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A History of English Food

A History of English Food

Paperback

By (author) Clarissa Dickson Wright

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  • Publisher: ARROW BOOKS LTD
  • Format: Paperback | 512 pages
  • Dimensions: 127mm x 196mm x 36mm | 431g
  • Publication date: 5 November 2012
  • Publication City/Country: London
  • ISBN 10: 009951494X
  • ISBN 13: 9780099514947
  • Edition statement: Reprint
  • Illustrations note: black & white illustrations, colour illustrations
  • Sales rank: 142,568

Product description

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.

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Author information

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.

Review quote

"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

Editorial reviews

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

Back cover copy

In this magnificent guide to England's cuisine, the inimitable Clrissa Dickson Wright takes you 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. 'Magnificently eccentric and robustly informative' Sunday Telegraph 'Witty, intelligent and readable' Times Literary Supplement 'Entertaining and informative' Daily Mail 'Destined to be a foodie classic' BBC Good Food 'A well researched, captivating book' Food and Travel