How the Cookie Crumbles

These rhymes compare two things, which, though they seem to be the same/ reveal themselves to be unique in character and name
Charming, fun and whip-smart, these rhymes from food writer Tara Wigley tell you everything you wanted to know about ingredients, cooking and kitchens, but were afraid to ask.
'Some of the greatest kitchen conundrums - solved, clarified, demystified. As ever with Tara, this is informative and entertaining!' - Yotam Ottolenghi
What's the difference between...
A sausage and a frankfurter
A Manhattan, a margarita and a martini
Jam and jelly
Ice cream and gelato
A cupcake and a muffin
A cook and a chef
Nigel and Nigella
A bun and a roll and a bap and a cob
Confused as to whether you should use baking soda or baking powder in your cake? Can you tell a King Edward from a Duke of York? Or pick a Parmesan from a pecorino? In these 30 rhymes, Tara imparts years of cooking knowledge from the world-famous Ottolenghi test kitchen to solve all your culinary conundrums in a way that is accessible, memorable, witty and - most of all - fun. The rhymes can be gobbled up in one sitting or carefully chewed in bitesize portions.
Playful riffs on etymology, Anglo-American cultural differences lost in translation, and the subtle differences between products and ingredients feature throughout, teaching us about where our food came from, and why we call it that, and ultimately celebrating how food bring us together.
As with Tara's first book of rhymes, How to Butter Toast: rhymes in a book that teach you to cook, this book will equip you with the tools to convert temperatures, bake effortlessly and swap out ingredients like a pro without you even realising it.
With colourful and bold design and intriguing illustrations throughout, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life.

As the in-house writer of Team Ottolenghi over the last decade Tara Wigley has co-written eight major books, including million-selling Ottolenghi Simple and Falastin. In addition, she writes the weekly Ottolenghi Guardian column and the monthly column in the New York Times. She has a dedicated following on Instagram and writes about food in ways that audiences find engaging and informative. She was a judge on the 2022 Fortnum & Mason Food & Drink awards.