Author: Rukmini Iyer

The Roasting Tin books rest on one constraint: everything goes into a single tin and then into the oven, and every recipe is engineered so the timings agree with each other. Iyer qualified in law and then moved into food styling, which is the qualification that matters here because a stylist knows how food behaves rather than only how it tastes. The series ran to several volumes across vegetarian, quick and green. They sell because the washing up afterwards is one tin, which is a plainer reason than most cookery books will admit to having.