What do Brits really eat? What do we cook at home when there are no cameras about? Are there any good cooks in Britain? Writers have explored British food from the standpoint of traditional recipes, and from a regional perspective; there has even been the occasional portrait of producers, but not a book about British food that celebrates the people who produce the ingredients and goes on to show what the non-celebrity cooks of Britain are actually cooking. Organised as a culinary tour round Britain that begins in Brighton and ends in Grampound, Cornwall via Otley, Yorkshire and Llandiloes, Mid Wales, the chapters cover meat, fish, poultry, mushrooms, fruit, cheese, vegetables, drinks, baking and preserving - in short everything that is good about British food and cooking today. As Charles discovers, we Brits cook fresh fish to perfection, make splendid cakes, understand butter sauces, enjoy cooking game, make great salads and revel in indulgent puddings.
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'Bloody brilliant; I love this book' --Alex James
'Witty, erudite and opinionated (my favourite kind of writer) Campion turns his attentions to British food in a celebration of the ingredients, recipes and often eccentric personalities which season the British meal.' --Bookseller
'What's the real state of British home cooking? Eat Up!, a new book by the food writer Charles Campion, has the answer. For the book, Campion, who knows a thing or two about food, travelled to the four corners of Britain, dining with strangers, visiting producers and unearthing the nation s best home cooks and their recipes ... From Venison and Bramble General Gordon in Aberdeenshire, to Lemon Creams and Macaroons in Nottingham, this is food you want to cook and eat.' --Style (The Sunday Times supplement)
'Witty, erudite and opinionated (my favourite kind of writer) Campion turns his attentions to British food in a celebration of the ingredients, recipes and often eccentric personalities which season the British meal.' --Bookseller
'What's the real state of British home cooking? Eat Up!, a new book by the food writer Charles Campion, has the answer. For the book, Campion, who knows a thing or two about food, travelled to the four corners of Britain, dining with strangers, visiting producers and unearthing the nation s best home cooks and their recipes ... From Venison and Bramble General Gordon in Aberdeenshire, to Lemon Creams and Macaroons in Nottingham, this is food you want to cook and eat.' --Style (The Sunday Times supplement)
'Witty, erudite and opinionated (my favourite kind of writer) Campion turns his attentions to British food in a celebration of the ingredients, recipes and often eccentric personalities which season the British meal.' --Bookseller
'What's the real state of British home cooking? Eat Up!, a new book by the food writer Charles Campion, has the answer. For the book, Campion, who knows a thing or two about food, travelled to the four corners of Britain, dining with strangers, visiting producers and unearthing the nation s best home cooks and their recipes ... From Venison and Bramble General Gordon in Aberdeenshire, to Lemon Creams and Macaroons in Nottingham, this is food you want to cook and eat.' --Style (The Sunday Times supplement)
'Witty, erudite and opinionated (my favourite kind of writer) Campion turns his attentions to British food in a celebration of the ingredients, recipes and often eccentric personalities which season the British meal.' --Bookseller
'What's the real state of British home cooking? Eat Up!, a new book by the food writer Charles Campion, has the answer. For the book, Campion, who knows a thing or two about food, travelled to the four corners of Britain, dining with strangers, visiting producers and unearthing the nation s best home cooks and their recipes ... From Venison and Bramble General Gordon in Aberdeenshire, to Lemon Creams and Macaroons in Nottingham, this is food you want to cook and eat.' --Style (The Sunday Times supplement)
About the Author
Charles Campion, a past winner of the Glenfiddich Restaurant Writer of the Year Award, has written about food and restaurants in the London Evening Standard for over a decade. He has also written for the Independent, The Times, the Weekend Telegraph, BBC Good Food Magazine, Delicious, Bon Appetit and Country Life. He has appeared on Radio Four's The Food Programme, You and Yours and Open Country, and on BBC TV's Masterchef, Celebrity Masterchef, and Professional Masterchef. A regular judge at both the British Cheese Awards and the International Cheese Awards, he has also served on the judging panel for the London Restaurant Awards and on the committee of the Guild of Food Writers.
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Customer Reviews
Most Helpful Customer Reviews
3 of 4 people found the following review helpful
By Wharf Writer
Format:Hardcover
This is a great idea, collecting the stories behind real people's cooking from around the country. I found it a very interesting addition to the food and cookery book canon and and it's very readable just as a book. Rather like one of Charles Campion's previous books, "Fifty Recipes To Stake Your Life On", this is fascinating as it's about people's lives and everyday cooking. The recipes are things you want to eat too, doubly so as you now know why they are cooked as well as how. It makes the recipes much more interesting to know the stories behind them and why people eat what they do. It makes the food and recipes much more approachable and human. More please.
By Nick Graham
Format:Hardcover|Amazon Verified Purchase
A great book by Charles Campion. Don't be deceived by misplaced reviews. This isn't a recipe book, it's a book about British food and the people who cook it. There are recipes which are from the cooks that Charles visited, but those recipes are a part of the wider scope of the book not the whole of it. It's an excellent and interesting volume and something to be read right through. Although the recipes are great and usable (well, I might not go for the road-kill fare of one of the people in the book, fascinated though I was) they are the bits that you will return to having read the book and find that you have a dinner to prepare where one of the items would be good.
Charles Campion writes with clarity, knowledge, warmth and interest. If you're even vaguely interested in food and its preparation and you like good writing then you'll like this.
Charles Campion writes with clarity, knowledge, warmth and interest. If you're even vaguely interested in food and its preparation and you like good writing then you'll like this.
5 of 8 people found the following review helpful
By Susan Martin
Format:Hardcover
As a foodie, I'm a sucker for any writing on food. And boy am I a sucker for having bought this book.
The book purports to report how and what the best home cooks are doing in Britain today. There is no analysis, no research, no opinion, and absolutely no insight. Charles Campion has a few nice dinners around the country and tells us a little bit about the people who cooked it and a few sketchy recipes. That's it. Charles says this is the book he has most enjoyed writing. Presumably because he didn't have to do much beyond pass the desultory scribbles on his napkin to his publisher. Who then padded it out by making the writing big.
Inane, lazy and a complete waste of money. Don't buy.
The book purports to report how and what the best home cooks are doing in Britain today. There is no analysis, no research, no opinion, and absolutely no insight. Charles Campion has a few nice dinners around the country and tells us a little bit about the people who cooked it and a few sketchy recipes. That's it. Charles says this is the book he has most enjoyed writing. Presumably because he didn't have to do much beyond pass the desultory scribbles on his napkin to his publisher. Who then padded it out by making the writing big.
Inane, lazy and a complete waste of money. Don't buy.
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