“The reason that she loved cookbooks so much was that the people who wrote them were experts at food who weren't chefs. They could tell you how to make the coziest roast chicken with root vegetables, how to bake up a lasagna, they'd probably roll all the pasta sheets from scratch, using 00 flour imported from Italy; they'd add some rare and unexpected cheese, char the sides of each individual piece in a skillet to give it a restaurant sheen, add microgreens, and swirl some unneeded sauce around the plate before making the waiter give a speech on how to eat it properly. Why go through all of that trouble when a basic, familiar lasagna is the kind of comforting, rib-sticking goodness that most people want?”
Book:Food Person