First of all, I'm not a foodie. I don't subsist on fast food but I'm quite far being one of these twits always trying to impress you with how theyyyyyyy have the best mushrooms and theyyyyyyy only poured the wine over the potatoes right after they were finished cooking etc etc. So much of being a foodie comes across like a desperate grab for status to the rest of us. So, you used tarragon on the chicken, what do you want, a medal? The air of oneupsmanship about it dissuades lots of folks from bothering.
Deighton tells the story differently. With Deighton, you get cultural background about all these dishes. To me that was infinitely better. I couldn't care less about keeping up with the Jones's spice rack. Cooking something in the classic french way as opposed to a more recent way when the cultural derivatiion of the different methods is explained, that has some interest to me.
Thank you, Len, for getting past the food snobs to the history behind the food.