A sensory awakening: the adventures of a cheesemonger
Food memoirs, as distinct from cookery books, and from the relatively new genre of ‘biographies’ of ingredients, used to fall into three rough groups: foraging, hunting or gathering food; producing or cooking food; and eating. Like the restaurateur Keith McNally’s recent I Regret Almost Everything, Michael Finnerty’s The Cheese Cure adds a fourth category, memoirs
