Egon Ronay (1915–2010)

The late Egon Ronay (1915 - 2010) left Hungary for London in 1946. He wrote some of the earliest restaurant guides in the 1950s and led an opinionated and colourful life. His depth of understanding of good food is clear in this book, where each detailed recipe is accompanied by a page of memories and context. He somewhat bizarrely became a consultant to pub chains and service stations. To use an over-used phrase, this book is a thoroughly good read. Egon's son, Gerard, made the very best handmade chocolate I have ever tasted (in the early 1990s) but a quick Google comes up with no trace of what he's doing now.… (mere)