A biography of Arnold Bennett (1867-1931)

Arnold Bennett was a great British novelist. With more than 70 works to his name, Bennett became famous across the world. His legacy lives on today through his writings and is kept alive through the reading of his works. An omelette recipe by Arnold Bennett is included in this article.

Arnold Bennett

Biography (1867-1931) Arnold Bennett was born on the 27 May 1867 in Hanley, Stoke-on-Trent and lived in poverty during most of his childhood. Bennett moved to London in 1889 and was hired by 'Woman Magazine' as a writer, to then becoming an assistant editor. Later, Bennett became a well-known novelist of more than 30 different novels and other writings. In 1907, Bennett was living in Paris. There, he fell in love and married Marguerite Soulie. He visited America in 1911 and by 1921, he and his wife Marguerite were separated. One year later, actress Dorothy Cheston caught his eye and he fell in love once again. Although the two were never legally married, they have one daughter named Virginia. Moreover, Dorothy went by the last name Bennett. After visiting France in 1931, Bennett was diagnosed with typhoid fever and never recovered. After his death, he was cremated and his ashes were buried in Burslem cemetery. One of his most famous quotes is as follows: 'Good taste is better than bad taste, but bad taste is better than no taste.'

Works by Arnold Bennett

Writings Bennett's Five Towns series was written on where he grew up. Although he changed the name of the towns in his books, it was quite obvious which town he was referring to. Below are some of Arnold Bennett's greatest works: The Grand Babylon Hotel (1902)
Leonora (1903)
Scared and Profane Love (1905)
Buried Alive (1908)
What the Public Wants (1909)
The Gates of Wrath (1903)
The Ghost (1907)

Omlette recipe

Ingredients 3 eggs
75g of smoked haddock
15g butter
1 tbsp of parmesan cheese
1 tbsp of double cream
1 tbsp of water
salt and pepper to taste Method In fish stock, poach the haddock for about eight minutes. After the haddock is cooled, remove any bone or skin. In a medium bowl, use a fork to blend flaked haddock, cheese, salt, and pepper. In a smaller bowl, beat eggs and water together. Melt butter in a pan, making sure to coat the bottom of the pan with butter to keep the eggs from sticking. Pour the eggs into the buttered pan. When eggs begin to set, place the haddock mixture on top of the eggs. Pour in cream. Move the pan to hot grill and heat until golden brown. Do not fold the eggs. Slide onto plate. Serve hot.