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I love Emma Bridgewater pottery so it was a must that I read this when it came out. I really enjoyed this book. It is full of Emma's tales of childhood, her inspiration for her designs, how her company got off the ground, what drives her, family memories, some lovely recipes and fantastic photos. Her writing is beautiful, very warm and evocative of the memories she is retelling. She comes across as a simply lovely person and I liked how the book didn't follow a chronological order, more a meande I love Emma Bridgewater pottery so it was a must that I read this when it came out.

She comes across as a simply lovely person and I liked how the book didn't follow a chronological order, more a meander. A good read for anyone not just someone obsessed with pottery! Jul 14, Lizzy rated it really liked it.

A Sweet Story About Marmalade

It's very pretty, and reads the same way- skipping over the less nice parts. However this is not such a bad thing- sometimes you just want a pretty book. It makes me want to sort out our dresser and add some new things, want to learn to cook and start making patchwork quilts so Emma should know she's done her job well!! Let's see how long it lasts. Her pottery is so joyful, it was interesting reading about her start and how she developed different designs.

Also gave some background of the English pottery tradition.

I am a collector so really enjoyed reading the history. Sep 04, Lynnea rated it it was amazing. Memoir, food stories, recipes, pottery picturesI loved this book. It has beautiful photography as well. Oct 31, Jennifer rated it liked it Shelves: non-fiction , library-loan , read This book was OK in a good way, I liked it but probably wouldn't recommend it to others, given that serious Emma Bridgewater pottery collectors will not need a recommendation. It follows the trend for a quirky approach to autobiography, jumping backwards and forwards and sideways.

So it is a little like a day spent with Emma Bridgewater as she tells you about herself and her life and you eat lunch and afternoon tea The photos are pretty but mostly could be anywhere and anyone even, sadly, when they were of 'someone'. At times I felt deeply irritated at the boho faux poverty privileged milieu evidenced, but it did provide some sort of insight. I was shocked not just by her mother's appalling life-shattering head injury but because it happened whilst she was out on horseback hunting - that was not where I had pigeonholed the woman who made wholemeal spelt loaves for all she was worth.

Odd things seemed to be left out too. I particularly liked her section on family life and running a business which was quite different to usual guidance in some ways but arguably infinitely more widely applicable and empathic, and less fake hand wringing. Apr 22, Ricki Treleaven rated it really liked it. Happy Wednesday afternoon, My Lovelies! I enjoyed reading this memoir so much because I enjoy reading about other artists and the creative process. Emm'as book is chock full of how she developed Emma Bridgewater Pottery and grew her business.

I also thought it was fun to read family anecdotes and recipes. I have yet to try any of Happy Wednesday afternoon, My Lovelies! I have yet to try any of them, but I will eventually. Emma shares with readers the tough decisions she's had to make to grow her business.

It was interesting reading the good advice she followed to achieve her goals. I have more information about Emma Bridgewater pottery as well as photos and videos on my blog. Toast and Marmalade isn't a very exciting book, but it is very cozy. It's a collection of anecdotes of and influences on Emma Bridgewater, a successful English spongeware ceramics designer.

Marmalade [A story about reconciliation] |

I first heard of her through Nicola Beauman of Persephone Books and, indeed, the two are very similar in taste and references. I would recommend this book to someone who likes Cath Kidston and Woman's Hour - it's that kind of vibe.

With a pretty cover to boot! View 2 comments. After work, I went to a store, bought a guitar bigger than myself and enrolled in a class. He was sitting on a chair in the corner though there were at least five empty chairs right in the front. He is a teacher. He is a student. At least I feel good thinking I got the best ones, red and ripe.

Same for chairs.

This one is the best seat in the room. The warmth in his eyes glowed at me. Dave laughed. I heard a hoarse laughter that was a complete misfit for his angelic face and warm eyes. I invited him to sit somewhere in the front, but he hesitated. They were not planned, there were no bells ringing, and I talked of the secret ways to crack open a tough coconut without losing the water while he stared at me all the while trying to make sense of my coconut cracking stories.

He suggested we plan to meet after guitar class the next week. A planned meeting? A date? Are we on a date? So here I was being a warm guest in a warm home with a warm host and trying to figure out how warm things could further get.

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Except that there was no cat in the photo on the wall. It was a guinea pig named Marlow. I wondered if I would have swiped left if I had seen Dave with Marlow online for the first time. I decided to focus on the moment and move ahead looking at the other photos in his room. Hearing his footsteps, I turned to look. Dave came out of the kitchen carrying a tray that had a family of four jars. The children jars were still unnamed. Apple Marmalade for us? I was thinking more like fermented fruits! The preferred citrus fruit for marmalade production nowadays is the Spanish Seville or bitter orange , Citrus aurantium var.

The peel imparts a bitter taste. The word "marmalade" is borrowed from the Portuguese marmelada , from marmelo ' quince '. Marmalade is generally distinguished from jam by its fruit peel. However, it also may be distinguished from jam by the choice of fruit, though historically, it has often been used for non-citrus preserves. The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool. The Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum —Roman marmalade.

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Preserves of quince and lemon appear—along with rose, apple, plum and pear—in the Book of ceremonies of the Byzantine Emperor Constantine VII Porphyrogennetos. Medieval quince preserves, which went by the French name cotignac , produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear cotignac.