Overview

Full Product Details

9780465056972

Table of Contents

Reviews

<br> Reading [ Consider the Fork ] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read. -- Los Angeles Times <br><br> Delightful... [An] ebulliently written and unobtrusively learned survey. -- Harper's Magazine <br><br> [A] sparkling...fascinating and entertaining book. -- The Sunday Times (London)<br><br> One part science, one part history, and a generous dash of fun. -- Good Housekeeping <br><br> Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.... [She is] a congenial kitchen oracle. -- New York Times Book Review <br><br> Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables. -- New Republic <br><br> A delightfully informative history of cooking and eating. -- ELLE Magazine <br><br> Wilson is a good tour guide.... [A] dizzying, entertaining ride. -- Wall Street Journal <br><br> A book to savour.... You will never look at a kitchen knife in the same way again. -- The Independent (London)<br>

Reading [ Consider the Fork ] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read. -- Los Angeles Times Delightful... [An] ebulliently written and unobtrusively learned survey. -- Harper's Magazine [A] sparkling...fascinating and entertaining book. -- The Sunday Times (London) One part science, one part history, and a generous dash of fun. -- Good Housekeeping Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.... [She is] a congenial kitchen oracle. -- New York Times Book Review Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables. -- New Republic A delightfully informative history of cooking and eating. -- ELLE Magazine Wilson is a good tour guide.... [A] dizzying, entertaining ride. -- Wall Street Journal A book to savour.... You will never look at a kitchen knife in the same way again. -- The Independent (London)

Author Information

Bee Wilson is a food writer, historian, and author of three books, including Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee. Wilson served as the food columnist for the New Statesman for five years, and currently writes a weekly food column for The Sunday Telegraph's Stella magazine. Wilson lives in Cambridge, England.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available