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.

Clarissa was born into wealth and privilege, as a child, shooting and hunting were the norm and pigeons were flown in from Cairo for supper. Her mother was an Australian heiress, her father was a brilliant surgeon to the Royal family. But he was also a tyrannical and violent drunk who used to beat her and force her to eat carrots with slugs still clinging to them. Clarissa was determined and clever, though, and her ambition led her to a career in the law. At the age of 21, she was the youn...

With her inimitable wit and outspoken views, Clarissa Dickson Wright opens her diary and takes us on a journey around Britain with this unrivalled collection of stories and anecdotes from her ever-eventful life. As celebrated cook and champion of the countryside, Clarissa's year includes being propositioned by a burly greyhound courser, meeting the Chairman of the Sandringham branch of the WI, a fishing terrier called Kipper and taking on the Health & Safety officials at a rain-drenched Co...

The quintessential Englishwoman Clarissa Dickson Wright, one of the Two Fat Ladies and author of Spilling the Beans, takes us on a personal journey through the country of her birth.From Cornwall to Cumbria, Norfolk to Northumbria she brings her extraordinary knowledge, huge passion, forthright opinions and inimitable wit to the distinctive history and regional character of every corner of England.In her cornucopia of local knowledge she reveals, for exampl...

Stories, recipes, and cultural legacy combine in this award-winning book: "recipes, sociology, history and anecdote are woven into a plaid of pleasure" ( The Listener).Scottish cuisine reflects both the richness of the country's resources and the ingenuity of Scottish people who often needed to be frugal. From the ninth century to the present, from the simplicity of porridge and oatcakes to the gourmet delights of fish and game, A Caledonian Feast...

Featuring Britain's most delicious but threatened ingredients THE GREAT BRITISH FOOD REVIVAL celebrates local produce in classic recipes written by Britain's favourite cooksBritain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world but many of our original species and breeds are under threat by foreign invaders. British food needs us!From West Country apples, rare breed bacon, Baldwin blackcurrants and Scottish heather honey,...

16 celebrated chefs create mouth-watering recipes with the UK's finest ingredientsGreat British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So to...

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preser...

With her inimitable wit, treasury of tales and outspoken views, Clarissa Dickson Wright opens her diary and takes us on a journey around Britain and her life.As celebrated cook and champion of the countryside, Clarissa recalls episodes from her life and describes her encounters with everyone from local farmers to Women's Institutes, supermarket managers to greyhound coursers. A lover of local traditions, she has attended events from the Whitstable Oyster Festival to the Hungerford ...

**Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat“Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los Angeles Times**Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. But these tools have also...

The bestselling, big-hearted and down-to-earth chefs, The Hairy Bikers, return with 80 delicious vegetarian recipes to make losing weight and eating less meat even easier.In their multi-million selling HAIRY DIETERS series, the Hairy Bikers proved that you can eat your favourite foods and still lose weight. Jam-packed full of delicious, low-cal versions of traditional classics and family favourites, they have taken the deprivation out of dieting and helped millions...

TRAVEL BACK IN TIME WITH THE BBC'S RUTH GOODMANWe know all about the dramas that played out in the Tudor court - most notably those of Henry VIII - but what was life really like for a commoner like you or me?To answer this question, the renowned "method historian" Ruth Goodman has slept, washed and cooked as the Tudors did - so you don't have to!She is your expert guide to this fascinating era, drawing on years of practical...