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
“... and in particular of the potentially disastrous consequences 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 ...”