Book Readings

Mark Crick’s  Kafka’s Soup: A Complete History of World Literature in 17 recipes is a book often borrowed and seldom returned.  It is a joy to dip into this collection of literary pastiches for recipes written in the style of Raymond Chandler, Irvine Welsh, Charles Dickens, John Steinbeck, Homer, Chaucer and so on.

Mediaeval dairy-maid milking cow

Ned Palmer reads three extracts from his A Cheesemonger's History of the British Isles.

Edward Trencom has bumbled through life, relying on his trusty nose to turn the family cheese shop into the most celebrated fromagerie in England. But his world is turned upside down when he stumbles across a crate of family papers. To his horror, Edward discovers that nine previous generations of his family have come to sticky ends because of their noses. Giles Milton, the author, has chosen two passages to read from this, his first novel.

Corinna Sargood: the recipe

Anne Sedgwick reads 'The recipe: the dish that saved my bacon' from The Village in the Valley, by Corinna Sargood.

La Vita é Dolce: Letitia Clarke

Letitia Clarke’s second book is La Vitaè Dolce. She read two extracts from it for Talking of Food.

Letitia Clarke: Bitter Honey

Chef, artist and food-writer Letitia Clarke reads an extract from her first book Bitter Honey: Recipes and Stories from the Island of Sardinia.

Patience Gray: Honey from a Weed

Honey from a Weed is a passionate record of the life of Patience Gray with her sculptor husband in Tuscany, Catalonia, the Cyclades and Apulia. Avena Mansergh-Wallace reads three extracts for us.

Mrs Cromwell's Cookbook

Mrs Cromwell's Cookbook was published in 1664, long after the "Commonwealth" under Oliver Cromwell, with an intention to discredit the Cromwells as having been unsuited to run the country.