Books at the Table  

The book club recently ended it's latest series of sessions with a lively discussion of Adam Gopnik's The Table Comes First.  Gopnik - one of the New Yorker's most respected food writers - took us on a historical journey that covered everything from the evolution of cookbook writing to dining in Paris. How do you pay your culinary respects to such an eclectic collection of essays? Our resident chef Glenys Morgan did Gopnik proud with a wide-ranging selection of dishes that covered different periods in culinary history. All in all, it was a delicious lesson in the evolution of modern dining.