What’s the USP? A cookbook extolling the virtues of time spent in the kitchen; if that’s not 320 hardbound pages of positive reinforcement for foodie obsession, then I don’t know what is. And to prove that not every single cookbook permutation has already been done, recipes are organized into chapters covering Morning, Day and Night, each sub divided into spring, summer, autumn and winter. A neat and useful device.
Who’s the author? Meller is an alumni of Hugh Fearnley Whittingstall’s River Cottage organization and is a chef, food writer and teacher. His first book Gather won the Fortnum and Mason award for Best Debut Food Book in 2017.
What does it look like? Hats off to photographer Andrew Montgomery who has brought a distinctive ‘heritage’ look to the book that is at once timeless and totally contemporary; the picture accompanying a recipe for cold-smoked trout (a timeless and contemporary dish itself) could double for a renaissance painting. Meller’s food is attractively presented in a way that wouldn’t look out of place in a restaurant but that would also be well within the reach of a confident home cook.
Is it great bedtime reading? That depends if your tastes extend to poetry. In addition to the triptych of verses that open the three chapters, Meller affects a poetic, literary tone in his introduction and, in a slightly subtler way, in the recipe introductions. But even if the style doesn’t quite do it for you, there’s a decent amount of food knowledge and kitchen sense to be enjoyed.
Killer recipes? Radishes with aioli and fried fish; homemade bacon; tomato and anchovy tart with goat’s cheese, marjoram and chilli; treacle tart with thyme and orange.
What will I love? With 120 recipes, there’s plenty to get your teeth into and the book has a real sense of personality to it. Geller’s enthusiasm for his subject is palpable and the book has been beautifully put together.
What won’t I like? You might well get the sense that Meller is reaching for something profound that is simply out of the grasp of a recipe book, which is fundamentally what Time is.
Should I buy it? Fearnley-Whittingstall calls the book ‘a timeless classic’ and food writer Diana Henry says Time is ‘A joy. The recipes are even better than in his first book. And that’s saying something.’ I say it’s a lovely object with some great recipes that may be of more interest to home cooks than professional chefs.
Cuisine: Modern British
Suitable for: Confident home cooks
Cookbook Review Rating: Four stars
Buy this book
Time: A Year and a Day in the Kitchen