With several long train journeys to kill time, I wrote an essay about sound and texture in baking for a Financial Times/Bodley Head competition. They seemed to like it…
In the spirit of the greats, nothing, especially food writing, was off the table. One of the most beguiling essays was the third-placed piece, by Frances Leech, which followed a day in the life of an apprentice baker in a tiny Japanese-owned Parisian patisserie who was acquiring, simultaneously, a working knowledge of idiomatic Japanese and the techniques for perfect millefeuille.
– Financial Times
Since then I have actually learned another method for millefeuille, one that is even more reliable, but not very many more Japanese words. Still living in Paris, still making mistakes and getting burnt – but very happy to have some of my writing out in the big wide world.