How to Jug a Hare: The Telegraph Book of the Kitchen - Hardcover

Sarah Rainey

Hardcover

ISBN 10: 1781314233 ISBN 13: 9781781314234

Publisher: Aurum Press Ltd, 2015

Synopsis

The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsinc to our very existence, the public s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.

Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written.

The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the new trend of coffee houses.

Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David.

With a foreword by best-selling food writer from the Telegraph, this is a collection of all that we love about food from the archives of The Telegraph.

About this title

Product Description:

Organized by seasons, this anthology mines the Telegraphs archive to present over 100 years of food writing, from Cooks Compared: French v. English in 1899 to profiles of todays famous chefs. There are articles and recipes from cookery writers including Elizabeth David, Clement Freud and Bon Viveur (aka Fanny and Johnnie Cradock), occasional pieces by writers, such as Germaine Greers lament on the death of True Parsley, readers letters, and even a survey of biscuits for dunking.

About the Author:

SARAH RAINEY is a features writer for The Daily Telegraph. She writes on a range of issues, from popular culture to history, fashion, health, politics, gender and the royal family but mostly, she writes about her favourite subject: food.

Originally from Northern Ireland, Sarah graduated from the University of Cambridge with a First in Law, but moved into journalism to escape the rat race. She speaks fluent Spanish and once lived in Madrid; now she lives in a small flat in south London with her fiancé, a collection of withered tomato plants and an overflowing larder.

Sarah is a prolific cook, baker and Heston Blumenthal wannabe. Her foodie achievements include making a cake for The Great British Bake Off s Mary Berry and Paul Hollywood, attempting the Masterchef invention challenge and churning out 339 traybakes in a single weekend. Trawling through the Telegraph s food archives, spanning 116 years of recipes, interviews and kitchen tips, was a dream task, making her feel equally inspired and hungry.

BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.

About this edition

• Publisher: Aurum Press Ltd
• Publication date: 2015
• ISBN 10: 1781314233
• ISBN 13: 9781781314234
• Binding: Hardcover
• Number of pages: 336