One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
'Fascinating ... to be eagerly devoured’ Clarissa Dickson-Wright Most people today, if they have heard of her, associate Constance Spry with the cookery book bearing her name. But Connie was much, much more than the author of a bestselling cookery book. She was deeply unconventional, extremely charming and very determined; Spry’s life took her from the back streets of Victorian Derby to running a hugely successful business as the florist of choice for the highest of high society, organizing the flowers for royal weddings and indeed for the Queen's coronation. She endured a violent first marriage, had a lesbian affair with a cross-dressing artist and was a pioneer for working women at a time when few women had careers. Sue Shephard tells her extraordinary story with insight, wit and flair. 'Riveting.’ Jane Fearnley-Whittingstall ‘Makes you fall utterly in love with its subject’ New York Times Magazine ‘Reveals with the greatest skill and sympathy an extraordinary person - complicated, driven, sometimes secretive but gifted and artistic to an nth degree. What a story.' Elizabeth Buchan
A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 'I still find the calm elegance of her writing an inspiration' Nigel Slater 'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times 'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard Arabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.
This reference book, containing the biographies of more than 1,100 notable British women from Boudicca to Barbara Castle, is an absorbing record of female achievement spanning some 2,000 years of British life. Most of the lives included are those of women whose work took them in some way before the public and who therefore played a direct and important role in broadening the horizons of women. Also included are women who influenced events in a more indirect way: the wives of kings and politicians, mistresses, ladies in waiting and society hostesses. Originally published as The Europa Biographical Dictionary of British Women, this newly re-worked edition includes key figures who have died in the last 20 years, such as The Queen Mother, Baroness Ryder of Warsaw, Elizabeth Jennings and Christina Foyle.