Moroccan kids don't eat beige food.

Zaalouk - aubergine heaven.

The colours, scents & tastes of Morocco

How not to get cheated when buying spices, dyes & perfumes.

The medina walls of Essaouira, where flavours come to sing

It's tagine, Jim, but not as we know it.

Moroccan women 1, cosmetic giants, zero

How magical argan oil is stopping the desert & raising women’s status in Morocco

The San Pellegrino Cooking Cup

a welcome win for Russia?

The evils of the strawberry garnish

… and the psychology of the restaurant menu.

“Where have all the spoons gone?”

5 things restaurants could do to stop customer rage. Well, my rage at least.

The Guerrilla Gourmet Club

Celebrating fledgling food artisans

I went somewhere nice

Cruising For Food

How to Write About Food

How to Write About Food was written by one of Ireland’s longest standing restaurant critics – Ross Golden-Bannon. The book is divided into two parts, the first outlines some of the major themes and difficulties of writing for gainful employment in the food world. The second covers the top fifty issues, mistakes and problems which have crossed his desk over the previous ten years.

Inclusion in the list was based on a regular recurrence of the same issue so although it is not a grammar book grammar does make an appearance. You’ll also find top-tips on style, logic, legal issues and syntax as well as some examples of the profoundly stupid. If you are expecting a gentle hand to lead you into the world of food writing this mini-book is not for you.