How the Cookie Crumbles: and other culinary confusions

(Hardback)

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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. With her signature rhythm and rhymes, Tara has found a one-off way of shedding light on the niggling questions food lovers love to obsess over. And even if you dont tend to lose too much sleep over the difference between a pumpkin and squash, say, or between an ice cream and a gelato, you will surely be tickled. As ever with Tara, this is informative and entertaining! Yotam Ottolenghi

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 Taras 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 irreverent and intriguing illustrations throughout drawn by Alec Doherty, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life. Includes Whats 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

Reviews

Praise for Tara Wigleys 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 Wigleys 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: shes 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

Author Bio

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.