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In 1996, librarian turned restaurateur Stephanie Alexander published a new type of recipe book.

Rather than simply a collection of recipes, The Cook’s Companion let you build a dish around an ingredient. It started with the constraint.

Have a turnip? Here’s what you can make with it.

Wilting broccoli? Here’s what to do.

Unremarkable now that we have internet search, but at its time a revelation because it was designed around the user. 

When it comes to your work, there are times when peo...

I have a frosty relationship with cooking. It’s not something I find relaxing. It’s not something I like to spend time on. It’s not something in which I have confidence.

This has meant being bound to recipes. I stick to the process and trust the outcome will be okay.

But there’s a difference between following a recipe and knowing how to cook.

Recipe-culture is infecting business

Recipe-culture is infecting - and ruining - business.

• On LinkedIn, for example, people are following the “how to
...