Accessibility Tools

  • Content scaling 100%
  • Font size 100%
  • Line height 100%
  • Letter spacing 100%

The bowl or the salad?

by
April 2011, no. 330

The bowl or the salad?

by
April 2011, no. 330

The cookery sections of bookshops are crammed with bright new titles, but how necessary are they? Inevitably, they are repetitive – how many ways are there to boil an egg, make stock, prepare a vinaigrette? – and presentation is often privileged over content. In such a crowded market, awash with flashy covers, glossy photography, and populist titles acclaiming the latest celebrity chef, or niche cuisine, how can we sort out the cream from the whey? How can we be confident that books will edify or endure? Gratifyingly, some publishers are reprinting older works, providing a balance between the new and inventive, the tried and trusted.

From the New Issue

You May Also Like

Leave a comment

If you are an ABR subscriber, you will need to sign in to post a comment.

If you have forgotten your sign in details, or if you receive an error message when trying to submit your comment, please email your comment (and the name of the article to which it relates) to ABR Comments. We will review your comment and, subject to approval, we will post it under your name.

Please note that all comments must be approved by ABR and comply with our Terms & Conditions.