Author(s): David McGill

Cooking/Wine

Dop 2008, Wellington 344pp softcover These food memoirs are based on diaries, letters, journalism and recipe clippings from a lifetime of national and global roaming. The author was steered away from meat and three veg and steamed pud by sampling Graham Kerr's leftovers in the sixties, titillated by Ocker fusions of fruit and meat, coaxed in London and Paris into trying snails and quail and other strange foreign stuff, suffering withdrawal symptoms in the food-challenged lands of his ancestors, Scotland and Ireland, returning home to raw food alternatives, before coming full circle.