Who doesn’t love a good cookbook? Big and bold with page after page of beautifully plated food, they’re a feast for the eyes of the food-obsessed.
Last time I checked, however, ‘oohing and aahing’ over a photograph of Gelato Messina’s rum baba gelato or Annabel Langbein’s slow-roast lamb with herb crust does not constitute as cooking, and a cookbook that doesn’t inspire a meal belongs on a coffee table, not the kitchen bench.
Most titles I own have a handful of bookmarked recipes. Continue reading