‘This isn’t dessert, it’s a diabetic coma on a plate’
“The thing about food writing is that there are only about fifteen adjectives you can use — ‘delicious,’ ‘delectable,’ ‘unctuous’ …”
— Tom Parker Bowles, the food writer at Tatler, the British society magazine and author of The Year of Eating Dangerously
The problem with modifiers — delicious, delectable, unctuous — is that they don’t paint pictures in your readers’ minds.… Read the full article