It. Is. A. Recipe. Book.This is my favourite part:
Anchoiade, pronounced an-shoy-ard but very quickly, according to a French youtuber with a voice of clipped velvet with a laugh never far behind, was stumbled across on the Instagram feed of my former Daily Kitchen Live colleague, Matt Tebbutt. A passing mention on a restaurant menu, that I scrawled in a notebook, commenting ‘Oh, anchoiade!’ with hearts for eyes, as though I knew what it was. I didn’t, of course, but I loved the word already, and suspected I would love the thing itself.
Her writing is so cringeworthy!
No wonder it takes her so long to write up recipes when she insists on padding them out with so much flowery, unnecessary prose.
Was she not taught about word redundancy in a sentence? Good grief, if that was intended to be an entertaining and fun introduction to her recipe she missed the mark by a mile. A concise and interesting anecdote I can live with, but not that rambling unnecessary nonsense.
No one wants to wade through a poor imitation of a Mills and Boon before getting to a recipe for fishy eggs. (having said that, I wouldn't want the recipe either)