How to Cook a Book

The Guild of Food Writers Shortlist

The thing about Awards Season is that while it feels very golden indeed for those on the shortlist and seriously glitzy for those of us cheering them on from the front row, there’s not a lot of chat about the why.

Except on Cooking the Books.

I’ve been chatting to the judges of the Fortnums, the Andre Simons, last week the brand new British Library Food …