""I want to feel the raw materials transforming under my fingertips. I want the narrative arc, the grit and elbow grease, the resulting magic, the satisfaction at the end of it all.""
""So much of our food culture today relies on hacks and tricks to get around the task of cooking and eating.""
""The pleasures of cooking and baking are the entire point of the endeavor, or at least equal to any resulting dinner.""
Tanya Bush's cookbook/memoir emphasizes the importance of enjoying the baking process, not just the final product. Many bakers, including Bush and others, advocate for appreciating the transformation of ingredients and the satisfaction derived from the act of cooking. Ella Quittner's cookbook focuses on meticulous experimentation to find the best versions of dishes, while Martha Stewart's reissued work promotes elaborate entertaining. Trinity Mouzon Wofford's book critiques the reliance on shortcuts in modern food culture, advocating for a more engaged cooking experience.
Read at Slate Magazine
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