How the Cookie Crumbles: And Other Culinary Confusions

These rhymes compare two things, which, though they seem to be the same/ reveal themselves to be unique in character and name Charming, fun and whip-smart, these rhymes from food writer Tara Wigley tell you everything you wanted to know about ingredients, cooking and kitchens, but were afraid to ask. ‘Some of the greatest kitchen conundrums – solved, clarified, demystified. As ever with Tara, this is informative and entertaining!’ — Yotam Ottolenghi What’s the difference between… A sausage and a frankfurter A Manhattan, a margarita and a martini Jam and jelly Ice cream and gelato A cupcake and a muffin A cook and a chef Nigel and Nigella A bun and a roll and a bap and a cob Confused as to whether you should use baking soda or baking powder in your cake? Can you tell a King Edward from a Duke of York? Or pick a Parmesan from a pecorino? In these 30 rhymes, Tara imparts years of cooking knowledge from the world-famous Ottolenghi test kitchen to solve all your culinary conundrums in a way that is accessible, memorable, witty and – most of all – fun. The rhymes can be gobbled up in one sitting or carefully chewed in bitesize portions. Playful riffs on etymology, Anglo-American cultural differences lost in translation, and the subtle differences between products and ingredients feature throughout, teaching us about where our food came from, and why we call it that, and ultimately celebrating how food bring us together. As with Tara’s first book of rhymes, How to Butter Toast: rhymes in a book that teach you to cook, this book will equip you with the tools to convert temperatures, bake effortlessly and swap out ingredients like a pro without you even realising it. With colourful and bold design and intriguing illustrations throughout, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life.

About the Author :
As the in-house writer of Team Ottolenghi over the last decade Tara Wigley has co-written eight major books, including million-selling Ottolenghi Simple and Falastin. In addition to these, she writes the weekly Ottolenghi Guardian column and the monthly column in the New York Times. She has a dedicated following on Instagram and writes about food in ways that audiences find engaging and informative. She was a judge on the 2022 Fortnum & Mason Food & Drink awards.

Review :
Praise for Tara Wigley’s How the Cookie Crumbles: ‘You know those people who always make you smile? … Tara Wigley’s latest book, How The Cookie Crumbles, is the follow up to her similarly happy-making How to Butter Toast … I love it and fully expect to be gifting it all over the place when Christmas rolls around.’ Angela Clutton Praise for Tara Wigley’s How to Butter Toast: ‘A total joy. Part Dr Seuss, part Ogden Nash, part Julia Child, 100% inspired and inspiring’ Samin Nosrat ‘I can't think of many food authorities who can string together words which are as poignant and profound as they are entertaining and ear-pleasing.’ Yotam Ottolenghi ‘It feels gently revolutionary … Wigley’s book has the makings of a modern classic. Imagine the literary lovechild that might have resulted had Dr Seuss eloped with Elizabeth David. Smuggled within the sing-song is a trove of know-how … in other words: she’s got chops.’ The Wall Street Journal ‘In just a couple of hours reading it, I feel l've learned more than from reading dozens of recipes. It's something to dip into and return to with delight. A lovely kitchen companion.’ Bee Wilson ‘Fun and wise, Tara manages to capture the kinds of the things we cogitate about – sometimes without even knowing! – and provides reassuring answers to those confusing everyday conundrums. A collection for when you are weary of recipes and cooking, but not of life itself!’ Helen Goh ‘Charming’ Nigella Lawson ‘Gorgeous new book by the lovely Tara Wigley full of useful cooking tips and tricks for so many different everyday meals and very tastefully done in gentle rhyme form! Love the uniqueness of this gorgeous little guide, great for family cooking, too!’ Sabrina Ghayour