Love Bites: Marital Skirmishes in the Kitchen
(eBook)

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Published
Harper Collins Publishers, 2010.
Format
eBook
Status
Available Online

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Language
English
ISBN
9780007357154

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Christopher Hirst., & Christopher Hirst|AUTHOR. (2010). Love Bites: Marital Skirmishes in the Kitchen . Harper Collins Publishers.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Christopher Hirst and Christopher Hirst|AUTHOR. 2010. Love Bites: Marital Skirmishes in the Kitchen. Harper Collins Publishers.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Christopher Hirst and Christopher Hirst|AUTHOR. Love Bites: Marital Skirmishes in the Kitchen Harper Collins Publishers, 2010.

MLA Citation, 9th Edition (style guide)

Christopher Hirst, and Christopher Hirst|AUTHOR. Love Bites: Marital Skirmishes in the Kitchen Harper Collins Publishers, 2010.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID0af48fbc-4af2-3318-5cb2-9b1aa93ad820-eng
Full titlelove bites marital skirmishes in the kitchen
Authorhirst christopher
Grouping Categorybook
Last Update2023-08-02 21:01:26PM
Last Indexed2024-03-27 02:09:52AM

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Image Sourcehoopla
First LoadedJul 23, 2023
Last UsedMar 6, 2024

Hoopla Extract Information

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    [synopsis] => A witty culinary exploration of both the unusual and the familiar, written by former Independent columnist, Chris Hirst.
On his perilous culinary mission into the kitchen, Hirst proudly seeks to reclaim some of the greatest dishes in modern-day cuisine that we have become bizarrely indifferent to as a nation.
Peppered throughout with the piquant comments and trenchant opinions of Mrs. H, acting as a vocal - though not always enthusiastic - participant, Hirst's lively instruction includes such dining delights as the quintessentially English treat of the pork pie, the history of the humble rhubarb stick and forays into the kitchen to make sticky Seville orange marmalade and grown-up biscuits including dubious amounts of absinthe.
Tackling important questions such as the correct pronunciation of a certain cheesy snack (clearly Welsh rabbit not rarebit), and probing what it was exactly that fascinated our ancestors so much about blancmange (was it the inclusion of meat?), Hirst might not promise perfect results, but guarantees intriguing historical discussion about age-old culinary classics.
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