On Becoming a Foodie

Wanna become a foodie. Start eating and get a copy of Sudi Pigott’s book, remarkably named “How To be a Better Foodie: the little bulging book for the truly epicurious”. She sheds light on (among other food tidbits) why or not it’s okay to eat oysters in the ‘r’ months, why goose fat is good and much more. An excerpt:

Chocolate is not all about cocoa solid percentages. More important is the ratio of cocoa solid to cocoa butter, which can render two 70 per cent bars completely different. And terroir and single origin/single plantation really matter. The Better Foodie has a rarified taste in chocolate: I’d rather have no chocolate than an inferior bar and have been known to chuck away a gift box of dubious high street truffles. I admit to a taste for Amedei’s Porcelana, with its delicate floral aromas and spicy red fruit and almond.