Journal

Introducing The Gannet’s Gastronomic Miscellany

4th October 2017

Interview: Killian Fox
Illustrations: David Bray

It’s been a crazily intense process, but after nine months of feverish writing, editing, proofing, prepping and dishing up, The Gannet’s Gastronomic Miscellany is finally ready to be served.

A gastronomic miscellany, in case you were wondering, is a collection of stories and facts about food and drink that make you think, whoa, I never knew that! (That’s the intention anyway.) This one contains vital information about radioactive bananas and bog butter, obscure cutlery and things that taste like chicken.

It covers Hollywood’s love affair with Japanese whisky,  the politics of food emojis and the worst jobs in kitchen history (with an honorary mention of the first ever kimchee in outer space).

There’s lots of essential material from the Gannet here too. I’ve packed the book with cooking tips, perfect breakfasts and comfort food suggestions from Peter Gordon, Olia Hercules, Sam Sifton, Darina Allen and others. There are recipes too, including a deep-fried squirrel recipe kindly provided by Fergus Henderson.

Jay Rayner called it “the product of a ludicrously obsessive and greedy mind – it is therefore an utter joy”.

It’s “perfect for the culinarily curious,” according to Diana Henry.

And Jeff Gordinier, US food & drink editor of Esquire magazine, warned: “Exercise caution before you buy this book. In fact, be careful about even flipping it open. You think Instagram is addictive? Ha. Once you dip into The Gannet’s Gastronomic Miscellany, even for a moment, you will wind up squandering hours of your time; you will become deliriously lost in a sea of delicious data, contemplating life as a kangatarian, suddenly desiring a dolsot and an aspic spoon and a cake breaker, planning a picnic á la Amelia Earhart and a coffee binge in the spirit of Balzac and Beethoven, looking into deep-frying a squirrel and cooking cornbread that can be eaten in outer space, wondering whether you can locate ambarella and pikopiko at the supermarket. This book is as essential and educational as it is delightful and weird, and I need someone to come rescue me immediately because I cannot seem to put the damn thing down.”

The Gannet’s Gastronomic Miscellany is published on 5 October by Mitchell Beazley. To order a signed copy, click here.

To order a signed copy of The Gannet’s Gastronomic Miscellany, click here.

Posted 4th October 2017

In Journal

 

Interview: Killian Fox
Illustrations: David Bray

More from the Journal

How To Close A Restaurant & Other News – Also in this week's food media round-up: the rise of Laotian cuisine, breeding a new apple from scratch, and a new food temple gets a hiding

The Gannet Q&A: Enrico Vignoli – The chef and food impresario talks about memorable Easter lunches at his grandmother's house, a failsafe pasta dish and his favourite Italian salami producers

The Melody of Hot Sauce & Other News – Saving dying cuisines, restaurant recommendations and the story of a treasured condiment in this week's food media round-up

The Church of Umami & Other News – The best of this week's online food media includes nostalgia for a luxurious chocolate, the politics of restaurant reviewing and the problems with killing fish