RICK STEIN
When I was writing my first cookery book, English Seafood Cookery (Penguin), in 1987, Jane Grigson’s Fish Cookery (David & Charles, 1973) was both an inspiration and a source of complete misery, as I realised I could never write such a book myself. I guess some people regard it as a bit worthy because there are no pictures and few illustrations, but in those days serious cookery books were like that. It had some wonderful writing and comprehensive coverage of matjes, herrings, croakers and weever fish. I was lucky enough to meet Jane; she came to Padstow and ate in the restaurant, and for me it was a bit like Bob Dylan popping in for Dover sole. Then I discovered she was a judge for the Glenfiddich Awards, and I won the prize. Rick Stein’s latest book is The Road to Mexico (BBC Books £26)