Pudding by Jeri Quinzio
A Global History (Reaktion Books - Edible)

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The author has filled her slim volume with entertaining food facts, memoirs and clever illustrations, as well as historical and contemporary recipes.
-Toronto Star

Synopsis

Like a rich plum pudding, Pudding: A Global History is bursting with choice morsels. From cookbooks and family recipes to novels, poems, songs and cartoons, it tells the story of puddings and how they developed from early savoury, sausage-like mixtures to today’s sweet and sticky confections. Tracing the development of a range of puddings and explaining how advances in kitchen equipment have changed them over time, award-winning author Jeri Quinzio describes the many ways cooks from around the world have made them, from black pudding to the festive Christmas pudding.
Whether you make them or just indulge in them; whether your interest is history, culture or cooking; whether your favourite is Yorkshire pudding or rice pudding: if you love a good story and a good pudding, this book is for you.
 

About Jeri Quinzio

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Jeri Quinzio is a freelance writer specializing in food history and the author of Of Sugar and Snow: A History of Ice Cream Making.
 
Published February 26, 2013 by Reaktion Books. 128 pages
Genres: History, Cooking. Non-fiction
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Toronto Star

Good
Reviewed by Joyce McKerrow on Jan 20 2013

The author has filled her slim volume with entertaining food facts, memoirs and clever illustrations, as well as historical and contemporary recipes.

Read Full Review of Pudding: A Global History (Re... | See more reviews from Toronto Star

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