Author: Jane Fearnley-Whittingstall Publisher: Simon and Schuster ISBN: 1476730334 Category : Cooking Languages : en Pages : 288
Book Description
-Originally published in Great Britain by Short Books in 2007 as The good granny cookbook: traditional favourites for modern families.---T.p. verso.
Author: Karen Burns-Booth Publisher: Passageway Press ISBN: 9781334999123 Category : Languages : en Pages : 406
Book Description
Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here.
Author: Annie Gray Publisher: September Publishing ISBN: 191090760X Category : Cooking Languages : en Pages : 276
Book Description
A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
Author: Jerome de Groot Publisher: Routledge ISBN: 1317277961 Category : History Languages : en Pages : 333
Book Description
Consuming History examines how history works in contemporary popular culture. Analysing a wide range of cultural entities from computer games to daytime television, it investigates the ways in which society consumes history and how a reading of this consumption can help us understand popular culture and issues of representation. In this second edition, Jerome de Groot probes how museums have responded to the heritage debate and how new technologies from online game-playing to internet genealogy have brought about a shift in access to history, discussing the often conflicted relationship between ‘public’ and academic history and raising important questions about the theory and practice of history as a discipline. Fully revised throughout with up-to-date examples from sources such as Wolf Hall, Game of Thrones and 12 Years a Slave, this edition also includes new sections on the historical novel, gaming, social media and genealogy. It considers new, ground-breaking texts and media such as YouTube in addition to entities and practices, such as re-enactment, that have been underrepresented in historical discussion thus far. Engaging with a broad spectrum of source material and comparing the experiences of the UK, the USA, France and Germany as well as exploring more global trends, Consuming History offers an essential path through the debates for readers interested in history, cultural studies and the media.
Author: Elisabeth Lambert Ortiz Publisher: Rowman & Littlefield ISBN: 1590774957 Category : Cooking Languages : en Pages : 337
Book Description
Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook. After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen. These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.
Author: Annie Gray Publisher: Weldon Owen ISBN: 1681883694 Category : Cooking Languages : en Pages : 272
Book Description
2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end.
Author: Edith Holden Publisher: Penguin Press HC ISBN: 9781854711335 Category : Cooking, English Languages : en Pages : 132
Book Description
A collection of traditional Victorian and Edwardian recipes and menus (adapted for modern use) selected by cookery writer Alison Harding and illustrated with watercolours from the international bestseller 'The Country diary of an Edwardian lady' by Edith Holden.
Author: David Notley Publisher: ISBN: 9780711710436 Category : Cookery, British Languages : en Pages : 0
Book Description
Presents a collection of recipes from the Victorian period of the 19th century. Features recipes for Breast of Duckling with Oranges, Lobster Salad and Chancellor's Pudding, among others.
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Author: Jane Fearnley-Whittingstall
Author: Juliet Gardiner
Author: Karen Burns-Booth
Author: Annie Gray
Author: Jerome de Groot
Author: Elisabeth Lambert Ortiz
Author: Annie Gray
Author: Edith Holden
Author: Barbara Randolph
Author: David Notley