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,
“... on non-European cuisines, and often deeply serious, as in his frank and affectionate profiles of Elizabeth David, Claudia Roden, Alan Davidson and Christopher Driver. Above all, he has an endearingly amateur – in both senses – quality. Symptomatic of this is a detail volunteered by Ann Barr in her introduction. She tells us, with a pregnant use of the ... ”