A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn with a chapter. The text combines history, recipes, and anecdotes, and is illustrated with 32 pages of colour plates. The book was marked as a future classic by The Independent; it was welcomed by critics from The Telegraph and The Spectator, but disliked by the critic in The Guardian.