A Book of Mediterranean Food

apparent purpose. All such points
are important in a cookery book,
but are often ignored by the
cookery writers themselves, as I
was to discover when I spent two
years as editor of cookery books for
the publishing firm of André
Deutsch. A hazardous job at times.
Authors aren’t always delighted to
have their writing technique
questioned. Personally, I’m only
too grateful to have faults and
inconsistencies pointed out,
although I do draw the line at so-
called editors who go through my
copy adding hundreds of commas
and capitals – you’re neurotic