I love a good cookbook. In an age where endless variations on any recipe are no more than a few clicks away on the internet, there is still a certain magic to buying, or receiving, a physical, curated collection.
Cookbooks can teach you something in a way that individual online recipes can’t. Whether exploring a new cuisine or trying a new technique, cooking from a cookbook means you can build up a whole repertoire of dishes and hone new skills. I love that you can annotate the pages, and it doesn’t matter if they get mucky (I find you can always tell the best recipes in a book by how dog-eared and food-splattered the pages are).
You can always tell the best recipes in a book by how dog-eared and food-splattered the pages are
Cookbooks impart culinary knowledge in a satisfyingly old-school way. You can learn which flavour combinations work and which don’t.
Comments
Join the debate for just $5 for 3 months
Be part of the conversation with other Spectator readers by getting your first three months for $5.
UNLOCK ACCESS Just $5 for 3 monthsAlready a subscriber? Log in