There needs to be a book on "What's worth making yourself" so the page on paprika can say "no."

But equally, what is worth making from scratch?

I feel like gnocchi is, but pasta isn't. Most ragus are, same for meatballs, pesto is only worth it for the price, white sauces are, but lasagne isn't.

Croissants are so tough to decide because they're so good freshly made but so much effort. It's like the ultimate in effort reward. Pastry fucking isn't, especially for pies.

It turns out I've got a lot of opinions on this but I would also love a book on it

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@Eden there is a book! I saw it at the bookstore and took a photo of the cover so I could look for it at the library!

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