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| #4349252 in Books | 2011-10-01 | Original language:English | PDF # 1 | 7.32 x4.88 x.0l,.0 | File type: PDF | 80 pages||1 of 1 people found the following review helpful.| Really good fun read|By Charles Stewart|Never thought I would enjoy a book about Rhubarb as much as I did. Also being from America I had no insight into 'forced rhubarb' and it place in British culture. I defiantly have new respect for that sprawling plant in my garden. Great read, thanks so much Elaine|2 of 2 people found the following review helpful.|About the Author|Elaine Lemm hails from Yorkshire. She is a freelance food and wine editor and currently is editor/writer for the New York Times Co, About on British and Irish Food. About is one of the top 15 websites in the world (www.britishfood.about.com). Th
This is the follow up to Elaine Lemm's best selling 2010 publication "The Great Book of Yorkshire Pudding". History: Follow this seemingly unassuming vegetable (yes it is veg, not a fruit) from the earliest times as a medicine in China and Russia to its arrival on these shores in the 14th century with promises of purifying blood and making young wenches look fair. You can watch how rhubarb moved from the apothecary's hand to the cook's table centuries later and slowly be...
You easily download any file type for your device.The Great Book of Rhubarb! | Elaine Lemm. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
