Order Total (1 Item Items):
Shipping Destination:
Acton Eliza Elizabeth Elizabeth Ray Editor Introduction by Elizabeth David (1 results)
You searched for:
Author:
acton eliza elizabeth elizabeth ray editor introduction by elizabeth david
Edit your search
Skip to main search results
Product Type
- All Product Types
- Books (1)
- Magazines & Periodicals
- Comics
- Sheet Music
- Art, Prints & Posters
- Photographs
- Maps
-
Manuscripts &
Paper Collectibles
Condition
- All Conditions
- New
- Used
Binding
- All Bindings
- Hardcover
- Softcover
Collectible Attributes
- First Edition
- Signed
- Dust Jacket
- Seller-Supplied Images
- Not Printed On Demand
Seller Location
Seller Rating
-
The Best of Eliza Acton. Recipes from her classic Modern Cookery for Private Familes, first published in 1845, selected and edited by Elizabeth Ray with an Introduction by Elizabeth David
Published by Longmans, Green & Co Ltd, London, 1968
Book First Edition
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st Edition. First published in 1845, this is a first edition, first impression of the new edition of 1968. Some slight edge wear to top and bottom of largely purple jacket and spine, corners slightly bruised, not price clipped (42s), previous owner's inscription to top ffep, internally clean tight and square, overall a vg+ copy for its age. 283pp, illustrated. First published in 1845, Eliza Acton's (1799-1859), book was a precursor of Mrs Beeton, which included several recipes plagiarised from Acton's work, and is now considered by many to be the better book. This lost masterpiece sets out the principles of modern domestic cookery and it offers a wealth of timeless recipes for every conceivable food and occasion. With instructions on basic techniques ranging from frying fish to roasting meat and poultry and simple recipes such as Cucumber Soup, Spiced Beef, Venetian Fritters and Compote of Peaches, this book contains the first recipe for brussels sprouts, and the first use in an English cookery book of the word spaghetti, which she spelled sparghetti and 'currie' (I followed her recipe for curried eggs - delicious!). It also contains the first recipe for what Acton called 'Christmas pudding', the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together It is packed with wisdom, experience, common sense and delights! It has been admired by British cooks in the second part of the 20th century, and influenced many of them, including Elizabeth David (who wrote the Introduction to this book), Jane Grigson, Delia Smith and Rick Stein et al. Quite scarce.
