Speed Reader
Mark Glendenning reviews Philip Raby's 'Grand Prix: Driver by Driver', while a new Michael Schumacher book turns up in his post...
Despite what you might think, preparing a fried calf's head a la piemontaise is pretty straightforward. Or so I am told by Larousse Gastronomique, the huge tome that serves as the ultimate authority on French cooking.
I was given one of the earliest English-language editions for Christmas, and have not been able to put it down since - which is why I also know that the average roasting time for a woodcock is 15 to 18 minutes per pound in the oven (slightly longer if you are cooking it on a spit), and that white lotus roots were eaten in ancient Egypt, but the pink variety was considered sacred and its consumption banned.
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