The Language of Food - Annabel Abbs

'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique. The Language of Food is an intriguing story with characters that leap off the page and live, but what sets it apart from it's contemporaries is Abbs' outstanding prose' 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 feast for the senses, rich with the flavours of Victorian England, I prepared every dish with Eliza and Ann and devoured every page. 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
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