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History of English Food
Clarissa Dickson Wright
€ 24.99
€ 19.13
FREE Delivery in Ireland
Description for History of English Food
Paperback. A guide to England's cuisine. It takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Num Pages: 512 pages, black & white illustrations, colour illustrations. BIC Classification: 1DBKE; WBN. Category: (G) General (US: Trade). Dimension: 201 x 133 x 34. Weight in Grams: 432.
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way.
Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Product Details
Publisher
Cornerstone United Kingdom
Number of pages
512
Format
Paperback
Publication date
2012
Condition
New
Number of Pages
528
Place of Publication
London, United Kingdom
ISBN
9780099514947
SKU
V9780099514947
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1
About Clarissa Dickson Wright
Clarissa Dickson Wright found fame alongside Jennifer Paterson as one half of the much-loved TV cooking partnership Two Fat Ladies. Her autobiography, Spilling the Beans, was a Sunday Times number one bestseller and she is also the author of many other books, including Clarissa and the Countryman, Clarissa and the Countryman Sally Forth, The Game Cookbook and Potty! She has made several programmes for television about food history, including Clarissa and the King's Cookbook (which looks at recipes from the reign of Richard II), and a documentary on the eighteenth-century food writer Hannah Glasse.
Reviews for History of English Food
This is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today
Country Life
Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history
Sunday Telegraph
Combining her two great passions of food and history, she takes us on a chatty and fascinating crawl from Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative
Daily Mail
CDW has produced a most relishable feast
The Monday Book
Independent
One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide
Mail on Sunday
Witty, intelligent and readable even for those who have no interest in gastronomy, this is a work of maturity, the fruits of a lifetime spent rummaging through public and private archives, including those of her own family. If, as Clarissa Dickson Wright explains, A History of English Food is a book she always wanted to write, it is our good fortune that she has waited until now to do so
Times Literary Supplement
Written with Clarissa's special blend of wit and wisdom, this imparts a wealth of information while being fun to read. Whether you dip in for such tidbits or read through to gain a thorough understanding of how English cookery has evolved, there's something here for everyone. Fully illustrated, this is destined to be a foodie classic
BBC Good Food
Seen through the filter of food, especially when it's described by Clarissa Dickson Wright, history becomes fascinating ... this is a wonderful exploration of the life and times of our country
Choice
A well researched captivating book
Food and Travel
A learned, serious tome, packed with information and history
Guardian
Country Life
Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history
Sunday Telegraph
Combining her two great passions of food and history, she takes us on a chatty and fascinating crawl from Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative
Daily Mail
CDW has produced a most relishable feast
The Monday Book
Independent
One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide
Mail on Sunday
Witty, intelligent and readable even for those who have no interest in gastronomy, this is a work of maturity, the fruits of a lifetime spent rummaging through public and private archives, including those of her own family. If, as Clarissa Dickson Wright explains, A History of English Food is a book she always wanted to write, it is our good fortune that she has waited until now to do so
Times Literary Supplement
Written with Clarissa's special blend of wit and wisdom, this imparts a wealth of information while being fun to read. Whether you dip in for such tidbits or read through to gain a thorough understanding of how English cookery has evolved, there's something here for everyone. Fully illustrated, this is destined to be a foodie classic
BBC Good Food
Seen through the filter of food, especially when it's described by Clarissa Dickson Wright, history becomes fascinating ... this is a wonderful exploration of the life and times of our country
Choice
A well researched captivating book
Food and Travel
A learned, serious tome, packed with information and history
Guardian