"Life without pudding is unthinkable."
Tamasin Day-Lewis
And, there you have it. My inspiration from Nigel Slater's, Eating for England, would have to be pudding. His firmly tongue-in-cheek book of essays on the food quirks of that nation, is our current Cook the Books Club selection. Our assignment was to read the book, and then to cook and post about something it inspired.
This is not your pick up, and can't stop reading thriller, or romance novel. It can be read between those sorts of books very easily. Taken up and put down at leisure. A selection of stand alone, funny vignettes and little rants on the quirks, habits, and treasured food traditions of Britain, it is a loosely informative, enjoyable romp. We learn such things as the usefulness of the Aga (mainly for making proper toast and keeping the dog warm), what makes a perfect Welsh Rarebit, the erotic appeal of a Cadbury's Flake, and the history and social indications of Trifle. Good fun throughout.
I especially enjoyed Slater's dissertation on Boiled Brussels Sprouts, since Bob has just laid down the law around here, insisting they be boiled or steamed only. None of that roasted, caramelized bunk. Which, personally I don't really care, I just let him eat them ALL.
