Something smells good
Nov 17, 2021
4 minutes
IT started, as so many things do, with a roasted grouse. Harold McGee, the genial, self-effacing author of culinary classic On Food and Cooking, had been in London to meet up with Heston Blumenthal. ‘It was a fascinating couple of weeks,’ he says from his home in San Francisco. But, despite varied adventures with the culinary avant-garde, the lunch that he remembered most was his first grouse at St John, that white-walled temple to carnivorous delight in East London.
‘I expected to enjoy it,’ he writes in his latest book, , a scintillating ‘Field Guide to the World’s Smells’.
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