Flavour — Ruby Tandoh
Flavour joins the chorus of books that seeks to refute the trend towards ‘clean eating.’ Such voices seek to make food fun again, rather than a source of anxiety and fear.
Cookbooks have a lot to teach us. No, aside from the obvious mechanics of how and when to apply heat to various combinations of protein, carbohydrate and lipid.
Cookbooks are guides for different ways of living. Do we buy into a world of 15 minute meals, where food is a necessary but joyless pitstop in our otherwise busy days? Or do we invest in a world where everyone makes their own jam and knows the village vicar?
Cookbooks are inspiration for how to live, as much as they are how to eat.
In some cases this inspiration is explicit: as in Balance and Harmony, Asian cookbooks often suggest a certain way of eating: something that is highly communal and features a few dishes. This reflects a certain lifestyle and culture.
In some cases the inspiration is tacit: the many cookbooks of Bill Granger do not exactly tell you to eat the food outside with a group of friends all wearing white jeans and linen shirts, yet you begin to feel the pull of this as you read and cook from one of his books.
Yet what happens if this guidance is confused? When one recipe pulls you in one direction — of say a no fuss 15-minute meal — and the other recipe pulls you into the direction of intricate and involved baking?
The central problem of Flavour is that it simply is not sure of what it wants to be — or how it wants to guide you. After having cooked from this book for a few weeks, I now see much clearer warning signs in this paragraph from the book’s introduction:
This book is for everyone who likes to eat, whether you’re a new cook or a devoted foodie, a fast food queen or a restaurant critic, old or young.
In creating a book that she hopes is for everyone, Tandoh has created a book that will appeal to no one.
Even the central message — that we should stop demonising and elevating certain (arbitrary) food types is lost in a cookbook that consists of a confusing mishmash of cuisines, techniques and approaches.
368 pages split across the following chapters:
- Vegetable and Herbs
- Eggs and Dairy
- Meat and Fish
Within each of these chapters are a variety of smaller sections. For instance, the Fruit chapter has sections for Apples, Pears and Rhubarb, Tropical Fruit, Citrus, Stone fruits and cherries, and Berries and Currants.
I cannot say whether or not this structure was Tandoh’s decision or her publisher’s. I can say with certainty it is a terrible system of organisation. Not being able to quickly look at similar recipes is painful. If you want to make something with chicken, you might have to look at 10 different sections under a few different chapters.
It is a hard book to browse: I have had to rely on the index to an unprecedented extent. Once you do find your way, things improve slightly. The recipe format is workable: a generous headnote (occasionally, far too generous, such that the recipe does not start until the last paragraphs on the page). The ingredients are given a column on the side, and the method is given in paragraph long chunks.
Tandoh’s writing is much stronger in the headnote than in the recipe method. This, I think, reflects the problem I have with the book: it does not know what it wants to be, so the writing is really inconsistent. It can be really chatty and go into far too much detail, yet at times glides over steps and omits helpful advice.
The photography is not bad, yet tends toward an out of focus, instragram-filter aesthetic. It is serviceable, yet you get the sense that food is rarely the hero. You can see what I am talking about on the blog for the book.
No cookbook is going to be perfect. Every book I have reviewed here has suffered from flaws (which I hope I have managed to convey in my reviews.)
I would be more willing to overlook some of the things that I have discussed if the food from the book was good. Instead, it ranges from fine (at best) to boring and uninspiring (at worst).
Despite the unclear focus and audience of this book, it does not seriously position itself as being something for those who are new to cooking. Yet the recipes for one dimensional, simple food often seem like they would be more suitable for a kitchen novice.
The first hints of concern started when I was flicking through the book. Normally I get quite excited by a new cookbook. It is a whole world of possibility. Within every cookbook there is the potential for a recipe that will change your life or become the one recipe. So I am often almost giddy when I flicking through a new book for the first time. And yet, I remember flicking through this one and just thinking ‘hmm’ after each page.
This, by itself, is not alarming. In fact, the opposite. The best cookbooks can turn an unlikely or underwhelming series of ingredients into something incredible.
So I persevered. We cooked from this. We gave it our best shot.
And, well, I am just glad this week is over, so I can stop cooking from this book. I have given it my all, and can conclude, sadly, it is not a good cookbook.
Here is what we have cooked:
- Quick Broccoli satay stir fry (totally fine; something you would make, eat and never think of again.)
- Zesty Chilli Prawn Noodles (the curious addition of orange zest does nothing for a dish that tends towards bland, stodgy, and goopy)
- Berbere roasted sweet potato (the spice mix is tasty and certainly enlivened the dish. While perhaps not life changing, this at least was slightly exciting to eat)
- Korean inspired rice bowls (the recipe as it stands would have resulted in a very dull dish; I had to make substantial modifications. So the end result was actually quite nice, but that was more of a result of tricks I had learnt from Bowl then the advice from this recipe)
- Roast garlic and goats cheese frittata (again, as the recipe stands it would have been unimpressive. For a book called Flavour, Tandoh seems so keen to avoid any accusation of that!)
- Ghanaian groundnut chicken stew (one dimensional: if you like peanut butter and chicken I guess you will like this. If you require slightly more complex flavour profiles, you will not.)
- Lemon Courgette Risotto with Summer Herbs (if you ignore her instruction to use arborio rice — the garbage rice — it turns out to be a fine risotto. The pine nuts do not add much.)
- Warm Spiced Chickpea and Carrot Salad (see above: mediocre food)
- Summer Pineapple Camomile cake (this was nice. the timing instructions were off (but given how variable ovens are, this can be expected. The pineapple curd was a treat.)
Why not this book?
- Because it s confused — its tone, purpose and content is just all over the place
- Because the photography is often lacklustre and sure to feel dated by year’s end
- There are simply many other better books out there (in each of the categories that the book has a hand in)
Nigella ||||| Donna Hay Attractive or evocative writing versus simple and to the point? Ottolenghi ||||| Barefoot Contessa Elaborate or involved recipes versus simple and easy? Mark Bittman ||||| Ferran Adrià Can you cook from this book every night or is it more specialist or narrow? Jamie ||||| Nigel Slater Photos of the author or photos of the food? #KonMarie ||||| Tax returns And does it just spark joy?
Notwithstanding the above, if you would still like to buy it, you can do so via Amazon.
Originally published at Cook These Books.