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Edibull: The Little Book of Pseud Food

Edibull: The Little Book of Pseud Food


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About the Book

In the tradition of the successful LITTLE BOOKS OF BOLLOCKS, comes this highly amusing and discerning look at our obsession with food and the way we eat If you were to make a list of your top five topics of conversations, eating and dieting are likely to feature prominently. In EDIBULL: THE LITTLE BOOK OF FOOD, Sue Chef tucks into our obsession with the world of food from fashionable funghi to (infinitely less tempting) fitness fads. Tossing the exotic fruit coulis and beds of highly bred lettuce aside, Sue Chef presents us with some hilarious and poignant truths about this love of all things edible. * In culinary terms a cow is defined as a steak tartare that is free to leave the restaurant * The rich are embarrassed by their wealth. They feel they have lost touch with their peasant roots. Help them out by serving them peasant roots and charging them a substantial portion of their wealth * There are only two varieties of breakfast - cooked and continental. Cooked is bacon and eggs. Continental is everything else. Do not specify the continent * To be reputable a salad must contain leaves that no one has heard of. Be the one to discover grass. Or to rediscover lettuce * A filo pastry is a pic with ambition * Escalopes are small steaks. Medallions are small escalopes. Punters know medallions are tiny but they think the animal fought in the war * Nutritionists agree that regular barbecues are the fastest way to fatten a dog * Bearnaise and hollandaise are French for bacteria. The English equivalent is a bowl of mints by the till

About the Author :
SUE CHEF spent her formative years under some of the masters of English cuisine. She then went on to learn to cook. But it wasn't until she took over the Cafe de la Cuillere Grasse in the Old Kent Road that she became a culinary celebrity. Her Oeuf et Frites a l'Anglaise and her Delice des Anges have becomes standards on menus throughout the country, as has her inimitable Saucisson et Puree de Pommes de Terre a l'Oxo. Sue Chef lives in London and appears regularly on the BBC's STUFF THAT.


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Product Details
  • ISBN-13: 9780743430128
  • Publisher: Simon & Schuster
  • Publisher Imprint: Pocket Books
  • Height: 95 mm
  • ISBN-10: 0743430123
  • Publisher Date: 24 Nov 2001
  • Binding: Paperback
  • Width: 85 mm


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