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DAVID PRITCHARD
SHOOTING
THE COOK
A TRUE STORY ABOUT FOOD, TELEVISION AND THE
RISE OF TV’S SUPERCHEFS—THE DIRECTOR’S CUT
To Jane, who forced me to write this; to Prudence, my English bull terrier, for being such an inspiration on walks, and to my mother, who is the best cook in the world.
Over the years there has been the odd fleeting moment when I’d have eagerly swapped the camera for a revolver.
Contents
Chapter 1-A recipe for disaster
Chapter 3-David believe me, cooking’s the new rock ‘n’ roll
Chapter 4-The owl and the pussy cat went to sea—eventually
Chapter 5-Am I supposed to rehearse this? And do I need more than one fish?
Chapter 6-Old dogs can learn new tricks
Chapter 7-Fair stood the wind for France
Chapter 10-Is there anything better than jam roly-poly?
Chapter 11-The best of British
Chapter 13-Spag bol and all that
Chapter 14-Proof of the pudding
Chapter 21-Forty cloves of garlic anyone?
Chapter 24-Through a glass darkly
Chapter 25-When the balloon goes up
Chapter 26-Please sir, the dog ate my homework
Chapter 27-A slice of American pie
Chapter 28-Apocalypse any minute
Chapter 30-Anyone can be a TV cook
Chapter 31-There comes a tide in the affairs of man
Chapter 32-Fear and loathing in Benidorm
Chapter 34-The world of Rick Stein
Chapter 38-The Emperor’s clothes