How to write about food was written by one of Ireland's longest standing restaurant critics – Ross Golden-Bannon. The book is divided into two parts, the first outlines some of the major themes and difficulties of writing for gainful employment in the food world. The second covers the top fifty issues, mistakes and problems which have crossed his desk over the previous ten years.
Inclusion in the list was based on a regular recurrence of the same issue so although it is not a grammar book grammar does make an appearance. You'll also find top-tips on style, logic, legal issues and syntax as well as some examples of the profoundly stupid. If you are expecting a gentle hand to lead you into the world of food writing this mini-book is not for you.
Ross Golden-Bannon was born in Dublin in 1967. Educated in Britain and France he is a graduate in politics, economics and French. He heckled Alain Juppé in Bordeaux, stuck his tongue out at Margaret Thatcher in Smith Square and eventually ended up employed at the House of Commons.
He boasted one of the longest titles at the House of Commons as Parliamentary Secretary to the Parliamentary Private Secretary to the Secretary of State for Wales with a concomitant miniscule salary. He also acted as a voluntary lobbyist for Stonewall, the lesbian & gay lobbying group to The House of Lords and even persuaded the elderly Lord Mischon to stay away from the chamber on crucial votes. He withdrew his name as a Labour Parliamentary Candidate for the British General Election in 2000 to return to Dublin and pursue a career in the private sector.
He has been involved in the catering industry for over twenty years, either in a full or part time capacity. His first steps on the restaurant floor were in the renowned Roche’s Bistro in Malahide (a favourite spot of the late Charlie Haughey). In London he worked for the MKT Group which includes such famed brands as The Windy City Bar & Grill, Chicago Rib Shack (the late Princess Diana’s favourite restaurant) and Henry J Beans Bar & Grill. He set up the restaurant in the King’s Road Branch of Henry J Beans.
He has been the restaurant critic, for The Sunday Business Post since 2001 and the editor of FOOD&WINE Magazine since May 2008. He has been widely published in other publications as well as trade journals and he is regularly sought after as a commentator on national radio and television. He is a member of The Irish Food Writer’s Guild since 2008.See the book on Amazon