‘Ottolenghi and the Cakes of Versailles’ Review: A Mouthwatering but Half-Baked Slice of Food Porn

‘Ottolenghi and the Cakes of Versailles’ Review: A Mouthwatering but Half-Baked Slice of Food Porn
If 2020 has taught us anything that we didn’t already know, it’s that everything is cake. This roll of toilet paper? Cake. This pit bull? Cake. This human butt? Definitely cake. The realization that all matter in our universe is actually cake raises a handful of questions, some practical (is this review a cake?), and some existential (am I a cake?), and some historical — if everything in the present is cake, does that mean we can eat history with a fork?

As is so often the case, however, Yotam Ottolenghi got there first. The revered Israeli-born chef, restaurateur, and food writer has become one of the most influential cookbook authors in the world not just on the strength of his recipes, but also because he thinks of them as a link to the past — as an experiential way to reanimate faded eras through taste, smell, and any other sensations that books,
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