Food In England: A complete guide to the food that makes us who we are

Hartley, Dorothy

9780749942151

ISBN 10: 0749942150 / 0-7499-4215-0
ISBN 13: 9780749942151
Publisher: Piatkus
Publication Date: 2009
Binding: Softcover
Editorial Reviews for this title:
Synopsis:

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.

First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.


Review:
This is the best of all books on English food. First published in 1954, it has popped up in print at intervals ever since, always welcome, always finding new admirers. Dorothy Hartley described Food In England as being like "an old-fashioned kitchen, not impressive, but a warm and friendly place, where one can come in at any time and have a chat with the cook". So it is; and like a good old-fashioned kitchen it's intensely personal and full of bits and pieces at first sight not directly related to the production of food but somehow essential to the character of the place. Writing when she did, Dorothy Hartley was perhaps one of the last food historians to have easy access to the living past and her book views the preceding thousand years of food in England as a continuous present, all the cooks of the past wandering in and out of her kitchen. Full of traditional recipes, historical information, regional kitchen lore, personal reminiscences, household hints, gardening tips and brewing instructions, illuminating quotations and beautifully illustrated with expressive line drawings, Food In England is unsummarisable, copious and generous. Just buy it. Nobody with any interest whatsoever in English (and Scottish and Welsh) food, or who has any concern in what might make Britain British, should be without it. -- Robin Davidson

Review

Review:
A classic book without any worthy successor - a must for any keen English cook ( DELIA Smith)

Dorothy Hartley's Food in England has been in print for 58 years - and no wonder. It's a sharp and funny compendium of cooking tips and treats ( Guardian)

Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring ( JOSCELINE DIMBLEBY)

extraordinary, idiosyncratic and utterly absorbing ( BBC COUNTRYFILE MAGAZINE)

Review

Editorial reviews may belong to another edition of this title.
 

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Book Description: Little, Brown Book Group, United Kingdom, 2009. Paperback. Book Condition: New. 233 x 150 mm. Brand New Book. 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. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers. Bookseller Inventory # AA29780749942151

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Book Description: Little, Brown Book Group, United Kingdom, 2009. Paperback. Book Condition: New. 232 x 154 mm. Language: English Brand New Book. 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. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers. Bookseller Inventory # AA29780749942151

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Book Description: 2009. Paperback. Book Condition: New. 150mm x 233mm x 45mm. Paperback. 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.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 672 pages. 0.882. Bookseller Inventory # 9780749942151

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