Food in England
Technical:
- ID: 132
- Added: 2025-09-02
- Updated: 2025-09-02
- ISBN: 9780349401775
- Publisher: Hachette UK
- Published: 2014-07-03
- Reviews: 3
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.
Reviews
Pull quotes
- This guide to many aspects of English food and cooking combines recipes, anecdotes, household hints, spells and history.
- First published in 1954, it remains a comprehensive resource.
- It offers a multifaceted view of English food traditions.
Pull quotes
- With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking.
- The book covers many aspects of English life and culture.
- From the rules of ... [ellipsis indicating broad cultural insights]
Pull quotes
- It was acclaimed on publication; the contemporary critic Harold Nicolson described the book as a classic.
- The book provides what has been called an idiosyncratic and a combative take on the history of English cooking.
- Some of these such as stargazey pie are old-fashioned, but all are practical recipes that can be cooked.