It may not be quite true that the next best thing to eating good food is reading about it, but undeniably food writing has its considerable pleasures.
In July, the world’s most famous restaurant, elBulli, closes, to reopen in 2014 as a ‘creative centre’. Rough luck on the million-odd people who try for one of 8,000 reservations a year. It’s also a blow for the eponymous young cooks of Lisa Abend’s The Sorcerer’s Apprentices (Simon & Schuster, £18.99), the 45 stagiaires who labour in Ferran Adria’s kitchen for a season in the hope of sharing in the magic. Ferran, you see, is no mere cook. With him, ‘hot turns into cold, sweet into savoury, solid into liquid or air’.
To name Camilla as Queen Consort would devalue marriage
The furore over fags
How I learned to stop worrying and love the police database
The Civil Service has finally learned something from business: it is now fluent in management jargon
Why are traditional, natural perfume ingredients such as lemon and basil being restricted or even banned?
Enough of these patronising ‘women of the year’ ceremonies
Paternity can now be verified by a simple test – but that doesn’t mean it should be
You don’t need to go abroad to eat, pray or love
Lourdes is much like a village in the Harry Potter books