First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish ...
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. FOOD IN ENGLAND, which had such a deep influence on many contemporary cooks and food writers, will undoubtedly attract a new generation of admirers.
Fair. Minor Shelfwear. (Hence Acceptable) Good reading copy. Acceptable: a readable copy. All pages and the cover are intact (dust cover may be missing). Pages can include considerable notes (in pen or highlighter) but notes cannot obscure the text. Most items will be dispatched the same or the next working day.
Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Trade paperback (UK). 672 p. Section: 8, line drawings.
This is an exellent historical recipe book.
The recipes given are old but can be used. It is an exellent book but not for someone starting out.
Aug 19, 2010
Anachronistic but Amusing
I don't think I'll be cooking any of these recipes -- they require cuts of meat right off the farm, a farm which should be in Britain. Since I am no longer in Britain, I no longer have access to that quality of meat. Nevertheless, the book is wonderful, a look into a natural way of life that is becoming increasingly difficult to find. It's a great tool for those of us who write historical fiction. And it's a fun read.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.