Bookverdict.com

British food, renowned for its lack of appeal, provokes gentle chortles of derision when mentioned in juxtaposition with a word like extraordinary. These two books disabuse readers of the notion that this has always been the case. British Food describes the glories-and the decline-of the nation's cuisine over the centuries, while Shakespeare's Kitchen translates a particular era for modern cooks. Spencer, former food editor of the Guardian and author of several cookbooks, intriguingly suggests that early modern British cooking was more influenced by Mediterranean and Arab fare than French. For example, the technique of cooking with almonds to create white dishes was the gift of returning Crusaders. Spencer traces the country's l...Log In or Sign Up to Read More