CLASSIC READ
Jun 18, 2019
2 minutes
Food for Thought
By Martin Versfeld First published 1983 (Tafelberg), reissued in 2004 (Double Storey Books)
Cooking is a fine art and not a penance to be got over with as quickly as possible. It should be a linked sweetness, long drawn out. There are occasions – omelettes for instance – when
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