Saturday, 25 October 2014

Because it tastes good and smells enticing

Simon Hopkinson’s Roast Chicken and Other Stories is one of my favourite cook-books, full of great recipes, musings on food and dotted throughout the book with compact capsules about some of the author’s favourite chefs and cookery writers such as George Perry-Smith and Elizabeth David. However, as I browsed through it this morning in search of something for the weekend I came across this paragraph that opens the introduction; it occurs to me that if I substituted brewing for cooking, beer for food and drunk for eaten then I would have my manifesto for beer.

‘Good cooking, in the final analysis, depends on two things: common sense and good taste. It is also something that you naturally have to want to do well in the first place, as with any craft. It is a craft, after all, like anything that  is produced with the hands and senses to put together an attractive and complete picture. By “picture”, I do not mean “picturesque”: good food is to be eaten because it tastes good and smells enticing.’ 

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