A personal history of English food by one of our best-loved food writers
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.
This is a marvellous read ... [Clarissa Dickson Wright's] skill is
to make food, even 800 years ago, seem relevant and amusing
today
*Country Life*
Magnificently eccentric and robustly informative ... an impressive
tour of the horizon of a well-stocked mind ... [a] glorious sense
of the continuity of English cuisine from the Middle Ages to the
present shines from every page of this engaging, funny and
admirably entertaining history
*Sunday Telegraph*
Combining her two great passions of food and history, she takes us
on a chatty and fascinating crawl
from Medieval times when pigeons, eels and nettles were staples, to
the pizzas, baked beans and chips of today ... consistently
entertaining and informative
*Daily Mail*
CDW has produced a most relishable feast
*Independent*
One of the strengths of the book is the author's comprehensive
personal experience of the foods she describes. If you want to know
the correct way to fillet a rook, or are curious about the taste of
tripe made from cow's udder, then you couldn't hope for a more
knowledgeable guide
*Mail on Sunday*
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