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The Language of Food
- Lu par : Esther Wane, Heather Long
- Durée : 10 h et 20 min
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The Language of Food
Lu par :
Esther Wane, Heather Long
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Description
'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique' Santa Montefiore
Eliza Acton, despite having never before boiled an egg, became one of the world’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.
Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye.
‘I love Abbs’s writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet’ Clare Pooley
'A literary - and culinary - triumph!' Hazel Gaynor
‘Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud’ Bridget Collins
'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton’s meals would have... I adored it' Polly Crosby
‘Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well’ Vanessa Nicolson
'Two of my favourite topics in one elegantly written novel - women’s lives and food history. I absolutely loved it' Polly Russell
'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott
‘Richly imagined and emotionally tender’ Pen Vogler
'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn
'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome
Eliza Acton, despite having never before boiled an egg, became one of the world’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.
Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye.
‘I love Abbs’s writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet’ Clare Pooley
'A literary - and culinary - triumph!' Hazel Gaynor
‘Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud’ Bridget Collins
'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton’s meals would have... I adored it' Polly Crosby
‘Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well’ Vanessa Nicolson
'Two of my favourite topics in one elegantly written novel - women’s lives and food history. I absolutely loved it' Polly Russell
'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott
‘Richly imagined and emotionally tender’ Pen Vogler
'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn
'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome
©2022 Annabel Abbs (P)2022 Simon & Schuster, UK
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Commentaires
‘Best Feel Good Books of 2021' Washington Post
‘Best New Historical Novels’ New York Times
‘Best New Historical Novels’ New York Times
“A compelling tale of friendship, freedom and food” BBC History Magazine
“Based on real-life events, The Language of Food shines a light on the woman who invented the recipe as we know it today, and whose fascinating story has long been overlooked” History Revealed Magazine
“Based on the life of cookbook writer Eliza Acton, this is a really charming historical novel that’s full of gorgeous recipes and descriptions of food. At its core is the heart-warming story of the class-defying friendship between Eliza and Ann Kirby, her kitchen help” GOOD HOUSEKEEPING
“This charming story of a friendship that was formed in a kitchen is based on the real life of food writer and poet Eliza Acton, who created one of Britain’s first cookery books. I loved the bond that she and her kitchen help Anna Kirby forge despite the huge difference in their class; they’re both very determined women. A fabulous historical novel” PRIMA
“Eliza Acton had never even boiled an egg so how did she become a successful cookery writer? We find out in this beautiful fictionalisation of her life. It is 1835 and poet Eliza is told by her publisher to write a cookery book instead. Disheartened but determined, she hires teenagers Ann Kirby to help her. Over the next 10 years they develop a friendship that sees them change the face of cookery writing forever” WOMAN & HOME
"Before Nigella, before Julia Childs, before even Mrs Beeton, there was Eliza Acton who dreams of being a poet but in 1835, the only way for her to get published and to keep her family in funds is to write a cookery book. To this end, Eliza takes on a maid, Ann Kirby, and forge an unlikely partnership even as Eliza embarks on writing what is now considered the first modern cookery book.Told from both Eliza and Ann’s voices, The Language Of Food, is a feast for the senses and also shows that its friendship, rather than food, that nourishes the soul. Julie And Julia but make it Victorian!" RED
“Cleverly wearing together the story of how Modern Cookery for Private Families came to be written, the author divides the narrative voice between Acton and Kirby, her housemaid, two women from different backgrounds, but who share the same feelings of frustration and loneliness… The pair are beautifully fleshed out characters, who become adept at the balancing of tastes, textures and unfamiliar spices” COUNTRY LIFE
"A feast for the senses, this inspiring book is about friendship, passion and determination. I loved it!" MY WEEKLY
"The two women’s exploration of food and friendship is winningly told and we are rooting for Eliza in her quest for independence and publishing success. The novel comes with some of Eliza’s recipes; and I can gluttonously report that the chocolate custards are as delicious as the novel" THE TIMES
“Eliza Acton had never even boiled an egg, so how did she become of the top cookery writers of all time? We find out in this beautiful fictionalisation of her life” WOMAN and WOMAN'S WEEKLY
“Based on real-life events, The Language of Food shines a light on the woman who invented the recipe as we know it today, and whose fascinating story has long been overlooked” History Revealed Magazine
“Based on the life of cookbook writer Eliza Acton, this is a really charming historical novel that’s full of gorgeous recipes and descriptions of food. At its core is the heart-warming story of the class-defying friendship between Eliza and Ann Kirby, her kitchen help” GOOD HOUSEKEEPING
“This charming story of a friendship that was formed in a kitchen is based on the real life of food writer and poet Eliza Acton, who created one of Britain’s first cookery books. I loved the bond that she and her kitchen help Anna Kirby forge despite the huge difference in their class; they’re both very determined women. A fabulous historical novel” PRIMA
“Eliza Acton had never even boiled an egg so how did she become a successful cookery writer? We find out in this beautiful fictionalisation of her life. It is 1835 and poet Eliza is told by her publisher to write a cookery book instead. Disheartened but determined, she hires teenagers Ann Kirby to help her. Over the next 10 years they develop a friendship that sees them change the face of cookery writing forever” WOMAN & HOME
"Before Nigella, before Julia Childs, before even Mrs Beeton, there was Eliza Acton who dreams of being a poet but in 1835, the only way for her to get published and to keep her family in funds is to write a cookery book. To this end, Eliza takes on a maid, Ann Kirby, and forge an unlikely partnership even as Eliza embarks on writing what is now considered the first modern cookery book.Told from both Eliza and Ann’s voices, The Language Of Food, is a feast for the senses and also shows that its friendship, rather than food, that nourishes the soul. Julie And Julia but make it Victorian!" RED
“Cleverly wearing together the story of how Modern Cookery for Private Families came to be written, the author divides the narrative voice between Acton and Kirby, her housemaid, two women from different backgrounds, but who share the same feelings of frustration and loneliness… The pair are beautifully fleshed out characters, who become adept at the balancing of tastes, textures and unfamiliar spices” COUNTRY LIFE
"A feast for the senses, this inspiring book is about friendship, passion and determination. I loved it!" MY WEEKLY
"The two women’s exploration of food and friendship is winningly told and we are rooting for Eliza in her quest for independence and publishing success. The novel comes with some of Eliza’s recipes; and I can gluttonously report that the chocolate custards are as delicious as the novel" THE TIMES
“Eliza Acton had never even boiled an egg, so how did she become of the top cookery writers of all time? We find out in this beautiful fictionalisation of her life” WOMAN and WOMAN'S WEEKLY
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