THE RELUCTANT COOK
I have a schizophrenic relationship with food. I care about, think about, write about and work with it a lot. I’ve edited a cookbook, I subscribe to multiple food magazines, and, thanks to my mother, who knows her way around a Magimix, I know what good food tastes like and what’s off limits (pineapple in coleslaw, margarine in anything.) Yet the only thing I can make is toast.
A heel
