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Food in England: A Complete Guide to the Food That Makes Us Who We are - Softcover

 
9780749942151: Food in England: A Complete Guide to the Food That Makes Us Who We are
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Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLANDwas the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.

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Review:
This is the best of all books on English food. First published in 1954, it has popped up in print at intervals ever since, always welcome, always finding new admirers. Dorothy Hartley described Food In England as being like "an old-fashioned kitchen, not impressive, but a warm and friendly place, where one can come in at any time and have a chat with the cook". So it is; and like a good old-fashioned kitchen it's intensely personal and full of bits and pieces at first sight not directly related to the production of food but somehow essential to the character of the place. Writing when she did, Dorothy Hartley was perhaps one of the last food historians to have easy access to the living past and her book views the preceding thousand years of food in England as a continuous present, all the cooks of the past wandering in and out of her kitchen. Full of traditional recipes, historical information, regional kitchen lore, personal reminiscences, household hints, gardening tips and brewing instructions, illuminating quotations and beautifully illustrated with expressive line drawings, Food In England is unsummarisable, copious and generous. Just buy it. Nobody with any interest whatsoever in English (and Scottish and Welsh) food, or who has any concern in what might make Britain British, should be without it. --Robin Davidson
Review:
'A classic book without any worthy successor - a must for any keen English cook' --Delia Smith

'Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring' --Josceline Dimbleby

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  • PublisherPiatkus Books
  • Publication date2009
  • ISBN 10 0749942150
  • ISBN 13 9780749942151
  • BindingPaperback
  • Number of pages672
  • Rating

Other Popular Editions of the Same Title

9780316852050: Food In England: A complete guide to the food that makes us who we are

Featured Edition

ISBN 10:  ISBN 13:  9780316852050
Publisher: Little, Brown, 1999
Softcover

  • 9780356006062: Food in England

    Macdonald, 1955
    Hardcover

  • 9780316879002: Food In England: A complete guide to the food that makes us who we are

    Little..., 1996
    Hardcover

  • 9780349430096: Food In England: A complete guide to the food that makes us who we are

    Piatkus, 2021
    Hardcover

  • 9780708826966: Food in England

    Futura..., 2000
    Softcover

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Book Description Paperback. Condition: new. Paperback. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of English cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers. A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780749942151

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Book Description Paperback. Condition: new. Paperback. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of English cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers. A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780749942151

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