Recipe collection

The golden rules of cooking

When you know why a recipe works – why you brown meat before braising, or why you add eggs to a cake batter one at a time – you build a bank of knowledge you can draw on for the rest of your cooking life. There's science behind the fall-off-the-bone meat of a luscious slow-braise, and logic behind the shimmering jelly of a great chicken stock. No matter how well you cook, or how often, there is always something new to learn. That's the fun of it — Jill Dupleix