Peter Graham, 4 December 1986
Show More On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.
Allen and Unwin, 684 pp., £20, September 1986, 9780043060032Show More
The French Menu Cookbook by Richard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986, 0 86318 181 3Show More
Out to Lunch by Paul Levy.
Chatto, 240 pp., £10.95, November 1986, 0 7011 3091 1Show More
The Good Food Guide 1987 edited by Drew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986, 0 340 39600 8Show More
“... More and more cooks, and more and more people who like their food (gourmets, gourmands and gastronomes – but please not that appalling neologism, ‘foodies’), are showing an interest in the scientific basis of cooking techniques and the mechanics of taste. Why and how do certain dishes come to taste as they do? The latest edition of The Good Food Guide, which remains, for all its shortcomings (such as an excessive reliance on consumer feedback), the most reliable guide to British restaurants, has an interesting article by two scientists on their work with trained ‘taste panels ...”