Letter: Top tip

I Feel sure that anyone who knows what the inside of a saucepan looks like, or who has ever entered a kitchen in anger, will have groaned on reading Michael Bateman's article "Flavoursome Fish" (Review, 6 October).

He says that a "cookery writer" learned from Gordon Ramsay the habit of preparing food in the morning or even the night before, and keeping it chilled until ready to cook.

Millions of cooks, both men and women, who have been doing this for years as a commonplace method of food preparation, will be astounded by this revelation, and will be confirmed in their view that too many cookery writers are either insultingly patronising or hopelessly imbecilic.

Patricia Burnstone

Virteillac, France