First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. 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. FOOD IN ENGLAND, which had such a deep influence on many contemporary cooks and food writers, will undoubtedly attract a new generation of admirers.
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Dorothy Hartley wrote numerous books on British culture and history, including the six volumes of Life and Work of the People of England. FOOD IN ENGLAND is now regarded as a classic of its kind, with a deep influence on many contemporary cooks and food writers.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 '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, AMAZON.CO.UK REVIEW
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Buchbeschreibung Published by Little, Brown and Company, London, 1996. , 676 pages, illustrated with 4 double sided black and white photoghraphic plates, along with many black and white line drawings throughout the text, some of which are full page illustrations Reprint , internally pages and illustrations nice and clean, overall in very good condition , dustwrapper with fading to spine, overall in very good condition , purple cloth, gilt titles on spine , 24 x 16 cms Hardback ISBN: 0316879002. Artikel-Nr. 68870