‘I sautéed the steak of Bernd, with salt, pepper, garlic and nutmeg. I had it with Princess croquettes, Brussels sprouts and a green pepper sauce” Fresh on the, ahem, heels of Julia & Julie, the new movie by Nora Ephron about Julia Child and her worshipful acolyte-blogger, Julie Powell, comes a new book about the cuisine that dare not speak its name. Master this sort of cooking and the only thing you’ll actually be serving is a prison sentence.Those who enjoy Bernd Steak well done will salivate over An Intellectual History of Cannibalism by political scientist at the University of...
