The Secret of Cooking: Recipes for an Easier Life in the Kitchen

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Writing in The Financial Times, Wendell Steavenson described Wilson's 2019 book The Way We Eat Now as "clear and vital reading. Most recently, she has written a series of Long Reads for The Guardian on subjects ranging from clean eating to ultra-processed food to the history of the British curryhouse. When you feel you are falling apart, cooking something familiar can remind you of your own competence. Wilson attended Trinity College, Cambridge, as an undergraduate studying history, [2] and it was from Cambridge University that she received her doctorate for a dissertation on early French utopian socialism.

The Secret of Cooking by Bee Wilson | Waterstones The Secret of Cooking by Bee Wilson | Waterstones

She is the author of six books on food-related subjects including Consider the Fork, First Bite and The Way We Eat Now (which was awarded Fortnum and Mason food book of the year). The paradox of our present food culture, with its wall-to-wall TV cookery shows and the preposterous number of cookery books that are published seemingly every week, is that it often makes us feel not more confident, but less so. When you are tired, cooking dried beans can feel like too much effort, but you don’t have to soak them.Or, I might make something that tasted good, but didn’t quite match the recipe, and feel a little disappointed. Finally, slice the tomatoes as thin as you can using a sharp knife and a chopping board (I find they get mashed by the processor). If you decide to scale this up when cooking for more people – which is a great idea – don’t scale up the liquid too much or the chicken will drown in it. We have enjoyed the chicken stew, butterbean stew and Leo’s lentils twice - once as in the recipe and another time with added chilli and spices. Fold in most of the ground nuts, keeping back a large handful, using a large spatula or metal spoon.

The Secret Of Cooking by Bee Wilson | Cookbook Corner

A culinary companion to simplify cooking while making it more enjoyable, The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you’re cooking for yourself or for a crowd. The secret we all need the most is how to get the spark of cooking back into our lives so that the kitchen becomes a place we actually want to be. Crispy bacon sprinkled on top is one way, but Wilson also likes the idea of cutting up a little of the raw vegetable and sprinkling it on the cooked one (raw fennel on roasted fennel). The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you’re cooking for yourself or for acrowd.This was a history of kitchen technologies, from fire to ice, from pots and pans to knives; to the spork. The recipe I’m joyfully sharing with you today, however, is the ravishingly beautiful (and gluten-free) Raspberry Ripple Hazelnut Meringue. Put everything except for the oil into a large measuring jug and thoroughly blitz with a hand-held blender. Since leaving Radio 4, where she reported for and produced programmes like Woman’s Hour and You and Yours , she has created and launched three popular podcasts: ‘Relatively’‘Talking Politics’ and her newest, ‘Where Are You Going? Bee holds out ahand to anyone who wants recipes that are delicious but more doable, the kind of unfussy food that makes every day taste better: quick feasts from acan of beans; fast, medium, and slow ragus; soup with no sautéing; anever-fail chocolate cake; seven ways to learn to cook with acarrot; and waffles!