As voted for by celebrated foodies...
Is food the new black or the new rock and roll? Either way, it's a more popular subject than ever before - as the groaning shelves in the nation's bookshops prove. But of those hundreds of titles, which are the best? We've taken a look - and asked some celebrated foodies - for their best of 2011.
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I have lived in sixteen addresses and nearby each of them has been a butcher making superb sausages. all different, each having a subtle difference in taste from the others but all good.
If I'm taken to a restaurant for a meal and have to choose between a steak and a sausage I'll take the sausage every time.
But why do they always curl up in the pan so that the inside of the curve doesn't get cooked. Better still, has someone out there got a way of preventing the curl?