The Kitchen Magpie
A delicious melange of culinary curiosities, fascinating facts, amazing anecdotes and expert tips for the food-lover
Published on 1. May 2014
Book
Hardback
288 pages
978-1-84831-663-8 (ISBN)
Description
Join award-winning writer James Steen for a feast of food and drink facts and culinary curiosities.
Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.
With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, this mouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice.
Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.
With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, this mouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice.
Reviews / Votes
'The Kitchen Magpie is a very funny, richly rewarding, happy celebration of food. What a joyful companion!' -- Raymond Blanc OBE 'James Steen has made a comedy of gastronomy - I love this book!' -- Marco Pierre White 'Deliciously entertaining ... highly recommended.' * Piers Morgan * 'A lovely, little, bonkers book. Every loo deserves one.' -- William Sitwell * Editor, Waitrose Kitchen * 'The most amusing book about food I've ever read.' -- Adam Byatt * chef-patron, Trinity * 'I LOVE it! It is like tucking into a delicious dish' * Ken Hom * 'If you are keen to rediscover the fun and sheer Bacchanalian pleasure of food in a slightly bonkers format you will thoroughly enjoy this.' * Spear's * 'A delightful treasure trove of food facts, anecdotes and recipes to dip in and out. From medieval customs to food for astronauts, this lively little compendium never fails to entertain. Perfect for foodies ...' * Waterstones.com * 'Witty and such fun' -- Bee Wilson 'The cookbook-buying trend can become wearing ... This little book is a delightful antidote.' * The Field *More details
Language
English
Place of publication
Duxford
United Kingdom
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 205 mm
Width: 136 mm
Thickness: 25 mm
Weight
330 gr
ISBN-13
978-1-84831-663-8 (9781848316638)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
James Steen is an award-winning journalist, food writer, author and ghostwriter. He has a deep fascination for both the cook and cooking, and collaborates with great chefs. He ghosted the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life) and Keith Floyd (Stirred But Not Shaken). His other books include Marco Made Easy and Kitchen Secrets. He is a consultant to small-but-pioneering food companies, and contributes to a wide variety of publications. James lives in London with his wife Louise and their children, Charlie, Billy and Daisy.