William Boyd was born in 1952 in Accra in Ghana, where he lived for nine years. His most recent novel, Sweet Caress, is published by Bloomsbury in the UK and the US. He is the author of three collections of short stories and is the screenwriter of thirteen films, one of which, The Trench (1999), he …
Extracts From The Journal Of Flying Officer J
‘The squadron left today for the city. The mess cold and sad, Verschoyle, with uncharacteristic generosity, said I could keep the monoplane.’
‘Indigenous chefs will tell you that their dishes are Indigenous, not Canadian. With the plate, these chefs demonstrate that the food is the land, and that the land is still theirs.’
Zoe Tennant profiles Andrew George, a Wet’suwet’en chef.
Cooking from Memory
‘Each bite exploded temporally, an exquisite blend of past and future that put you firmly in the present moment.’
Barclay Bram on Sichuanese cuisine.
‘This might seem a lot of biographical significance to attribute to a single bad experience with a shepherd's pie.’
John Lanchester on what to eat during winter.
Typical Global and Typical Local Food
‘The banana is a gentle, sweet, ingenuous child. The plantain is a more complex adult.’
Héctor Abad Faciolince on Colombian food, translated from the Spanish by Anne McLean.
Fatima Bhutto | My Other Thing
‘The team here makes 3,500 to 4,000 pieces of viennoiserie a week. That’s forty-four kilos of dough a day, one third of which is butter.’
Fatima Bhutto learns to make the perfect croissant.