Food in England. A Complete Guide to the Food that Makes Us Who We Are

Hartley, Dorothy

ISBN 10: 0749942150 / ISBN 13: 9780749942151

Editore: Piatkus / Little Brown, London, 2012

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First published in 1954 by Macdonald, this is a softcover reprint edition of 2012. Some slight bruising to corners, slight creasing to spine, no inscriptions, internally clean tight and square, overall a vg+ copy. 676pp, illustrated. Social historian and author Dorothy Hartley's (1893-1985), 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. 'Food in England' became the bible of English cooks and has had a deep influence on many contemporary cooks and food writers.

Codice articolo 005398

Dati bibliografici

• Titolo: Food in England. A Complete Guide to the Food that Makes Us Who We Are
• Editore: Piatkus / Little Brown, London
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0749942150
• ISBN 13: 9780749942151
• Rilegatura: Soft cover
• Edizione: Reprint
• Condizione: Near Fine

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

Dorothy Hartley wrote numerous books on British culture and history, including the six volumes of Life and Work of the People of England.Her book, FOOD IN ENGLAND is now regarded as a classic of its kind, with a deep influence on many contemporary cooks and food writers.