Nothing beats a spot of decluttering – throwing things out of your wardrobe that you don’t use or need to see what you have and make space for things you do need. I am useless at it when it comes to clothes and other clutter, but cookbooks are another matter. I review cookbooks; I probably had about 150 of them, some of which have been used for just one recipe. When it came to the point when they were falling off the shelves – and they’re hefty, being mostly hardback – I had to let some go.
So, which ones justified the shelf space? Most of my cookbooks don’t get used in their entirety. I make for two or three familiar and reliable recipes, and use them again and again. Some I keep out of regard for the author-cook, Elizabeth David chiefly, but also the venerable Edouard de Pomiane (Cooking in Ten Minutes).
Among the cookbooks I use often – you can tell, because the pages are stuck together – there are some unexpected authors.
Get Britain's best politics newsletters
Register to get The Spectator's insight and opinion straight to your inbox. You can then read two free articles each week.
Already a subscriber? Log in
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