Write down what made supper work: the pan, the cut, the heat and the point at which it was ready. A useful recipe remains understandable on a tired evening.

Tin Roof is a home-cooking notebook kept in Amsterdam. Its pages concern ordinary meals and the details that are easy to forget between one attempt and the next. A pan that was too crowded, vegetables cut at different sizes and a sauce adjusted after tasting are all worth recording. The notebook belongs near the chopping board rather than on a shelf that must remain immaculate.

The recipes and methods are intended as explanations of a process, not a promise that every kitchen produces the same timing. Pans, ingredients and hobs differ. Notes therefore describe what to look for as well as what to do. When a result changes, the first question is which condition changed with it, rather than whether the cook followed a number with sufficient determination.

Nothing is sold through these pages, and there are no sponsored ingredients or affiliate recommendations. The emphasis is on using familiar equipment well and keeping a record that is short enough to consult while cooking. Food handling follows the guidance appropriate to the ingredients and the kitchen; these notes concentrate on flavour, texture and making the work understandable.