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.
Britain’s best politics newsletters
You get two free articles each week when you sign up to The Spectator’s emails.
Already a subscriber? Log in
Comments
Join the debate for just £1 a month
Be part of the conversation with other Spectator readers by getting your first three months for £3.
UNLOCK ACCESS Just £1 a monthAlready a subscriber? Log in