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Whether you're a keen chef or much prefer to be cooked for, dip into this delicious anthology of classic food writing to satisfy any palate. Part of the Macmillan Collector's Library; a series of stunning pocket size classics. These beautiful books make perfect gifts or a treat for any book lover. This edition is edited and introduced by historian, cook, lecturer and broadcaster Annie Gray. From ancient times to today's celebrity chefs, people have always been inspired to write about food. In this delectable collection, Food for Thought , food historian Annie Gray has chosen an array of material to entertain and inspire. The variety is impressive - from lavish feasts in classical times to street food of pea soup and eels in 19th century London, and from how to find food on a desert island to meat free meals by Agnes Jekyll. Brimming with satire on Victorian etiquette, intriguing recipes through the centuries and culinary advice from cooks and hosts, there is so much here to enjoy.
Über den Autor / die Autorin
Dr Annie Gray is one of Britain's leading food historians. She is the author of several books, including The Greedy Queen: Eating with Victoria, Victory in the Kitchen: The Life of Churchill's Cook and The Official Downton Abbey Cookbook. She is the resident food historian on BBC Radio 4's culinary panel show, The Kitchen Cabinet, and has consulted on, and appeared in, a number of television documentaries. She's also in demand as a speaker and as a consultant to the heritage industry, having worked with organizations ranging from English Heritage to the National Trust and Historic Royal Palaces.
Selected writings from: Elizabeth Robins Pennell, Frank Schloesser, Eliza Acton, William Verrall, Mrs F Gillette, Hugo Ziemann, William Kitchener, Petronius, Robert May, Ben Jonson, Owen Meredith, William Yarrell, Abby Fisher, Mary Elizabeth Braddon, Charles Dickens, Brillat-Savarin, William Thackeray, Tabitha Tickletooth (Charles Selby), Henry Fielding, James Boswell, Daniel Defoe, Charles Greville, Nevil Shute, Samuel Pepys, George Orwell, George Sims, Henry Mayhew, Henry Labouchere, Charles Lamb, Jonathan Swift, Lewis Carroll, Walter Scott, Robert Burns, G R M Devereux, Isobel Johnstone, Walter Scott, Gabriel Tschumi, Joan Powe, Samuel Pegge, Mrs Beeton, Agnes Marshall, Countess Morphy, William Cobbett, Mary Elizabeth Braddon, Agnes Jekyll and Alexis Soyer
Zusammenfassung
A delicious anthology of classic food writing to satisfy every palate, this gorgeous book will delight food lovers everywhere.
Part of the Macmillan Collector’s Library; a series of stunning pocket size classics. These beautiful books make perfect gifts or a treat for any book lover. This edition is edited and introduced by food historian, lecturer and broadcaster Annie Gray.
From ancient times to today’s celebrity chefs, people have always been inspired to write about food. In this delectable collection, Food for Thought, food historian Annie Gray has chosen an array of material to entertain and inspire. The variety is impressive – from lavish feasts in classical times to street food of pea soup and eels in 19th century London, and from how to find food on a desert island to meat free meals by Agnes Jekyll. Brimming with satire on Victorian etiquette, intriguing recipes through the centuries and culinary advice from cooks and hosts, there is so much here to enjoy.
