A History of English Food

This is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *
Magnificently eccentric and robustly informative... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *

Combining her two great passions of food and history, she takes us on a chatty and fascinating crawl
from Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative

* Daily Mail *
CDW has produced a most relishable feast -- The Monday Book * Independent *
One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *