Kitchen Man 3


Podcast 3: "Salad Dressing"



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About Paul Levy:

In 1974, Paul Levy began reviewing books for The Observer, with which he remained associated until 1991. Since then he has written for the Wall Street Journal, The New York Times, The Times Literary Supplement, The Independent, The Mail on Sunday, and many other publications.

In 1980, he began writing a column on food for The Observer, the first non-recipe column on food, which won every British prize for food journalism at least twice, and  was twice commended in the British Press Awards. In 1984, he and Ann Barr wrote the notorious, best-selling, Official Foodie Handbook. His publications include contributions, whether as author, contributor or editor, to a number of books on food and wine.

He is well known in food and wine circles around the world, both as a featured speaker at conferences on food and wine, and as a consultant to supermarket chains, the Taj Hotel chain, a number of restaurants, and to Raymond Blanc for his 2004 Anglo-Franco-American conference and festival at Le Manoir aux Quat’Saisons, “The American Food Revolution”. In 2002 he served as rapporteur to the Franco-British Council’s conference on Genetically Modified Food, and wrote the conference’s official report. He was a trustee of the Jane Grigson Trust, a registered charity that maintains a research library of cookery books, and a founding trustee of the Oxford Symposium, for which he served as co-chairman for a number of years.

Paul Levy is a frequent broadcaster, and wrote and presented the 1992 5-part Channel 4 series “The Feast of Christmas”, and the book with that title.

  • Guest (Paul Levy)

    Be mean with lemon, generous with oil

  • Guest (Izzy)

    The method that you describe of making the dressing directly in the bowl is exactly what my French friends do and have tried to teach me! I still have problems getting the quantities right and sometimes end up removing a proportion of the dressing so as not to drown the salad! Any tips?

  • Guest (Paul Levy)

    In reply to: Guest (Izzy)

    Be mean with lemon, generous with olive oil

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