Review:
'a cracking, really useful book' --The Spectator
'Grub Street publish the classics and The Constance Spry Cookery Book is right up there with the best. This is a page-turner for any lover of British food. A collectors cookbook but it's one to use and cherish.' --Mostly Food
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'You could cook from it for the rest of your life and never eat badly.' --The Evening Standard
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'A true kitchen bible. It a supremely practical book, useful still in explaining cooking processes. This reissue by Grub Street is a handsomely produced slab.'--Taste of Manchester
'One of the best cookbooks ever. You could cook from it for the rest of your life and never eat badly' --The Evening Standard
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
'A joy, not least because the pure, elegant design of the book does justice to both Rosemary Hume's recipes and Spry's very engaging prose style.' --The Guardian
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
About the Author:
Born in Derby but brought up and educated in Ireland, Constance Spry opened a small flower shop behind Victoria Station in London in the late 1920s and in the 30s this was followed by a school of flower arranging in Mayfair. Spry's outstanding skill and creativity made her much in demand at the highest social levels and her flower decorations became famous throughout the world; she was responsible for the flower arrangements at the wedding and coronation of the Queen. She became joint principal with Rosemary Hume of the Cordon Bleu Cookery School in London and later opened Winkfield Place, a residential school near Windsor, where young women could learn the complete art of cookery and entertaining. Before she died in 1960 Constance Spry had written twelve books on cookery and flower decoration. Rosemary Hume had opened her cooking school 'Ecole du Petit Cordon Bleu' in London in the early 1930s having graduated from the Cordon Bleu Cookery School in Paris and in 1945 went on to become co-principal of the London school where she helped and encouraged many of the world's best cooks. She was a leading cookery writer of her day and was awarded an MBE before her death in 1984 at the age of 76.
"About this title" may belong to another edition of this title.