Strauss-Kahn resigns – but who will replace him?

The <em>New Statesman</em> runs through a list of the IMF chief’s potential successors.

Dominique Strauss-Kahn has succumbed to the inevitable and resigned. Here is his letter to the IMF:

It is with infinite sadness that I feel compelled today to present to the Executive Board my resignation from my post of Managing Director of the IMF.

I think at this time first of my wife – whom I love more than anything – of my children, of my family, of my friends.

I think also of my colleagues at the Fund; together we have accomplished such great things over the last three years and more.

To all, I want to say that I deny with the greatest possible firmness all of the allegations that have been made against me.

I want to protect this institution which I have served with honour and devotion, and especially – especially – I want to devote all my strength, all my time, and all my energy to proving my innocence.

The extremely serious allegations against him made the decision a foregone conclusion. Now, the race to succeed him begins.

Usually the position of head of the IMF has gone to a European, while the head of the World Bank has been an American. But with the rise of the Brics countries (Brazil, Russia, India and China) and the increasing power of emerging countries such as Mexico, Indonesia and South Africa, some have called for a non-westerner to be appointed head.

This looks unlikely to happen, however. The IMF is in the middle of dealing with the European sovereign debt crisis. For the next few years at least, its leader will be dealing with European problems and knocking the heads of European politicians and central bankers together. Below, Harry Key runs through a list of likely candidates for successor to DSK.

Runners and riders

Christine Lagarde

First woman to be finance minister in a G7 nation

After winning widespread support and praise for her policies responding to the financial crisis in France, she is seen by many economists as Europe's leading candidate for the post. She may be hurt by her French nationality, while her questionable links to the businessman Bernard Tapie will cause unease among those who want a scandal-free IMF chie.

Axel Weber

Former president of the German Central Bank

Weber is a leading candidate and is rumoured to be the favoured candidate of the German chancellor, Angela Merkel. However, some see his hawkish policy as too hardline for the IMF's current position on Europe's financial problems, particularly after the generous terms offered to European countries by the fund under Strauss-Kahn.

Kermal Dervis

Vice-president and director of the global economy and development programme, Brookings Institution

Dervis was credited with saving Turkey from bankruptcy in the early 2000s and was honoured by the Japanese government for his work as former head of the UN Development Programme. His solid contacts and personal relationships in Europe make him a strong candidate.

Gordon Brown

Former prime minister of the UK

Although James Wolfensohn, a former World Bank chairman, has claimed that there "is no one better" for the position, the absence of any support from the British government makes it unlikely that Brown will achieve his dream of leading the IMF.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad