This book, like the others he has brought out, is clean and crisp. There are sufficient photos to keep your enthusiasm up, and they have been composed by a master of art – the pictures are an absolute delight. The recipes are mostly straightforward and enticing, but again and again I find myself studying the photos.
The ripped open coriander, olive and onion bread loaf or the roughly sliced Stilton and Pecan twist; or the teacakes with butter gently melting into the soft yet tasty crumb are practically bread porn.
And so to baking
Then I go to the kitchen and find the sliced loaf I grabbed from the supermarket on the way home. Not good enough, so I grab the mixer, flour and yeast and away I go into a world that smells of fermenting flour and browning crust, with roasting seeds; three hours later I am drooling over a loaf that I have opened before it is properly cool, with toasted pine nuts adding a subtle flavour which enhances sweet or savoury; home made strawberry jam or a good cheddar cheese.
Of course, there is always a downside; in my case it is generally indigestion brought on by having eaten too much, too soon. But I am big enough to know better – and besides, there are always Rennies.