| How to be a Better Foodie |
 Tuscan dripping and German Rielsing, what’s the world coming to! There’s a new book out titled, “How to be a Better Foodie: A Bulging Little Book for the Truly Epicurious ”by Sudi Pigott. I don’t know about you but it seems it’s become a full-time occupation striving to be a food expert with a taste for the very best! This is a clever little book on edibles you never thought existed. If you pride yourself on your taste for the finest, whether you’re a Gordon Ramsay in the kitchen or a Michael Winner who dines out at the crème de la crème of all eateries, then this book’s for you. However, if you’re a hamburger and chips kind of person then it might be best to avoid. It seems dripping is back in fashion but not the kind your dear old Grannie used to spread over your toast. This is a top quality dripping originating from the Tuscan hills of Italy and apparently divine served on freshly baked and toasted crusty white bread, organic of course, darling. There’s even some advice on Farmers Market etiquette, - you wouldn’t want to upset the local farmers would you? Of course, with all these exquisite ingredients we need a top notch tipple. German Riesling has made a spectacular come back over the last five years. No longer the sickly sweet syrup of the eighties, it is now a sophisticated competitor in the dry whites aisle. Look out for the word “Trocken” on the label as you know it’s been vinified as a dry wine. Riesling Trocken “Schieferblume” 2005, Trossen (£10.99, www.thewineryuk.com), is a fantastic example with a kick of minerality, plenty of citrus and grapefruit on the palate, and 100% organic too! Reviewed by Hulya Erdal |
| Posted: 13/01/2007 14:18:03 Last Updated: 07/07/2008 20:51:46 |
Chick Lit > Non-Fiction :: How to be a Better Foodie