A mouthwatering anthology of food in literature, encompassing fiction and non-fiction, prose and poetry, and even a smattering of recipes, with one piquant extract for every night of the year.This absorbing book is a literary feast for every food lover—and who isn’t?
You’ll discover a wealth of foodie extracts from around the world and throughout the centuries, from marchpane and posset in Shakespeare to Nigella Lawson on how much cheese to buy for a dinner party. It includes literary greats like Charles Dickens, F. Scott Fitzgerald, and Maya Angelou; stellar food writers such as Elizabeth David, Madhur Jaffrey, and Anthony Bourdain; and some intriguing curiosities such as the surreal recipes in 1932’s
Futurist Cookbook. And, of course, Mrs. Beeton makes an appearance. Also on the menu are:
- Delicious baked apples in Jane Austen’s Emma
- Ingenious wartime solutions in MFK Fisher’s How to Cook
