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Our personal recipe collections catalogue the food we have loved – and the dishes we dreamed of making
Cut-out and keep: ‘It is aspiration expressed through the medium of scissors and Pritt Stick. Witness, cider-glazed chops or peppered ham and tomato risotto…’ Illustration: Luke Best/The Observer
Cut-out and keep: ‘It is aspiration expressed through the medium of scissors and Pritt Stick. Witness, cider-glazed chops or peppered ham and tomato risotto…’ Illustration: Luke Best/The Observer
Sun 11 Apr 2021 01.00 EDT
The cookbooks I’ve written about over the past three months were not included randomly. They weren’t selected because they offered up 97 clever things to do with a courgette and a spiraliser, or for their novel ways with quinoa. They were chosen because they had a serious impact on how we cook and how we eat. They were big sellers. As a result, week by week, people have discovered that they had the volume I was eulogising on their shelves. Some read
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