Andy Hayler

Helpful votes received on reviews: 77% (57 of 74)
Location: London England
In My Own Words:
I am a professional writer, but not of novels. However I read widely and enjoy many styles of literature. My science training means I tend to shy away from unnecessary literary jargon or pretentious writing - I prefer writers who can get their points across with economy. My favourite writers include Virginia Woolf, Fay Weldon, John Fowles (for the Magus), Iris Murdoch and Gabriel Garcia Marques… Read more


Top Reviewer Ranking: 31,522 - Total Helpful Votes: 57 of 74
The Cultivation of Taste: Chefs and the Organizati&hellip by Christel Lane
2 of 2 people found the following review helpful
In contrast to the vast profusion of recipe books on the shelves, there are very few books written about restaurants themselves. Christel Lane is a Cambridge Professor of Economic Sociology who has written an in-depth book about the fine-dining scene of Britain and Germany (two similar sized countries, neither with much inherent fine-dining culture until recent years). She has conducted 40 in-depth interviews with Michelin starred chefs in both countries, and is able to draw on a rich vein of data from these as she discusses the pressures that chefs face and what motivates them, the economics of the fine-dining sector, the role of front-of house staff and suppliers, and the social and other… Read more
Belkin QODE Ultimate Bluetooth Keyboard Case with &hellip by Belkin
This case protects the iPad while allowing you a keyboard option for when you need to do some more serious typing. The three different magnet settings allow you to position the iPad angle as you wish, and the Bluetooth keyboard setup worked first time. I have been using it for some weeks now and find it very useful, as previously when I travelled with my iPad I found writing documents a little tedious using the in-built screen based keypad.
The Story of Sushi: An Unlikely Saga of Raw Fish a&hellip by Trevor Corson
5.0 out of 5 stars Enjoyable and interesting, 28 April 2014
I was a little concerned that this book would have an overly American slant, it being mostly set in a sushi school set up in California. However the author has done his research, had lived in Japan and speaks Japanese. The book alternates between telling the story of a class of students learning how to be sushi chefs in America, intertwined with general information about sushi, its history, etiquette and how it came to the US and has been adapted.

The writer has a fluent writing style, and there is a lot of background research that he and a team of three helpers have put in, which gives the book plenty of depth with regards to the more technical aspects of sushi and its role in… Read more

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