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  "description": "A contributor page organised by what they taught rather than what they made, with each entry stating the technique the recipe exists to explain.",
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      "html": "\n<header class=\"ch\"><img src=\"{{ART hands}}\" alt=\"{{ARTALT hands}}\"><div><span class=\"k\">Contributor since 2019</span><h1>Ines Marchetti</h1><p>Writes about braising, mostly, and about the small number of decisions that determine whether a long-cooked dish is good. Cooked professionally for eleven years and stopped, which she says was the correct decision.</p><p class=\"yl\"><span class=\"n\">41 recipes</span><span class=\"dot\">·</span><span class=\"n\">6 issues</span><span class=\"dot\">·</span><span class=\"n\">2 techniques</span></p></div></header>"
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      "html": "\n<section class=\"tc\"><h2>Contributions</h2>\n<ol>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Browning butter</span><div><h3>Beans, Chard and Burnt Butter</h3><p>Written specifically to make people take the butter past the point where it looks done. The beans are almost incidental.</p><p class=\"yl\"><span class=\"n\">Issue 41</span><span class=\"dot\">·</span><span class=\"n\">Serves 4</span></p></div></li>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Low, long, undisturbed</span><div><h3>A Very Long Roast Shoulder</h3><p>Six hours at 140 °C, and the only decision is whether to add liquid at the start. It argues for not.</p><p class=\"yl\"><span class=\"n\">Issue 41</span><span class=\"dot\">·</span><span class=\"n\">Serves 8</span></p></div></li>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Salting after</span><div><h3>White Beans, Rosemary, Chilli</h3><p>The recipe that introduced the rule about salting beans at the end of cooking rather than the start.</p><p class=\"yl\"><span class=\"n\">Issue 33</span><span class=\"dot\">·</span><span class=\"n\">Serves 6</span></p></div></li>\n</ol></section>"
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      "html": "\n<aside class=\"om\"><h2>In her words</h2><p>\"A braise has about four decisions in it and they are all made in the first twenty minutes. Everything after that is waiting, and no amount of attention during the waiting will fix a decision you got wrong at the start.\"</p><p class=\"as\"><span class=\"al\">Also</span>She will not write a recipe that requires a thermometer, on the grounds that most people do not own one and the ones who do already know what to do.</p></aside>"
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  "html": "<div class=\"dz dz-apricot-press-cook\" data-design=\"apricot-press-cook\" data-theme=\"apricot-press\">\n<section class=\"dz-mod\" data-mod=\"head\" aria-label=\"Cook head\">\n<header class=\"ch\"><img src=\"https://designlookbook.dev/assets/img/apricot-press-hands.webp\" alt=\"Hands folding dough on a floured board\"><div><span class=\"k\">Contributor since 2019</span><h1>Ines Marchetti</h1><p>Writes about braising, mostly, and about the small number of decisions that determine whether a long-cooked dish is good. Cooked professionally for eleven years and stopped, which she says was the correct decision.</p><p class=\"yl\"><span class=\"n\">41 recipes</span><span class=\"dot\">·</span><span class=\"n\">6 issues</span><span class=\"dot\">·</span><span class=\"n\">2 techniques</span></p></div></header></section><div class=\"cols\"><section class=\"dz-mod\" data-mod=\"teaches\" aria-label=\"What she teaches\">\n<section class=\"tc\"><h2>Contributions</h2>\n<ol>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Browning butter</span><div><h3>Beans, Chard and Burnt Butter</h3><p>Written specifically to make people take the butter past the point where it looks done. The beans are almost incidental.</p><p class=\"yl\"><span class=\"n\">Issue 41</span><span class=\"dot\">·</span><span class=\"n\">Serves 4</span></p></div></li>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Low, long, undisturbed</span><div><h3>A Very Long Roast Shoulder</h3><p>Six hours at 140 °C, and the only decision is whether to add liquid at the start. It argues for not.</p><p class=\"yl\"><span class=\"n\">Issue 41</span><span class=\"dot\">·</span><span class=\"n\">Serves 8</span></p></div></li>\n  <li><span class=\"tg\"><span class=\"al\">Technique</span>Salting after</span><div><h3>White Beans, Rosemary, Chilli</h3><p>The recipe that introduced the rule about salting beans at the end of cooking rather than the start.</p><p class=\"yl\"><span class=\"n\">Issue 33</span><span class=\"dot\">·</span><span class=\"n\">Serves 6</span></p></div></li>\n</ol></section></section><section class=\"dz-mod\" data-mod=\"aside\" aria-label=\"On method\">\n<aside class=\"om\"><h2>In her words</h2><p>\"A braise has about four decisions in it and they are all made in the first twenty minutes. Everything after that is waiting, and no amount of attention during the waiting will fix a decision you got wrong at the start.\"</p><p class=\"as\"><span class=\"al\">Also</span>She will not write a recipe that requires a thermometer, on the grounds that most people do not own one and the ones who do already know what to do.</p></aside></section></div>\n</div>",
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