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Pudding: A Global History (Edible), by Jeri Quinzio
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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.
- Sales Rank: #1824612 in eBooks
- Published on: 2013-02-26
- Released on: 2013-02-26
- Format: Kindle eBook
Review
“The author has filled her slim volume with entertaining food facts, memoirs and clever illustrations, as well as historical and contemporary recipes.” (Toronto Star)
About the Author
Jeri Quinzio is a freelance writer specializing in food history and the author of Of Sugar and Snow: A History of Ice Cream Making.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Don't be hasty to assume that pudding is dull.
By lyndonbrecht
As an American I have always been mystified by references in British sources and literature about blood puddings and Christmas puddings. The only pudding I knew came out of a box. I was appalled that people would eat blood, but couldn't wrap my adolescent head around the concept of a blood pudding. That was long ago and I have been mystified but not enough to go look it up. Lo, here's Quinzio's book on puddings, and now I know. Still seems weird.
This is excellent food writing, even if the concept of pudding having a history seems a tad odd. The book is a fast, entertaining and quite informative read. The illustrations are excellent. This short book has a dozen chapters, among them a chapter each on meat puddings, blood puddings, hasty puddings, bread puddings, rice puddings and Christmas puddings. The book has recipes in a section at the end.
She writes that the traditional puddings were often served at the start of a meal to fill diners up and curb the appetite before more expensive food was served. There seems to be a proletarian aspect to pudding.
1 of 1 people found the following review helpful.
Who would think pudding could be such fun?
By Barbara Mende
I love pudding, and this book has introduced me to kinds I never even knew about. I not only learned a lot from it about pudding, but about social history - all the different kinds of people who ate it on so many different occasions. In Alice in Wonderland, the Red Queen introduced Alice to a plum pudding so she wouldn't be able to eat it, because it would be an acquaintance. Well, I was delighted to make the acquaintance of many puddings through this book, but look forward to eating them anyway.
0 of 0 people found the following review helpful.
Lots more than plum pudding
By EllenBoston
Quinzio writes with a light, humorous touch in this slim book chock full of information about the history and variety of puddings worldwide. You'll find recipes and charming anecdotes about all sorts of puddings from hearty, main dish steak and kidney pudding to light, whiskey-flavored bread pudding dessert. "Pudding A Global History" is a perfect gift for anyone who appreciates food and fine writing.
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