"Sparkles with anecdote and generous whippings of erudition," wrote Glen Baxter when nominating it as his book of the year in The Observer. "A fascinating book and a great stocking-filler." Mark Taylor, Bristol Evening News. "A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology." Jill Dupleix, The Times. "The result is a gem." Orlando Murrin, Daily Express. "What a brilliant idea. Another triumph for Prospect Books." Derek Cooper.
About the Author
Helen Saberi has written Noshe Djan. Afghan Food and Cookery. She was principal assistant to Alan Davidson on the Oxford Companion to Food and is currently writing a book on Tea for Reaktion Books. The late Alan Davidson was one of Britain's most distinguished writers on food. His books on fish and seafood and the Oxford Companion have severally been hailed as masterpieces.