Stuffed: A History of Good Food and Hard Times in Britain review – a peach of a read | Food and drink books
Peach melba, as all the world surely knows, was invented in the early 1890s by Auguste Escoffier, the French chef of the Savoy hotel, for the superstar Australian soprano Dame Nellie Melba. At a dinner thrown to celebrate her triumph in Wagner’s Lohengrin at the Royal Opera House, Escoffier presented Nellie with fresh peaches – her absolute favourite – served over ice cream; later, he would amend the recipe by adding raspberry puree. Even today, the Savoy still serves it in one of its restaurants (or at least, a variation…