I started writing recipes down the year I realised nobody had written down my mother’s. What began as a document for myself turned into this.
The cooking here is unhurried. Long braises, laminated dough, bread that takes two days. Not because slow is virtuous, but because those are the things worth writing down.
Everything is tested four times in an ordinary kitchen. If a recipe needs equipment you probably do not own, I say so before the ingredients, not after.