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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: 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: 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: 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: 1925033244
Category : Antiques & Collectibles
Languages : en
Pages : 76
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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: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1984858742
Category : Cooking
Languages : en
Pages : 321
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Book Description
110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons—from the beloved author of Tender. Greenfeast: Autumn, Winter is a vibrant and joyous collection of recipes, perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. With Nigel Slater’s famous one-line recipe introductions, the recipes are blissfully simple and make full use of ingredients you have on hand. Straightforward recipes showcase the delicious ingredients used such as Beetroot, Apple, and Goat's Curd; Crumpets, Cream Cheese & Spinach; and Naan, Mozzarella & Tomatoes and provide a plant-based guide for those who wish to eat with the seasons.
Author: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1607747278
Category : Cooking
Languages : en
Pages : 647
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Book Description
Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.
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.
Author: Holger Ehling
Publisher: Haus Publishing
ISBN: 1907973265
Category : Travel
Languages : en
Pages : 264
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Book Description
It is easy to find England on a map—it is part of that conspicuous thing in the North Sea, just off the French coast, and to the left of Denmark and Norway. It gets trickier once you are there: not even the English are keen to explain what England really is. Why do the English eat what they eat? Why do they do what they do? And why does the world think that England and Englishness is something to aspire to, something to adore? Holger Ehling takes us on a journey to iconic places, from London to Jarrow, from Stonehenge to Chipping Norton, from Shakespeare's Globe to the marvels of Blackpool, pondering along the way about history and everyday life and about what it is that makes these places and these people so quintessentially English and, therefore, different. We will meet royals and beggars, con-artists and real artists, heroes and villains, English roses and the legacy of the Empire Windrush. And perhaps, just perhaps—we will find England.
