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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.300941 BLA | Recreational Reading | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
"In the spirit of Al Dente, The Land That Thyme Forgot will describe the intrepid gastronome's search for the heart and soul of Britain through the food we eat. William Black talks to producers, restaurateurs, visits the great and the awful, and seeks out the country's disappearing specialities - tripe, Singing Hinnies, solomongundy, Hindle wakes, Sussex Pond pudding and flummery. Great names, but who on earth still eats, let alone cooks, them? ritain has a very rich culinary tradition though it is only now that we seem ready to reclaim it. Our meat can be among the best, and the worst. The quality of our cheeses has improved exponentially over the past few years. Farmer's markets are thriving. Our restaurant culture is burgeoning, and we have almost got over those ancient Puritan diktats that pleasure is somehow just not what life is all about. So, perhaps even if we have been a little forgotten in the league of culinary greats, times really are a-changing. illiam goes in search of lobscouse in Liverpool, finds salmon in the Severn and cheddar in, well, Cheddar. This journey through the lost traditions of British cuisine is never less than fascinating. Prepare to be amazed . . .
Author Notes
"William Black is the author of Al Dente and the co-author with Sophie Grigson of several bestselling books- Fish , Organic and Travels la Carte . He was the winner of the Glenfiddich award for his television programme Matters of Taste and he has sourced ingredients (fish in particular) for many of the UK's finest restaurants. He lives in Oxfordshire."
Reviews (1)
Publisher's Weekly Review
In 2003's Al Dente: The Adventures of a Gastronome in Italy, Black travels on his stomach, examining Italian specialties from one end of the country to the other. This time, he concentrates on foods closer to his UK home, with equal success. The author, who lives in Oxford, England, sets out to discover-or rediscover, as the case might be-uniquely British foods such as haggis and mutton. Black goes to Blackpool to try Hindle Wakes, which is fowl stuffed with pig's blood (and later prunes), boiled and covered with a lemony butter sauce, a dish long since defunct. He goes to Morecambe to learn about potted shrimps, and to the Cotswolds for lessons on Double Gloucester cheese. He also includes foods that readers might not immediately associate with the British, including chicken tikka massala and Cantonese home cooking. The former, Black claims, has become "our national dish," and the latter, largely introduced to the UK by Hong Kong immigrants, is available in "takeaways" throughout the country. He gives them and numerous other dishes thoughtful consideration, and in so doing helps to redefine exactly what those foods signify. Includes a handful of recipes-among them Kendall Mint Cake, Gooseberry Fool, and Tripe and Cowheel Stew-within the text. (July) Copyright 2006 Reed Business Information.