Alexandre Dumas, best known for such classic novels as The Three Musketeers, The Count of Monte Cristo and Man in the Iron Mask, wanted to be remembered for a far more esoteric book. Food was his real passion in life and his Grand Dictionnaire de Cuisine was the one book the great novelist cared about. Mark Hilton reads extracts from Alan and Jane Davidson's translation, Dumas On Food.
"Scholarly, playful, idiosyncratic and witty, Aldo Buzzi's The Perfect Egg is an excursion into the food that has obsessed, provoked and intrigued the author through his life."
Agnes Jekyll (1860-1937) was the supreme hostess: her house was described as "the apogee of opulent comfort and order without grandeur, smelling of pot-pouri, furniture polish and wood smoke". Helen Garlick reads a few of her favourite extracts...
Willie Fowler's Countryman's Cooking was written for men.
W.M.W. Fowler joined Bomber Command in WW2, flew Lancasters, was shot down by the Germans and ended up in Stalag Luft 3. When he returned to Cumbria after his release in 1945, he took to farming mink, then daffodils, while rediscovering the delights of hunting, shooting and fishing, not to mention cooking, eating and womanising. We have three extracts read by Rupert Baker to whet the appetite...
