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

Paperback | June 2, 2008

byNigel Slater

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Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?'Eating for England' is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on - amongst other things - dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence.Written in Nigel Slater's trademark readable style, 'Eating for England' highlights our idiosyncratic attitude towards the fine art of dining.

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Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in po...

Nigel Slater is the author of a collection of bestselling books, including the classics 'Real Fast Food' and 'Real Cooking', and the award-winning 'Appetite'. He has written a much-loved column for the 'Observer' for over a decade. His autobiography, 'Toast - the story of a boy's hunger', won six major awards, including the British Bio...

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Format:PaperbackDimensions:320 pagesPublished:June 2, 2008Publisher:HARPERCOLLINS PUBLISHERSLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0007199473

ISBN - 13:9780007199471

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'Like Slater's joyous descriptions of toast, this book is warm, buttery and just a bit crusty. But his love for these disregarded foods transforms them from throwaway childhood confections into family retainers.' F.T. Magazine'This is food writing with a masterchef. As ever, Slater is also very funny; why, indeed, do the British puddings syllabub, flummery, blancmange sound like they are being enunciated under water?' The Times'Slater is one of our most talented cookery writers.' Daily Telegraph'A joyously tongue-in-cheek nostalgic mix.yum, yum.' Jenny Uglow, Sunday Telegraph