In brief
A month cooking for two in London, from a small kitchen. The groceries are planned, preparations carry forward, weeknights remain possible, dinner out has a place, and nothing is meant to waste or spoil.
The full explanation
Most cookbooks isolate dinner from the material life around it. They begin after the shopping has somehow happened, after the correct tools have appeared, after the herbs have remained perfect and after time has graciously cleared itself. System of Cookery begins earlier.
The month is the primary unit. Weekend production establishes stocks, doughs, ferments, sauces, seasonings and prepared ingredients. Weeknight meals draw from that work. One dish creates the conditions for another; leftovers are not accidents but planned material. The charts show those relationships at a glance, while each day records the narrative, order of work and recipes in full.
The site is therefore part book, part working register and part criticism. The Month preserves sequence. Recipes allow individual preparations to be found alone. Groceries records shops, ingredients, price and expertise. Recommendations gives restaurant and takeaway nights the same critical attention as cooking at home. Notes contains the foundations and arguments that hold the whole thing together.
The intention is not to cook from an endless pile of disconnected instructions, but through a system: with precision where it helps, intuition where it matters, and enough organisation to make domestic ambition possible.