Consider the Fork: A History of How We Cook and Eat

3,76 valoración promedio
( 5.485 valoraciones por GoodReads )
 
9780141049083: Consider the Fork: A History of How We Cook and Eat
Review:

A cracking good read, as enjoyable as it is enlightening (Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons')

Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity (Lucy Lethbridge Observer)

[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery ( ELLE magazine)

A graceful study (Steven Poole Guardian)

From the Publisher:

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live.

This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens.

Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.

'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons'

'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer

'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine

'A graceful study' Steven Poole, Guardian

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1.

Wilson, Bee
Editorial: Penguin Books Ltd, United Kingdom (2014)
ISBN 10: 0141049081 ISBN 13: 9780141049083
Nuevos Paperback Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción Penguin Books Ltd, United Kingdom, 2014. Paperback. Estado de conservación: New. 188 x 128 mm. Language: English . Brand New Book. Bee Wilson is the food writer and historian who writes as the Kitchen Thinker in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, The Kitchen Thinker in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled! Before she became a food writer, she was a Research Fellow in History at St John s College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. A cracking good read, as enjoyable as it is enlightening Raymond Blanc, Chef-Patron Le Manoir aux Quat Saisons Wonderful .Witty, scholarly, utterly absorbing and fired by infectious curiosity Lucy Lethbridge, Observer [A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery ELLE magazine A graceful study Steven Poole, Guardian. Nº de ref. de la librería APG9780141049083

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Wilson, Bee
ISBN 10: 0141049081 ISBN 13: 9780141049083
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Wilson, Bee
Editorial: Penguin Books Ltd 2013-10-24, London (2013)
ISBN 10: 0141049081 ISBN 13: 9780141049083
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Descripción Penguin Books Ltd 2013-10-24, London, 2013. paperback. Estado de conservación: New. Nº de ref. de la librería 9780141049083

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Wilson, Bee
Editorial: Penguin Books Ltd, United Kingdom (2014)
ISBN 10: 0141049081 ISBN 13: 9780141049083
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Descripción Penguin Books Ltd, United Kingdom, 2014. Paperback. Estado de conservación: New. 188 x 128 mm. Language: English . Brand New Book. Bee Wilson is the food writer and historian who writes as the Kitchen Thinker in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, The Kitchen Thinker in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled! Before she became a food writer, she was a Research Fellow in History at St John s College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. A cracking good read, as enjoyable as it is enlightening Raymond Blanc, Chef-Patron Le Manoir aux Quat Saisons Wonderful .Witty, scholarly, utterly absorbing and fired by infectious curiosity Lucy Lethbridge, Observer [A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery ELLE magazine A graceful study Steven Poole, Guardian. Nº de ref. de la librería APG9780141049083

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Wilson, Bee
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Descripción Penguin Books Ltd, 2013. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería CP-9780141049083

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Wilson, Bee
Editorial: Penguin (2013)
ISBN 10: 0141049081 ISBN 13: 9780141049083
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Descripción Penguin, 2013. Paperback. Estado de conservación: Brand New. 416 pages. In Stock. Nº de ref. de la librería __0141049081

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Wilson, Bee
Editorial: Penguin Books Ltd (2013)
ISBN 10: 0141049081 ISBN 13: 9780141049083
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Descripción Penguin Books Ltd, 2013. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0141049081

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