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Mon 27 October 2008, The Scotsman

Flour power

By Alice Wyllie
MICHEL Roux is speaking about flour so passionately as he sifts it between his fingers I almost expect him to tell me that making pastry is like making love to a beautiful woman. He doesn't, but by the end of our afternoon together – in the kitchen of the chef's three Michelin-starred restaurant, the Waterside Inn at Bray in Berkshire – he's managed to persuade me that flour is every bit as "saun-shoo-aahl" as he insists.
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It was published by The Scotsman, which adheres to the PCC Code