Kitchen Essays by Agnes Jekyll |
Countryman's Cooking - W.M.W. Fowler |
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Kitchen Essays by Agnes Jekyll - No.2 |
Agnes Jekyll's gift for friendship and organisational skills made her an excellent hostess. Helen Garlick reads three more extracts from Kitchen Essays, published in The Times in 1922, in which Lady Jekyll passes on 'some of the wit and wisdom of her clever and imaginative housekeeping'. |
Edward Trencom's Nose - Giles Milton |
Relish: My Life on a Plate - Prue Leith |
Here, for the very first time, Prue can be heard reading extracts from her autobiography. Relish: My Life on a Plate is searingly honest, tender and very funny.
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The Perfect Egg - Aldo Buzzi |
Dumas on Food |
The Table Comes First |
Adam Gopnik's The Table Comes First is a witty meditation on life and food. It is subtitled Family, France and the Meaning of Food. Jesse Thompson reads two extracts here. You can also see Adam Gopnik in conversation with Fergus Henderson, who unwittingly gave him the title for his book, in our Watch section. |
Life Is Meals |
Screenwriter, novelist, award winner, journalist, playwright… just a few of the words that describe the literary careers of James and Kay Salter. They are also responsible for one of the most delightful musings on food in print, Life Is Meals: A Food Lover's Day Book published by Knopf. Whether writing about Peanut Butter, The Sandwich, Samuel Johnson's appetite for good eating or The Siege Of Paris this quirky collection is unequalled in its information, erudition and utter originality. Extracts from the book are read by their son, the actor Theo Salter. Enjoy! |
Orchards in the Oasis |
At the age of seven, tired and bewildered after a long journey from England to Syria via Lebanon, Josceline Dimbleby caught her first sight of Damascus from the mountain road. In the extract she has chosen to read from her book of recipes, travels and memories, Orchards in the Oasis, the magic of her first impressions of her new home are vividly recalled; the deep red mulberry-stained water in the pool, the sun-warmed apricots, the scented pastries that awoke a lifelong passion for food and flavour.
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