Author: Florence WhitePublisher:
ISBN: 9781903155004
Category : Cookery, English
Languages : en
Pages : 400
Book Description
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.
Author: Florence WhiteGood Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes
Author: Florence WhitePublisher:
ISBN: 9781528710961
Category : Cooking
Languages : en
Pages : 390
Book Description
"Good Things in England" is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: "English Breakfast, Frying and Grilling", "Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.", "Luncheon, Dinner, and Supper Dishes", "Appetisers and Food Adjuncts", "Soups, Sauces, and Stuffings", "Fish", "The Roast Meat of Old England", "Oven Cookery and Stews", "Boiled Meats", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
Author: Florence White
Author: Florence WhiteWeird England
Author: Matt LakePublisher: Sterling Publishing Company
ISBN: 9781402742293
Category : Travel
Languages : en
Pages : 284
Book Description
Focusing on the bizarre, a collection of entertaining, illustrated travel guides features a host of oddball curiosities, ghosts and haunted places, local legends, cursed roads, crazy characters, and unusual roadside attractions that can be found in England.
Food In England
Author: Dorothy HartleyPublisher: Hachette UK
ISBN: 0349401772
Category : Cooking
Languages : en
Pages : 684
Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes
Author: Florence WhitePublisher: Read Books Ltd
ISBN: 1528768795
Category : Cooking
Languages : en
Pages : 545
Book Description
“Good Things in England” is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: “English Breakfast, Frying and Grilling”, “Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.”, “Luncheon, Dinner, and Supper Dishes”, “Appetisers and Food Adjuncts”, “Soups, Sauces, and Stuffings”, “Fish”, “The Roast Meat of Old England”, “Oven Cookery and Stews”, “Boiled Meats”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
Every Life Is on Fire
Author: Jeremy EnglandPublisher: Basic Books
ISBN: 1541699009
Category : Science
Languages : en
Pages : 185
Book Description
A preeminent physicist unveils a field-defining theory of the origins and purpose of life. Why are we alive? Most things in the universe aren't. And everything that is alive traces back to things that, puzzlingly, weren't. For centuries, the scientific question of life's origins has confounded us. But in Every Life Is on Fire, physicist Jeremy England argues that the answer has been under our noses the whole time, deep within the laws of thermodynamics. England explains how, counterintuitively, the very same forces that tend to tear things apart assembled the first living systems. But how life began isn't just a scientific question. We ask it because we want to know what it really means to be alive. So England, an ordained rabbi, uses his theory to examine how, if at all, science helps us find purpose in a vast and mysterious universe. In the tradition of Viktor Frankl's Man's Search for Meaning, Every Life Is on Fire is a profound testament to how something can come from nothing.
The British Table
Author: Colman AndrewsPublisher: Abrams
ISBN: 161312211X
Category : Cooking
Languages : en
Pages : 705
Book Description
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
