Paul Johnson

And Another Thing | 9 February 2008

When gobbling brawn is caviar to the general

There is more writing about food now than ever before, most of it feeble. There are exceptions. My Somerset neighbour Tamasin Day-Lewis descants admirably on the subject because she knows everything about the raw materials and has a stunning gift for turning that knowledge into noble repasts. She is quick and graceful too in cooking: watching her dance about her kitchen preparing a three-course meal reminds me of Margot Fonteyn performing Nutcracker.

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