Kenney Herbert a R (96 results)

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Paperback or Softback. Condition: New. Fifty Lunches. Book.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: New.

Condition: New. pp. 592.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: New.

PF. Condition: New.

Condition: New. pp. 592.

Condition: New. pp. 592.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Taschenbuch. Condition: Neu. Neuware - This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

Taschenbuch. Condition: Neu. Neuware - This book is a collection of delicious lunch recipes for every occasion. Written by A.R. Kenneyherbert in the early 20th century, it includes recipes for sandwiches, soups, salads, and more. A great resource for those looking to add more variety to their lunchtime routine.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Condition: Neu. Neuware - This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condition: new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condition: New. Print on Demand. This book offers a unique glimpse into the world of Victorian culinary practices, a time when entertaining at home was an art form. The author, a respected figure in the field of cookery, presents a collection of luncheon recipes designed to elevate the midday meal from a simple repast to a sophisticated and enjoyable social occasion. The author meticulously outlines recipes for a variety of dishes, from elegant seafood preparations to rich game and poultry entrees. Throughout the book, the author's voice shines through with practical advice, showcasing a deep understanding of not just ingredients and techniques, but also the social dynamics of hosting and the importance of timing and presentation. The book also reflects a broader cultural shift in Victorian society, as the author underscores the growing interest in lighter, more delicate dishes, departing from the heavier meat-centric approach that was common in previous generations. The author's careful attention to detail and emphasis on the importance of well-balanced, well-executed meals for entertaining offer a valuable perspective on the evolution of culinary trends and the vital role that food plays in social interaction. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condition: New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.

Buch. Condition: Neu. Neuware - This book is a collection of delicious lunch recipes for every occasion. Written by A.R. Kenneyherbert in the early 20th century, it includes recipes for sandwiches, soups, salads, and more. A great resource for those looking to add more variety to their lunchtime routine.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condition: Near Fine. The book is in excellent condition, just a hint of edgewear and a single spine crease from opening, extremely light shelf wear. ; Facsimile of an 1885 title intended for the British in India. Not only are the recipes clear and still useful today as well as being a clear reflection of the Victorian table, but the glimpse of life in the Raj is priceless. Don't let the author being a colonel in the British army scare you away. This is no mess hall cookbook.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: New.

Decorative Cloth. Condition: Very Good. First Edition. First Edition. ix, 259 pp. Blue decorated cloth. Cloth marked, spine faded and rubbing to the extremities. New endpapers; occasional scattered spots internally. A recipe book for lighter meals. 8vo.

Gebunden. Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.