Last year middle age inflicted a fallen arch on me, this turns out to be a really painful nuisance, and over the last couple of months has got far more so. Normally the really lovely doctor who deals with this kind of thing at my surgery sends me away with a simple exercise and advice regarding insoles or wrist straps (moving wine all day is liable to give you tennis and golfers elbows and some carpel tunnel issues). This time he's booked me in for an ultra sound - so no quick fix and a further reminder that I'm not as young as I used to be.
To cheer myself up and get the day back on track inwent and had a good look around Waterstones. Truthfully I would have done better to have gone straight home and actually read one of the Mountain of books that are waiting for me, but it's September and the pre Christmas releases are starting to appear. This is always an exciting time for cookbooks and I was tempted by a few; Sabrina Ghayour's 'Feasts' looks good, and although it's been out a couple of months so isn't precisely a new book, I really, really, want Tiko Tuskadze's 'Supra' on Georgian cooking. Every time I look at this book it tempts me more. I already bought Olia Hercules' 'Kaukasis' which touches on the same part of the world, and need to have a proper look at it before I buy another book on the same kind of food. Still, 'Supra' looks excellent, and every time I flick through a copy something else catches my eye and looks irresistible.
Meanwhile I did get 'Sweet'. I had been on the fence about this before I saw it, previous Ottolenghi books have been full of things I'd like to eat, but not so much the sort of food I want to cook. This one is different. Everything sounds special, the flavour combinations really appeal to me - apart from Baileys and Guinness cake, nothing can reconcile me to Baileys. The Vineyard cake, full of grapes and using really quite a lot of Muscat Beames de Venise sounds amazing though, or pineapple and star anise chiffon cake, or chocolate tart with hazelnut, Rosemary, and orange, or gingerbread with brandy apples and crème fraîche, or cinnamon pavlova, praline cream nod fresh figs, or prune cake with Armagnac and walnuts... the list goes on.
It's not even necessarily about cooking these things, I should be avoiding sugar (but dear god, rum and raisin cake with rum caramel icing) they just sound so damn good that it's a book to live vicariously through. Though I will cook from it, and with enthusiasm, I just need to make sure I share, but I think I'll also be using it a lot as a jumping off point. It's making me think about flavour combinations new to me - this seems to be the moment when I finally 'get' Ottolenghi.