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,
“... of farting in a space vehicle. Richard Olney, an American expert on food and wine who has lived in France since 1951, has many qualities, but humour is not one. The second and revised edition of The French Menu Cookbook contains the same catholic selection of recipes as the first, but has additional material in its very instructive introductory section on menu ... ”