LAND THAT THYME FORGOT THE - Hardcover

Black, William

Hardcover

ISBN 10: 0593053621 ISBN 13: 9780593053621

Publisher: Bantam Press, 2005

Synopsis

In the spirit of AL DENTE, THE LAND THAT THYME FORGOT will describe the intrepid gastronome's search for the heart and soul of Britain through the food we eat. William Black talks to producers, restaurateurs, visits the great and the awful, and seeks out the country's disappearing specialities - tripe, Singing Hinnies, solomongundy, Hindle wakes, Sussex Pond pudding and flummery. Great names, but who on earth still eats, let alone cooks, them? Britain has a very rich culinary tradition though it is only now that we seem ready to reclaim it. Our meat can be among the best, and the worst. The quality of our cheeses has improved exponentially over the past few years. Farmer's markets are thriving. Our restaurant culture is burgeoning, and we have almost got over those ancient Puritan diktats that pleasure is somehow just not what life is all about. So, perhaps even if we have been a little forgotten in the league of culinary greats, times really are a-changing. William goes in search of lobscouse in Liverpool, finds salmon in the Severn and cheddar in, well, Cheddar. This journey through the lost traditions of British cuisine is never less than fascinating. Prepare to be amazed ...

About this title

About the Author

is the author of AL DENTE and the co-author with Sophie Grigson of several bestselling books: Fish, Organic and Travels a la Carte. He was the winner of the Glenfiddich award for his television programme Matters of Taste and he has sourced ingredients (fish in particular) for many of the UK's finest restaurants. He lives in Oxfordshire.

From the Back Cover

The Land that Thyme Forgot is William Black's investigation into the heart and soul of British food. Our intrepid gastronome talks to producers and restaurateurs, visits the great and the awful, and seeks out the country's disappearing specialities - tripe, Singing Hinnies, solomongundy, Hindle wakes, Sussex Pond pudding and flummery. Great names, but who on earth still eats them, let alone cooks them?

Britain has a very rich culinary tradition though it is only now that we seem ready to reclaim it. Our meat can be among the best, and the worst. The quality of our cheeses has improved exponentially over the past few years. Farmers' markets are thriving. Our restaurant culture is burgeoning, and we have almost got over the ancient Puritan diktat which states that pleasure is somehow just not what life is about. So perhaps, even if we have been languishing near the bottom of the culinary league, times really are a-changing.

William goes in search of lobscouse in Liverpool, finds salmon in the Severn and cheddar in, well, Cheddar. This journey through the lost traditions of British cuisine is never less than fascinating. Prepare to be amazed . . .

Edition details

• Publisher: Bantam Press
• Publication date: 2005
• Language: English
• ISBN 10: 0593053621
• ISBN 13: 9780593053621
• Binding: Hardcover
• Edition number: 1
• Number of pages: 368