Food for Thought

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The pleasure of the table belongs to all ages, to all conditions, to all countries' Whether you're a keen chef or much prefer to be cooked for, dip into this delicious anthology of classic food writing.In this delectable collection, Food for Thought, food historian Annie Gray has chosen an array of material to entertain and inspire. The variety is impressive - from lavish feasts in classical times to street food of pea soup and eels in nineteenth-century London, and from how to find food on a desert island to meat-free meals by Agnes Jekyll.Brimming with satire on Victorian etiquette, intriguing recipes through the centuries and culinary advice from cooks and hosts, there is so much here to enjoy.Edited and introduced by Annie Gray.