Full English
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Product Description
Book Description
Tom Parker-Bowles tells the story of the British through our love-affair with food
Product Description
From West Country cider brewers to Yorkshire tripe dressers, Tom meets the punters and producers at the heart of our food traditions. He samples the very best of real English food: Bury black pudding, home-cured Wiltshire bacon and the planet's finest cheddar.
But Full English is no paean to an imagined land where yokels sip ale together while chomping on pork pies. Tom's quest delves beneath the surface to unearth the real story behind our eating habits, and what the food of today says about us: organic heaven or mass-produced hell?
Peppered with mouth-watering recipes and recommendations, Tom's pilgrimage maps out England's defining dishes: Fish & Chips in the North, Balti in the midlands, Snail Porridge at the Fat Duck. But it is the colourful characters we meet along the way who truly bring Full English to life.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
I have tried to read this book twice now, and both times I found it uninspiring, cherry picked a few chapters and given up reading it. The style of writing isn't too bad and I get the impression the author is probably a decent enough chap to hang out and talk food with, but the book doesn't work for me. The Midlands chapter is about Balti. He starts off going into a nice level of detail, and introduces a road trip he is taking with a couple of friends to explore Balti. But just as it gets interesting, the chapter fizzles out and he's on to a different region of the country. It definitely isn't "full" English as he barely scrapes a very tiny bit of part of the surface. Focusing on Balti, Black Pudding and Pie and Mash shops does not make a very interesting book about the British and their food. It smacks of a book that was largely written without setting foot outside of London; picking up on tired stories of well known regional specialities. Bury market black pudding is famous because Tom and many celebrity chefs keep talking about it, not because it tastes any better than many other black puddings made around the north. Sooner or later someone will realise that a better book would depart from the same old stories about the same old food. Sorry Tom.
Format:Paperback
Whilst not professing to be a comprehensive expose of English food, Full English is nonetheless an informative, entertaining and stunningly well researched tour of some of England's more widely accepted regional delights. The emphasis here is on 'some' as great gastronomic swathes of the country have been all but ignored. The "North" ends at Fleetwood and the oyster bays of Kent constitute the "East" while the pie and mash shops of London get a chapter all to themselves. Perhaps the omission of such delicacies as Cornish pilchards, Norfolk crab or Melton Mowbray pork pie can be rectified with a follow up to this book.
The titular meal also gets a chapter to itself, this more fittingly with the author not only delving into the history of the breakfast but also road testing the versions available from a local 'caff' through to the Blumenthaled Little Chef at Popham. His writing, as always, provides plenty to smile about as well as filling in some of the gaps in our knowledge of what is turning out to be a national obsession. I do differ with him on one point though; baked beans do have a place on the English breakfast plate but you have to build a barrier (sausage or bacon) to prevent the tomato sauce from blending into the yolk of your perfectly fried egg. Go on Tom, try it!
The titular meal also gets a chapter to itself, this more fittingly with the author not only delving into the history of the breakfast but also road testing the versions available from a local 'caff' through to the Blumenthaled Little Chef at Popham. His writing, as always, provides plenty to smile about as well as filling in some of the gaps in our knowledge of what is turning out to be a national obsession. I do differ with him on one point though; baked beans do have a place on the English breakfast plate but you have to build a barrier (sausage or bacon) to prevent the tomato sauce from blending into the yolk of your perfectly fried egg. Go on Tom, try it!
3 of 5 people found the following review helpful
Format:Paperback
An interesting follow up to his previous book, this is an insightful and entertaining read.
Most Recent Customer Reviews
Entertaining and really useful!
It's a great read - very entertaining and informative on a subject that hasn't been well covered in the past. Read more
Published on 26 Aug 2009 by Film Me
Utterly engaging!
This is an utterly engaging read -- fantastic, and foodies and non-foodies alike will find it fascinating and fun. I highly recommend it!
Published on 11 Aug 2009 by B - arl
Pleasant enough, but no substance and a tad pointless.
This book is amusing enough and not all bad, but it is a bit pointless. The book makes no assertions, teaches the reader very little and doesn't have much in the way of history or... Read more
Published on 11 Aug 2009 by KP.
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