Fish, Flesh And Good Red Herring

by Alice Thomas Ellis

From the cooking methods of Ulysses to Victorian nursery fare, from Biblical food facts to modern food fads, Alice Thomas Ellis takes delight in all things gastronomical, and generously seasons her gallimaufry with anecdote and wit. Fish, Flesh and Good Red Herring is a delectable culinary history catering to all tastes - as well as revealing some unusual we learn that Charles Darwin proclaimed roast armadillo 'a most excellent dish'; that Elvis Presley adored cooked squirrel; and that British infants once devoured sugared mice - real ones! Garnished throughout with extracts from famous food writers including Brilliat-Savarin, Mrs Beeton, and Elizabeth Craig, there are recipes to relish and historical titbits to we are taken from the sumptuous eighteenth-century banquet to the gossipy literary lunch, from the misery of rationing to the gluttony of the Roman feast. And cooking practices of some of the most celebrated chefs are shared with us -- as well as the grisly fates of those not so highly King Henry VIII boiled two of his cooks, whereas Ivan the Terrible preferred his fried.

Genres: Food, History, Nonfiction, Food and Drink

Paperback

First published September 2, 2004

About the author

Alice Thomas Ellis was short-listed for the Booker prize for The 27th Kingdom. She is the author of A Welsh Childhood (autobiography), Fairy Tale and several other novels including The Summerhouse Trilogy, made into a movie starring Jeanne Moreau and Joan Plowright.

Reviews

[Terry Mark · Rating 3 out of 5]

I liked the first three chapters of this book infact it made me laugh so much whilst reading it on a train it brought me to tears. The middle section I found a bit tedious at times although was still amused by ATE's wry humour after making comments about some of the recipes and etiquette of the time. It also had a rather amusing last few chapters covering vegetables etc. I've read all her other novels which I loved and had many chuckles.

[Gail Kennon · Rating 2 out of 5]

i like her tone and humorous asides but did not realize there would be tons and tons of detailed recipes often with lettering we don't use anymore..i found the latter very tedious. but i'm not someone who reads recipes for relaxation. not much of a cook.

[Amy W · Rating 4 out of 5]

Given her absolutely scathing opinions about some of the modern approaches to cooking, eating, and entertaining, I think it would probably be terrifying to have Alice Thomas Ellis sit at my table. Nonetheless, since I read this book, her voice is often with me in the kitchen as I remember the weird and wonderful tidbits about food that she reveals in this "gallimaufry". It's full of fascinating facts about why we eat what we eat, cook it the way we do, and even why we've developed certain routines for washing up. Sugar mouse, anyone?

[Megan · Rating 1 out of 5]

I couldn't even finish this, which is extremely rare for me. I was bored and she was so full of herself that I couldn't even be bothered to get through the whole thing. FAIL.

[Raquel Stewart · Rating 3 out of 5]

I don't know if I was more entertained by the cooking history or her constipated tone.

[Anne Hosking · Rating 5 out of 5]

Simply outstanding in its genre !

[Anne · Rating 4 out of 5]

This book was simply fun to read.