How cookbooks from the past inform the food of the present
Food writer Gemma Croffie understands the value of cookbooks from bygone eras. There are plenty of reasons to look to the past, she says: They’re a window onto the past, they’re full of advice that’s actually useful – and they can be downright funny, too. Read them, cook from them, and you’ll also discover the roots of many of today’s cooking trends, from nose-to-tail eating to reducing meat. Here’s her selection of classics from ckbk’s vintage collection
