In this age of gastro-porn and Instagram lifestyle gurus, the pressure to be as expert as the chefs and influencers we've turned into celebrities can feel overwhelming. An instant antidote to such madness is this wise and practical book - an ode to good food, prepared and presented with minimum fuss and maximum love. 25 personal essays and a wealth of recipes range from the deeply practical (how to chop an onion and the joys of chicken stock) to the contemplative, and the consoling to the celebratory.