Over the years, I’ve amassed quite a collection of recipe books. There’s the meat one, the veggie one, the 15-minute meals one, the five-ingredients one, the student one, and the slow cooker one. I could go on, but I’m probably already in danger of boring you.
To begin with, these hardback gems took pride of place in the kitchen by the cooker, but now that I’m in ownership of more than a couple of dozen of these books, they’ve been relegated to a shelf in the study. Sad times.
