Apricots In Manchester

Cookbook challenge week 5: The Wholefood Cookery Course

This week I tried out some eighties cooking, so we’re going back in time to 1983 – can you tell by the cover? As you can see, this book aims to teach its readers how to cook with wholefoods. Although this was the decade of Nouvelle Cuisine, most food at home was fairly basic and the very popular Chicken Kiev was considered quite exotic (as well as risky; it was easy to squirt yourself with hot butter as you cut into it). Vegetarianism was becoming more popular, and since the 1970s there had been more interest in healthy food and more anxiety about what we ate and what it was doing to us.

Aerobics classes and fitness videos were taking off, along with colourful lycra outfits to wear while you took part. Fat reduction and plenty of fibre were the key points of the healthy eating advice of the time.

I can’t remember how or when I got this book and I have definitely never cooked from it before. It’s going to be interesting to see what the family think of this – do you think it’s going to appeal to 2019 tastes?

Read this post next to see how I got on