{"title":"Books by Jacqui Wood","description":null,"products":[{"product_id":"9780750992237","title":"Tasting the Past: Recipes from George III to Victoria","description":"\u003cp\u003e\u003cstrong\u003eThe many influences of the past on our diet make the concept of ‘British food’ very hard to define.\u003c\/strong\u003e The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. \u003cem\u003eTasting the Past: Recipes from George III to Victoria\u003c\/em\u003e documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on ‘Indian’ cooking that the imperial endeavours of the Victorians brought back home.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56294630162805,"sku":"9780750992237","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780750992237_e7f677ed-9f9e-4001-93ad-8b44c3336052.jpg?v=1786014626"},{"product_id":"9780752419435","title":"Prehistoric Cooking","description":"\u003cp\u003e\u003cstrong\u003eIf you imagine that our ancient forbears ate weak gruel, some meat, and bread so hard that it was practically inedible, Jacqui Wood's study and recreation of ancient cooking methods and recipes will be a revelation.\u003c\/strong\u003e Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.\u003c\/p\u003e\u003cp\u003eA general overview of the lifestyle of our prehistoric ancestors is followed by detailed sections (plus cookbook-style recipes) on: bread; dairy foods; meat, fish and vegetable stews; cooking with hot stones; clay-baked food; salt and the seashore menu; peas, beans and lentils; herbs and spices; vegetables; yeast, wine, beer and teas; sweets and puddings. At the end of the book you will realise that a barbecue in the summer need not be sausages on a gas cooker; it could be fish wrapped in grasses and clay, baked in a fire pit at the end of the garden, followed by sweet fruit, seaweed jelly and washed down by Neolithic wine.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56297563226485,"sku":"9780752419435","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780752419435_3cb29c0a-0b21-4935-9d1e-64bb690ddc0f.jpg?v=1786016201"},{"product_id":"9780750993876","title":"Tasting the Past: Recipes from the Second World War to the 1980s","description":"\u003cp\u003e\u003cstrong\u003eThe many influences of the past on our diet today make the concept of ‘British food’ very hard to define.\u003c\/strong\u003e The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eTasting the Past: Recipes from the Second World War to the 1980s\u003c\/em\u003e documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56298910122357,"sku":"9780750993876","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780750993876_d37a4a10-b956-4e1b-8272-e28c8659ec29.jpg?v=1786014658"}],"url":"https:\/\/backstory.london\/collections\/author-jacqui-wood.oembed","provider":"Backstory","version":"1.0","type":"link"}