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

Dorothy Hartley

2 Reviews

Rated 0

Prose: non-fiction, Food & society, Cooking

A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic.

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.

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

  • 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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