Egg and Soldiers
Autor Miles Juppen Limba Engleză Hardback – 16 oct 2018
'Here's a book to savour' - Mail on Sunday Miles Jupp (News Quiz presenter, star of Rev, I'm Sorry I Haven't a Clue and The Thick Of It) delves into the mind of his comedy creation Damien Trench - urbane food writer and protagonist of BBC Radio 4's acclaimed sitcom In and Out of the Kitchen. 'Are you Damien Trench?' said the lady operating the stall.
'I might be, ' I said to the lady.
'You are though, aren't you?' she asked.
'Well...yes, ' I agreed. And that was that.
She seized me by both hands, pulled me towards her, and launched into a passionate monologue that covered a selection of dessert recipes that I had once offered up in print, her difficult relationship with soft cheeses and her husband's irritable skin. So intense was her manner that it was extremely difficult to tell if she was scolding or praising me. All I knew was that she was staring so intently at me that I became worried that parts of me would dry up and just drop off like smoked chipotles. Also, her eyes were so extremely wide open that I began to worry that it might be dangerous to let so much light into your head. As soon as she stopped speaking, I thanked her for being willing to share, broke free from her grasp, panic-bought three punnets of raspberries on the way out and then sprinted back to the Uno as fast as fast can be. 'Whether you're already a fan of Jupp's bumbling bon viveur, or are stumbling across him for the first time, here's a book to savour.' Mail on Sunday
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Specificații
ISBN-13: 9781472239914
ISBN-10: 1472239911
Pagini: 320
Dimensiuni: 150 x 236 x 30 mm
Greutate: 0.57 kg
Editura: Headline
ISBN-10: 1472239911
Pagini: 320
Dimensiuni: 150 x 236 x 30 mm
Greutate: 0.57 kg
Editura: Headline
Descriere
A charming childhood memoir (with postcards from the present) by cookery writer Damien Trench, star of Miles Jupp's Radio 4 series, In and Out of the Kitchen.
Recenzii
[Damien Trench] is a glorious comic creation . . . Jupp has transferred him from radio and TV on to the page in a highly effective manner. A gloriously enjoyable read from start to finish.
Whether you're already a fan of Jupp's bumbling bon viveur, or are stumbling across him for the first time, here's a book to savour.
Damien Trench is one of the most well-respected cookery writers working today. But what were the formative experiences that sent him on the path to such culinary acclaim? In Egg and Soldiers, Damien opens up for the first time about his childhood - from the blissful early years playing with wooden cookery sets at 'Tiny Steps' nursery, to more traumatic episodes (The Swiss Cottage Poo incident and subsequent therapy, for example), to adolescence (Judo classes and his first visit to a National Trust property) and, of course, how he fell in love with food.
Along the way there are postcards from the present, as Damien relates astute observations on the trials of modern life, illuminating conversations with his partner Anthony, and thought-provoking anecdotes from food festivals and the like. At last, the lid has been lifted on one of the most interesting voices in modern cookery writing.
Whether you're already a fan of Jupp's bumbling bon viveur, or are stumbling across him for the first time, here's a book to savour.
Damien Trench is one of the most well-respected cookery writers working today. But what were the formative experiences that sent him on the path to such culinary acclaim? In Egg and Soldiers, Damien opens up for the first time about his childhood - from the blissful early years playing with wooden cookery sets at 'Tiny Steps' nursery, to more traumatic episodes (The Swiss Cottage Poo incident and subsequent therapy, for example), to adolescence (Judo classes and his first visit to a National Trust property) and, of course, how he fell in love with food.
Along the way there are postcards from the present, as Damien relates astute observations on the trials of modern life, illuminating conversations with his partner Anthony, and thought-provoking anecdotes from food festivals and the like. At last, the lid has been lifted on one of the most interesting voices in modern cookery writing.