The Kitchen Magpie is a feast of hundreds of food facts, mouth-watering myths and culinary curiosities; a delicious miscellany that satisfies all appetites. There are fascinating tips and expert know-how. How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that's not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail? The answers are here, the science explained. The book also delves into the history of food through the ages and reveals who ate what, why, when and where. There's the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet - the bird's blood was mixed with sake and then swigged by samurai warriors. Along the way we find out why on earth John Wayne kept his cow at a hotel, and who invented the fork. Also featuring exclusive cooking tips from the celebrity chefs of today,The Kitchen Magpie is a book unlike any other; a must-read for curious cooks and food lovers everywhere.

Author Biography

James Steen is an award-winning journalist, food writer, author and ghostwriter. He has a deep fascination for both the cook and cooking, and collaborates with great chefs. He ghosted the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life) and Keith Floyd (Stirred But Not Shaken). His other books include Marco Made Easy and Kitchen Secrets. He is a consultant to small-but-pioneering food companies, and contributes to a wide variety of publications. James lives in London with his wife Louise and their children, Charlie, Billy and Daisy.