So Bill Buford has written a carnivore-themed cookbook review for his New York Times column. He reviews The River Cottage Meat Book, by Hugh Fearnley-Whittingstall, Au Pied du Cochon, by Martin Picard, and Pork & Sons (Wish List alert, anyone?), by Stephane Reynaud.
As usual, I can see why people dig Buford, but he leaves me feeling...tepid. At least it's a serious books review.
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