This book was sent to me by the publisher, Bloomsbury, at no cost. It’s out now; RRP $49.99.
It feels an age since I reviewed a cookbook! And usually I like to actually cook from one before reviewing, but… well… look at the title. None of that is happening at the moment. And although of course I could cook from it for two, the one time I tried to get the ingredients recently it fell through because of Issues with Shops. So I figured I should just get on with telling people about the book, since it’s out now!
Firstly, this book is gorgeous. It’s hard cover, and it has a ribbon (as all cookbooks ought) and the pictures are lovely. I am indeed one of those people who loves flicking through a cookbook looking at the pretties, and this is one that rewards such actions.
Beyond the appearance, though, I am intrigued by the way it’s arranged – which is slightly different, at least in the naming. McAlpine says in her intro she wanted it to feel ‘intuitive’: so it opens with what she calls Stars – the centrepiece of a meal. But that’s not always a roast; she includes chilled almond soup, and burrata with preserved lemon, mint and chilli (bring on summer) in this section, as well as Pork Wellington and poached cold salmon. For every star, McAlpine suggests what might go alongside from the other sections – Sides and Sweets. Basically, she is doing all of the menu planning for you, if you choose to follow her ideas. She rhapsodises about the joys of throwing together dinner and lunch parties in her introduction, which is something I have never found easy – enjoyable, yes, but for me sometimes quite stressful since I’m not sure what works together and I can get flustered by organisation. McAlpine’s point, then, is to make those like me just chill out a bit.
So the other sections are Sides and Sweets, and Extras – truffle mayonnaise and cocktails and the like. But one of the great triumphs is found at the back. The section called How to Cook by Season sets out suggested meal plans by seasonal availability of produce: a Make-Ahead Weeknight Supper for Spring, Late Summer Lunch Al Fresco, a First Blush of Autumn Supper, Food for Celebration in Winter… and so on. Just the names make me really, really want an end to the Current Situation. And THEN, joy of joys, she has a section called How to Cook by Numbers, which is something that really stresses me out. Starting with Cooking for Four to Six, and going to Cooking for Twenty (or more), she suggests recipes that work most easily at those quantities. Which is just magnificent. I don’t ever want to properly cater for twenty, because that seems like way more trouble than I can face; but she suggests a lot of things that can scale. And finally, because she’s clearly a sensible and canny writer, McAlpine finishes with How to Cook by Timings: the things to do last-minutes, and the things you can prepare days ahead.
I am really, really looking forward to cooking from this book, both just for us when ingredient can be come by easily, and for larger groups of friends. I am also quite greedily happy just to have it on my shelf to look at.