Maureen Tatlow is a mine of information concerning BSE, antibiotics in pork, genetic modification and other trendy food topics; she knows why we give a sliced pan a surreptitious squeeze in the supermarket, and why - since the practice has merely inspired bakeries to add more water to the dough and fiddle with the packaging - this isn't a good idea. She knows which olive oils are a waste of money and how to treat a well-reared duck. No jokes, no anecdotes - just lots of info. for the serious foodie.
