A History of English Food by Clarissa Dickson Wright

  • Spiced wine custard

    from A History of English Food A History of English Food by Clarissa Dickson Wright

    • Categories: Mousses, trifles, custards & creams; Dessert; English
    • Ingredients: eggs; red wine; ground cinnamon; ground cloves; saffron; mace; ground ginger; nutmeg
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Notes about Recipes in this book

  • Sweet cubes of jellied milk

    • mjes on September 28, 2019

      Yes, I am a sucker for the instant jellied almond-flavored milk using agar-agar - something I think of as East Asian. So when I read this in an English food resource, I had to try it immediately. I liked the rose-water flavoring but I think next time I might add a bit of pistachio nuts on top. Rose-water is too subtle a flavor to go with a fruit salad - the way I use the Asian version. So I'm still deciding the best way to use/serve.

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  • ISBN 10 1905211856
  • ISBN 13 9781905211852
  • Linked ISBNs
  • Published Oct 13 2011
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition 0
  • Countries United Kingdom
  • Publisher Random House UK

Publishers Text

The much-missed Clarissa Dickson Wright looks at the history of English food in this cookery book. The celebrity chef tells all about the shifting influences on the national diet whilst also acknowledging the chefs and cookery book writers who have shaped public taste. Giving vivid descriptions of English food throughout the ages, the book is full of Clarissa's larger-than-life personality and even features some of the recipes. Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

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 preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets, and gluttons who have shaped public taste—from the salad-loving Catherine of Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century laborer's breakfast, a twelve-course Victorian banquet, or a lunch out during the Second World War.

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