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We have Nigel Slater to thank for some of the horniest food content. Marie Claire magazine, for which Slater was hired to write the recipes, published a cookbook in 1992. The food photographs, by Jean-Louis Bloch-Lainé and Kevin Summers, catch the food in moments of déshabillé: mussels coaxed open, crust of a cheesy gratin broken by a spoon, juices dripping down a figgy pudding. It was, as Slater put it in the introduction, 'the decision to abandon those props, those traditional scene-setters, a
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― All Consuming: Why We Eat the Way We Eat Now
― All Consuming: Why We Eat the Way We Eat Now
