Items related to Good Things in England: A Practical Cookery Book for...
"A collection of 853 regional recipes dating back to the C14th. . . . Florence White was the country's first ever freelance food journalist, and, like all classic culinary works, it is a pleasure to read."—The Sunday Telegraph
This book is an attempt to capture the charm of England's cookery before it is completely crushed out of existence. It is an everyday book. The recipes are simple and practical, and arranged for the convenient use of beginners as well as a speedy reference for the "accomplisht cook." . . . When it was published it took its place as a classic. There isn't another book like it—but I never considered it mine. It is England's.
Florence White compiled a fulsome collection of savory recipes from Thick Oxtail Soup to Port Wine Jelly. With informative and charming introductions to each section (Breakfast, Oven-Cookery, Sweet Dishes), Good Things in England is as much a joy to read as it is practical.
Florence White (1863–1940) worked as a governess, a teacher, a lady's companion, and a writer on The Lady and Home Chat. For six years she was a cook-housekeeper, 'the happiest... and most illuminating experience of my life' and, from the 1920s onwards was the first-ever 'freelance journalist specialising in food and cookery' and, in particular, in English cookery. She realised that 'we had the finest cookery in the world, but it had been nearly lost by neglect,' and wrote four books including, in 1932, the classic Good Things in England, an essential source-book for traditional English cookery from which all subsequent writers have drawn, and as great an influence as the work of Mrs Beeton and Elizabeth David.
"synopsis" may belong to another edition of this title.
Synopsis:
'Ever wondered how to cook Thomas Hardy's frumenty, make Izaak Walton's Minnow Tansies or pickle elder buds?' asked the "Sunday Telegraph". "Good Things in England" is a collection of 853 regional recipes dating back to the C14th. First published in 1932, it was written by Florence White, the country's first ever freelance food journalist, and, like all classic culinary works, it is a pleasure to read. 'A marvellous compendium of recipes' declared Matthew Fort in "The Guardian"; 'one of the most influential cookery books of the C20th' said the "Church Times"; and in "Saga" magazine Derek Cooper wrote about 'a remarkable woman called Florence White...who believed that "we had the finest cookery in the world but it has been nearly lost by neglect.'"'The book is a classic,' said Elizabeth David, 'in that the author's collection of English recipes is unique and their authenticity unquestioned. The book is also a lovely one to read, full of fresh ideas and appetising descriptions of English specialities.'
About the Author:
Florence White (1863-1940) lost her mother when she was six and, a year later, was blinded in one eye (which put paid to her "prospects"). She worked as a governess, a teacher, a lady's companion and a writer on The Lady and Home Chat. For six years she was a cook-housekeeper, "the happiest and most illuminating experience of my life."
"About this title" may belong to another edition of this title.
- PublisherPersephone Books Ltd
- Publication date2010
- ISBN 10 1906462119
- ISBN 13 9781906462116
- BindingPaperback
- Number of pages384
- Rating
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