I’ve always wanted a job writing menus for restaurants. To me, menus are a form of word alchemy. Lumps of meat become braised lamb, loin of pork, rump steak. Stew is transformed into cassoulet or bouillabaisse. The humble spud is sautéed or gratinated. Cheese isn’t just cheese. It’s Crozier Blue, Peccorino, feta. And all these […]