• "An endlessly varied overview of our culinary history... an hors d'oeuvre to more satisfying topics of history and culture"

    Scotland on Sunday
  • "A lively selection"

  • "The book is fat with eccentric wit, tips and recipes... there are rich pickings especially among the literary tidbits: Hemingway on fish in the Seine, Chekhov on oysters and - best of all - Pablo Neruda's 'Ode to French Fries'"

    The Times
  • "A mouthwatering compendium on food"