'In the kitchen,<wbr> via the garden,<wbr> I am often torn between theory and praxis,<wbr> when surely the latter is all that matters here. Yet the largest bench,<wbr> the one dividing the dining area from the kitchen itself,<wbr> is never used for culinary preparation. It is this surface which many Australian kitchens,<wbr> including mine,<wbr> feel they need,<wbr> the one piled with books and journals,<wbr> notepaper and pens,<wbr> the surface where we are reinventing ourselves,<wbr> constructing a different,<wbr> self-conscious culinary tradition. It is at this metaphorical bench that I think about food.'
With her trademark elegance and erudition,<wbr> Gay Bilson embarks on a lively journey through cooking,<wbr> recipes and home,<wbr> considering food developments both digestible and not; on chefs domestic and professional; on the substance of everyday life. An unmissable treat from the bestselling author of Plenty.
