How the British Fell in Love with Food
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The Guild of Food Writers was formed in 1985 and now has around 400 authors, broadcasters and journalists among its members. Beginning with articles written a few years before the Guild’s formation, this anthology of food writing and recipes celebrated its 25th anniversary. The selections are on themes including the rise of the celebrity chef, the arrival of new ingredients, and pies and puddings, with contributions by, among many others, Rick Stein, Mary Berry, Xanthe Clay and Hugh Fearnley-Whittingstall.