The Independent - London, August 28th, 1999
IT WAS Richard Olney's belief that "food and wine must be an essential aspect of the whole life, in which the sensuous - sensual - spiritual elements are so intimately interwoven that the incomplete exploitation of any one can only result in imperfection".
To achieve this, he insisted on "simplicity", a term that was not intended to denote basic nourishment or a holiday in the kitchen for the so-inclined cook but was rather a synonym for purity; whether seeking to accent a single flavour from a specific product such as a perfectly roasted pheasant, unaltered by hanging, a confusion of forceme...
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