 100 copies printed as gifts for family and friends.
I enjoy cooking for family and friends for celebrations of all kinds. I talk to the guest of honor to find out what dishes he or she would like; this works out well and makes that person feel special.
My cooking style is traditional and I try to use dishes that will appeal to anyone. My mother, two favorite aunts, my mother-in-law and my sister's mother-in law all shaped my cooking style. Each talented person's approach was different yet all five were intensely interested in all kinds of foods and recipes.
My favorite sources of inspiration come from friends and family. I receive new recipes weekly from different sources. Sometimes I request a recipe after tasting and sometimes friends send recipes to me through the mail. After I try a recipe, I note the changes I make and my impression of the taste, and then file it away for future use.
After printing the family cookbook mentioned, I was urged to get a publisher to print the cookbook. After research and several years of thinking about this, I decided to publish a cake cookbook. My sister and I formed Blair of Columbus, Inc. and I became a publisher in order to publish my first cookbook, Country Cakes in April 1984. The cake recipes from that book are now a part of the Everyday Cakes cookbook.
The most enjoyable part of writing the cookbook was the knowledge that other people would someday enjoy the recipes I had been using for most of my life. This still makes me happy.
Some of my favorite recipes from this cookbook are the Perfect Cake and Perfect Cake icing, Strawberry Cake and Strawberry icing, Elegant Sour Cream Pound Cake, and German Chocolate Cake and Chocolate icing. I have many other favorites, though.
I do enjoy meeting readers and hearing what they think of the recipes. I hear from many people on a regular basis by mail, telephone, and even in person, and have made many lasting friendships. I received a call today from Portland, Oregon. The cookbook purchaser had sent me some recipes 2 weeks ago and one was a Meyer Lemon Cream Pie. I had made the pie and served it this past Sunday. She was ecstatic and could hardly believe I had already used one of her recipes. She is coming to Atlanta on business in August and we are planning to meet, if possible. I do not do cooking demonstrations at present; however, I have done a few in the past.
My advice to a 20-year-old would-be chef is find what you enjoy cooking, learn everything you can, develop and create your own unique style, and then practice over and over until it becomes second nature to you. Also, organize and always use the best ingredients and have the best tools available.
The five most common mistakes that cooks make when trying new cake recipes are: not reading through the recipe first and becoming familiar with it, not using quality ingredients, changing or substituting an ingredient or not measuring accurately, over beating batter, and not understanding that all ovens vary in temperature which could result in an under baked or over baked cake. Cakes must be tested for doneness and ovens should be checked periodically for accurate temperature.