Matters of Taste
Peter Graham, 4 December 1986
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee.
Allen and Unwin, 684 pp., £20, September 1986,9780043060032 Show More
by Harold McGee.
Allen and Unwin, 684 pp., £20, September 1986,
The French Menu Cookbook
by Richard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986,0 86318 181 3 Show More
by Richard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986,
The Good Food Guide 1987
edited by Drew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986,0 340 39600 8 Show More
edited by Drew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986,
“... it in many fashionable diets – how fibre affects digestion and even what it actually is. It is nice to learn that the Maya and Aztec anticipated modern science by discovering empirically that, before being eaten, maize needs to be processed with an alkaline substance, such as ashes or lime: if consumed untreated, as it was when first introduced to ... ”