• "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"


We use cookies on this site to enable certain parts of the site to function and to collect information about your use of the site so that we can improve our visitors’ experience.

For more on our cookies and changing your settings click here

Strictly Necessary


Preferences & Features

Targeting / Advertising