Recipes are like magic potions. They promise transformations,’ says Bee Wilson in her introduction to Sylvia Plath’s Tomato Soup Cake (Faber, £12.99), a collection of classic authors’ recipes.
In restaurants across America, a sweet revolution is underway. The dessert menu, once a playground for molecular gastronomy and avant-garde creations, is embracing a simpler ethos. Chefs are ...