Eating for England: The Delights and Eccentricities of the British at Table

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Eating for England: The Delights and Eccentricities of the British at Table

Eating for England: The Delights and Eccentricities of the British at Table

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If you'd like to know his thoughts on Old English Spangles or chocolate digestives then this is your book. There she is given the chance to undo her regrets and try out each of the other lives she might have lived. Rich with sounds of the kitchen and recorded on location, with a cameo performance from Nigel himself. The artist believed that a place where food is produced was the best place to locate the 'dessert' spoon.

The term “ gastropub” – implying a pub that serves restaurant-quality food – is an urban affectation, but nonetheless reflects the fact you can often find great, affordable, high-quality “pub grub” in unlikely-looking rural hostelries and city drinking dens alike. As an adult, Nigel enjoys time with an aging Aunt Elvie, who has some mysterious news to impart over cream tea and champagne. The rest of Europe makes jam that slides sexily off the mound of clotted cream and dribbles down the edge of the scone (an exquisite moment if ever there was one). His writing has won the National Book Awards, the Glenfiddich Trophy, the André Simon Memorial Prize and the British Biography of the Year.Nigel Slater lives in a world where no-one would dream of drinking instant coffee and no packed lunch is complete without a Tunnocks tea cake.

This factsheet will help Nursery practitioners have a positive influence not only on the nutrition of young children, but also in developing the attitudes children have towards food. From Korean Bibimbap, to Malay Laksa to Vietnamese Pho and everything in between, like Thai Curries, Pad Krapow and Nasi Goreng. There’s a clear love here for teatime treats (“Afternoon tea may be the only meal we take that is purely and utterly for pleasure”) and for stodge (“Is there something in our demeanour, our national psyche, which makes heavy, rather bland food sit so comfortably with us?

I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her . Better editing might have improved the book but if you enjoy short, nostalgic pieces on food writing then the book is not without merit.

I actually didn’t mind the pumpkin and fetta roll with roasted carrots and mashed pumpkin, but Mr FPJ is not a fan. I actually chanced upon him not long ago and it was a wonderful"Eureka" moment, if I have got the right turn of phrase! Scotch Eggs are a popular British dish that is a hard or soft boiled egg wrapped in sausage meat that is breaded then fried. Addressed in green ink on yellowish parchment with a purple seal, they are swiftly confiscated by his grisly aunt and uncle. Review our guidance pages which explain how you can reuse images, how to credit an image and how to find images in the public domain or with a Creative Commons licence available.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. I haven’t shared any new recipes on the site for a while now but I wanted to keep it up and running so that people could still access all the past posts and recipes. A jam that is a bit uptight and reserved, a preserve that wobbles tautly rather than falls off the spoon with a slow, passionate sigh.

Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad. Beef is eaten with hot white horseradish sauce, pork with sweet apple sauce and lamb with green mint sauce.You aren't alone - food is at the heart of the nation's collective memory, and in bite-sized anecdotes, Nigel celebrates British food past and present from all corners of the country. Vegetables grown in England, like potatoes, carrots, peas, cabbages and onions, are still very popular. This is why it is best not to oversweeten the rhubarb, so you get a pleasing hit of both sharp and smooth in the mouth.

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