Finally, a book about cooking I can understand.

The whole bullshit about making broth. The sizing of things. Letting you know if you need a blender and how long it will keep for. Assessing recipes by risk and technical ability.

The fucking swearing.

Giving you an idea of the effort versus reward. Taking about freezing and unfreezing things. Working with big hunks of meat throughout the week.

I’m a bit disappointed she didn’t go into slow cookers or instant pot things, but I totally agree on her on home cooked versus canned beans.