Quote by Ruby Tandoh

“For any recipe writer, the mark of success isn't teaching people how to cook well, it's showing them how to think well about food, of which 90 per cent is just about having the confidence to disagree. Margaret got into the history of things, explaining that flummery-- a jellied fruit cream-- used to be set with the shavings of the horn of a young deer, and then was made using the gelatinous powers of simmered calves' foot, and then with isinglass-- a collagen derived from the swim bladder of a fish. In the end, she gave you a more down-to-earth raspberry syllabub recipe with Sauternes, rosewater and cream. Margaret could give a detailed appraisal of tinned foods or she could convince you-- like she convinced me-- that a cheese soufflé isn't just a reasonable proposition but in fact an easy midweek lunch. 'Why should people enjoy cooking?' Margaret would say, because she knew it was her job to put forward a case.”

Quote by Ruby Tandoh