I am a would-be gourmet, a middling to fair amateur chef and my sin of choice is gluttony. A ‘would-be’ gourmet, because I have never really had the money to experience more than about a quarter of the flavours and textures that any self-respecting gourmet would have at his fingertips, I have eaten beluga caviar and foie gras once in my life, I have been to only 1 3* Michelin Restaurant in my life, etc. – but I do have a fine palate. I have been blessed with a lot of taste pupillae and an emotional dependence on food, so I know good food when I taste it, and can imagine flavours and flavour combinations A life of adventures in food – an African pioneer, always on the brink of discovering new, sometimes startling, sometimes felicitous, combinations of flavours and textures.

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one can make such a pie than which no-one has ever tasted better; and I do not want to be silent about this that I may teach it to the youngTo prepare dried cod, from the gracious Lord of Lindau, who was Bishop in Constance 1. First take river water and ashes and add caustic lime, which should be rather strong, and soak the dried cod therein.

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Fastened up behind the barouche was a hamper of spacious dimensions — one of those hampers which always awakens in a contemplative mind associations connected with cold fowls, tongues, and bottles of wine —

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