One Soufflé at a Time: A Memoir of food and France
St Martin’s Press, US$27.99 hb, 313 pp
Not everyone’s father sends his daughter a brace of pheasants while she is studying economics at Cambridge. With a choice of two gas rings on which to cook them, Anne Willan eviscerated and plucked the birds, then used one gas ring to cook a pheasant casserole and the other to make a caramel custard that she ‘steamed over a galvanised tin laundry bucket’. She was, I’d guess, nineteen.