Browsing the food section of a bookshop can be a little bewildering. Will that expensive cookbook be the one you cook from, or will it sit prettily on a shelf, never to become food-spattered? If you do cook from it, will it encourage you in the direction of other good cookbooks, or does it guard your attention jealously, not wanting you to stray from its own backlist? One of the first things I do is to see whether the writer has included a bibliography or attributions in the text itself and although the inclusion of these is not an absolute prerequisite for purchase, over time I have learned that the books that include them can be the most enriching when it comes to building my own culinary library.
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