"The Pedant in the Kitchen" is a perfect comfort for anyone who has ever been defeated by a cookbook.
The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire.
A stern critic of himself and others, he knows he is never going to invent his own recipes (although he might, in a burst of enthusiasm, occasionally increase the quantity of a favourite ingredient).
Rather, he is a recipe-bound follower of the instructions of others.
It is in his interrogations of these recipes, and of those who create them, that the Pedant's true pedantry emerges. How big, exactly, is a 'lump'?
Is a 'slug' larger than a 'gout'? When does a 'drizzle' become a downpour? And what is the difference between slicing and chopping?
"The funniest piece of food writing - my own theoretical metier - that you will ever read." -Giles Coren, The Times
"I hope The Pedant continues to cook; a sequel would be most delicious." -Lisa Markwell, The Independent