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William Black is the author of Al Dente and the co-author with Sophie Grigson of several bestselling books- Fish, Organic and Travels la Carte. He was the winner of the Glenfiddich award for his television programme Matters of Taste and he has sourced ingredients (fish in particular) for many of the UK's finest restaurants. He lives in Oxfordshire.
'A fascinating tour round our food roots... An edible H.V. Morton - I loved it and so will you' -- Clarissa Dickson Wright 'William Black's book confirms my long-held belief that British food has a history to match any other cuisine in the world. Tragically, we've almost entirely lost touch with this heritage, but this book is a heroic step in the right direction' -- Antony Worrall Thompson 'The food world's answer to Bill Bryson' * Yorkshire Post * 'Black's history is fascinating to any reader...provides new insight into Britain's love/hate affair with food' * Waterstone's Books Quarterly * 'He delights in the overlooked and the downright unfashionable...if you've ever wondered what exactly is clapshot, or cockaleekie, or cullen skink, then this is a book for you' * Eastern Daily Press *
