Anthony Denny has never been a journalist or a food writer. He has, however, spent a good many years of his life eating. He also has enough cook books to really annoy his wife, including ones so old that they talk about fire instead of heat and insist on suicidal quantities of butter. He now runs a publishing company, where the editor allows him to write restaurant reviews. He fails to find any reason for the existence of Parma Violets. He is more than happy to eat deep fried grasshoppers, but draws the line at boiled parsnips. He has won numerous awards for his preserves at the annual WI village fete.