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,
“... eat them, at which moment they are both tasted and smelled, via the back of the mouth? The answer may be partly psychological. Psychology does not seem to be McGee’s strong point: ‘If we eat half as many calories [by eating fructose instead of sucrose], we simply get hungry earlier’ begs a lot of questions. He will probably come up with more answers in ... ”