Eating for England: The Delights and Eccentricities of the British at Table PDF Download
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Author: Nigel Slater
Publisher: HarperCollins UK
ISBN: 0007370040
Category : Cooking
Languages : en
Pages : 393
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Book Description
Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.
Author: Nigel Slater
Publisher: HarperCollins UK
ISBN: 0007370040
Category : Cooking
Languages : en
Pages : 393
Get Book Here
Book Description
Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.
Author: Nigel Slater
Publisher:
ISBN: 9781405686976
Category : Diners and dining
Languages : en
Pages : 239
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Book Description
'Eating for England' is an observation of the British & their food, their cooking, their eating & how they behave in restaurants.It features chapters on dinner parties, Indian restaurants, dieting & eating whilst under the influence.
Author: Nigel Slater
Publisher: HarperCollins UK
ISBN: 000739361X
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
"Toast" is Slater's extraordinary story of a childhood remembered through food. A bestseller and award-winner in the United Kingdom, "Toast" is sure to delight both foodies and memoir readers on this side of the pond.
Author: Christel Lane
Publisher: Oxford University Press
ISBN: 0198826184
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
The pub is a prominent social institution integral to British identity. This book charts the social historical development of the English public house culminating in the contemporary gastropub. It explores issues of class, gender, and national identification through the lens of taverns, inns, and pubs through time.
Author: Colman Andrews
Publisher: Abrams
ISBN: 161312211X
Category : Cooking
Languages : en
Pages : 705
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Book Description
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
Author: Andrew Webb
Publisher: Random House
ISBN: 1409022226
Category : Cooking
Languages : en
Pages : 557
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Book Description
British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.
Author: Toni Risson
Publisher: Tercio Publishing
ISBN: 1925033252
Category : Antiques & Collectibles
Languages : en
Pages : 114
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Book Description
Lollies, Candies and Sweets The appeal of old-fashioned lollies and their indelible imprint on our childhood memories, with a feature story from lolly PhD scholar, Dr Toni Risson. Includes embedded videos on creating a Dolly Varden cake with trainer of chefs Lourayne Mahood from William Angliss Institute, as well as a look at our ongoing love affair with chocolate, and a romp through a lifetime of Kit Kat courtesy of Nestlé Australia.
Author: Dorothy Hartley
Publisher: Piatkus Books
ISBN: 9780349430096
Category : HOUSE & HOME
Languages : en
Pages : 0
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Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Author: David Baldacci
Publisher: Grand Central Publishing
ISBN: 0446583170
Category : Fiction
Languages : en
Pages : 284
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Book Description
David Baldacci delivers a moving, family drama about learning to love again after terrible heartbreak and loss in this classic New York Times bestseller—soon to be a Hallmark original movie. It's almost Christmas, but there is no joy in the house of terminally ill Jack and his family. With only a short time left to live, he spends his last days preparing to say goodbye to his devoted wife, Lizzie, and their three children. Then, unthinkably, tragedy strikes again: Lizzie is killed in a car accident. With no one able to care for them, the children are separated from each other and sent to live with family members around the country. Just when all seems lost, Jack begins to recover in a miraculous turn of events. He rises from what should have been his deathbed, determined to bring his fractured family back together. Struggling to rebuild their lives after Lizzie's death, he reunites everyone at Lizzie's childhood home on the oceanfront in South Carolina. And there, over one unforgettable summer, Jack will begin to learn to love again, and he and his children will learn how to become a family once more.
Author: Gillian Crowther
Publisher: University of Toronto Press
ISBN: 1442604654
Category : Social Science
Languages : en
Pages : 357
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Book Description
"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc.
