A History of English Food

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Random House, Oct 13, 2011 - Cooking - 528 pages
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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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The moment I saw that Brown Windsor Soup appeared it was apparent that me that the whole thing is highly suspect.
See: http://www.lovefood.com/journal/features/19879/the-curious-tale-of-brown-windsor-soup

Contents

CHAPTER 9
CHAPTER 10
CHAPTER 11
CHAPTER 12
CHAPTER 13
CHAPTER 14
CHAPTER 15
Appendix of Historical Recipes

CHAPTER 4
CHAPTER 5
CHAPTER 6
CHAPTER 7
CHAPTER 8
Bibliography
Picture Acknowledgements
Index
Copyright

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About the author (2011)

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.

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