Am going to cheat a little with this post - but have just been following a series of foodblog links and ended up quite by chance on a website with a rave review of this book, which I have quite coincidently finished reading today.

The book is a joy - written about the process of farming produce ( fruit and vegetables), and moving it from farm to table.

I've learnt huge amounts in the process of reading it, and have enjoyed the non extreme style of writing.  In other words, he conveys a lot of really interesting information, but never does it in that sort of puritanical  style,  that a number of environmentalists seem to feel the need to embark on today- as if we all need to be called to see the error of our ways.  And which always leaves me feeling castigated and patronised too. Mr Parsons obviously loves good food - and good food to him, is food with flavour, and this book is a description of how that is maxiimised and developed in various types of fruits and vegetables, and he manages to make what could be rather a dry subject, end up distinctly interesting.

There are a number of recipes that I've marked also with the intention of going back to try them, becos he has the happy ability to make food sound pleasureable. I just want to get into the kitchen and start experimenting...

Have just watched this interview with Thomas Kellar, one of the worlds most recognised and celebrated chefs.

We have his cookbooks, The French Laundry, and Bouchon, and read about him in the food media all the time. This is the first time I've seen him speak, and liked very much what I heard. Sincere and compelling I thought - with a lack of ego.

Will leave my comments at that, cos now heading to Amazon to see if I can track down the Ferdinand Point book he talked about. Should probably check our bookcase first though, cos we have a number of cookbooks from the great french chefs gathering dust!!

The following is a link to an interview between Gordon Ramsay and Michael Parkinson, which was done earlier this year I think.

I like it becos it underscores for me what it is I admire about the guy - and I'll be able to direct all those people that call him  one dimensional and loudmouthed , to it, to see quite a different perspective. I'm forever defending him in cookschools, becos people in general tend to be critical of him, and I've long held that there is a whole heap more to the man than the expletive driven individual we see on some of the TV series.

He's enormously sucessful, and enormously passionate about what he does, but still delightfully human.

Gordon Ramsay interview