In considering the elemental enjoyment of eating, I have to start with bread: in life, there can be no pleasure without pain.
It also demonstrates something very important in my cooking life, namely my gratitude to other food writers, as I hope all my books express. It may surprise you to know that you cannot copyright a recipe; anyone is free, from a legal point of view, to take someone’s recipe and claim it, with a few minor changes, as their own. And many do. It has always