The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

Product Information

These productions derive very largely from Glasse and Raffald, to the extent of offering virtually identical recipes.

This book will teach you all you really need to know about the food styles of the 18 th century (the rage for French food versus plain English fare),how it was eaten and how recipes etc were disseminated throughout the 18 th century. Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. What foods were available, depending on your class in life [and we all know from Downton Abbey that class mattered]. It runs to 464 slightly less than A4 sized pages, but the typeface used is small so using a typeface of "normal" size for cookbooks would easily make this over 1200 pages and extremely heavy! Her Century of British Cooking pulls together her life’s work, with over 200 recipes and is truly an important work of culinary history.

The 18th century was no stranger to gastro porn: the mere fact that someone owned a book which suggested dishing up eight courses when the neighbours came round didn’t mean they actually did it. To mitigate this issue for those who disagree, I suggest the publisher makes a Kindle version of the book available.

Kedgeree is a lovely breakfast/brunch dish (make it in the US with hot smoked salmon) and Onion Bahjias (Bajhis) are to die for. The descriptions are detailed and informative but not stuffy (one author is a “bibliographer’s nightmare” but Lehmann untangles the various pseudonyms, titles and editions) and the range of titles is impressive. This book pursues the authors: their identity, their intentions, their biographies; and it weighs up their audience.Each double page consists of a large photograph of what the finished dish should look like on one side (this is a vital part of any cookery book for me, I am such a visual person, and if I can't see the finished product then I won't feel overly confident making it, I want to have an idea of how it should look before I start).

The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged.It makes a few key points, all of which resonate with the well-worn idea that middle-class values gradually inflected virtually all social phenomena. Though she concentrates on the cookery books of the era, she also give us fabulous information (which is hard to find in books or on the net) on the authors of these books and their readership, detailing the types of person – from grand mistress to servants – who was intended to be the reader of the books. How about these recipes from Vegan Camper Van Cooking for delicious breakfasts to celebrate the new year?

In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking.This last takes the form of complete transcriptions (and some facsimiles) of all the title pages of works referred to by Dr Lehmann. Memorable Meals Made Easy is all about minimising the time you spend in the kitchen so you can maximise the time spent with guests. Many recipes summarise sources and there are copious excellent illustrations throughout - but not the one per recipe that some people seem to need. An Aga is a traditional British stove that keeps a constant temperature and is always ready to cook. A treasure trove of splendidly named delicacies … This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.