Cooking

Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume

Publisher: N.A

ISBN: 9781909166103

Category: Cooking

Page: 1069

View: 9185

Originally published: London: Dent, 1956.
Cooking

Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume

Publisher: Grub Street Cookery

ISBN: 9781909166219

Category: Cooking

Page: 1200

View: 7783

Originally published: London: Dent, 1956.
Cooking

The Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume

Publisher: Grub Street the Basement

ISBN: 9781904010975

Category: Cooking

Page: 1235

View: 6120

Originally published: London: Dent, 1956.
Biography & Autobiography

The Surprising Life of Constance Spry

Author: Sue Shephard

Publisher: Pan Macmillan

ISBN: 0330536109

Category: Biography & Autobiography

Page: 256

View: 6984

'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
Cooking

French Cooking in Ten Minutes

Adapting to the Rhythm of Modern Life (1930)

Author: Edouard de Pomiane

Publisher: Macmillan

ISBN: 9780865474802

Category: Cooking

Page: 176

View: 5458

A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
Cooking

A Book for Cooks

101 Classic Cookbooks

Author: Leslie Geddes-Brown

Publisher: Merrell Pub Limited

ISBN: 9781858945798

Category: Cooking

Page: 223

View: 8617

A stylish compendium of 100 of the world's best cookery books, from the seventeenth century to the present day.
Crafts & Hobbies

Flower Decoration

Author: Constance Spry

Publisher: Academy Chicago Pub

ISBN: 9780897333788

Category: Crafts & Hobbies

Page: 152

View: 4316

"House and Garden has recently called Constance Spry "the first superstar florist": her heyday in England lasted from the late 1920's through the '50s, during which she arranged flowers for Elsie de Wolfe, for Wallis Simpson's wedding to the Duke of Windsor, and for Elizabeth II's coronation. But what will most endear her to today's American flower lovers is her propensity for breaking rules." "Unorthodox arrangements in alternative containers were her trademark; she fearlessly utilized anything of beauty. "Perhaps," she writes, "a leaf from the vegetable garden attracts your attention, or a spray of ripe fruit. You don't stop to think that this material is labelled, so to speak, 'for eating'; you realize it is decorative, and that is enough; it suits your purpose and you use it."" "Decrying "tame vases of flowers", she mixed blooms - a fairly daring practice in her day - in order to achieve "the thrill of the beholder" that the Dutch and Flemish achieved with their still-lifes. She reacted most of all against the imposition of arbitrary rules on an activity she felt should be spontaneous and alive. She felt "strongly that the art of flower arrangement should be a means of self-expression for everyone and that nobody should be afraid to express his feeling for color and line through this medium."" "Flower Decoration reveals Constance Spry to be an English rebel with a cause and a chatty style. This, her first book, has been long out of print: it will be greeted with appreciation by today's sophisticated gardeners who, along with everyone interested in home decor, will love what HG has called her "lush, funky style". The time has come to reintroduce Constance Spry to America."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Cooking

The Food of Spain

Author: Claudia Roden

Publisher: Harper Collins

ISBN: 0062091689

Category: Cooking

Page: 624

View: 4310

One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
Cooking

Roast Chicken and Other Stories

Author: Simon Hopkinson

Publisher: Hachette Books

ISBN: 1401306144

Category: Cooking

Page: 240

View: 9756

"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: - Eggs Florentine - Chocolate Tart - Poached Salmon with Beurre Blanc - And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. Praise: "The most useful cookbook of all time" --Waitrose Food Illustrated "This man is the best cook in Britain!" --Telegraph UK "Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times "The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson "This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison "Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph "Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower
Cooking

Spices, Salt and Aromatics in the English Kitchen

Author: Elizabeth David

Publisher: Grub Street Cookery

ISBN: 1909808520

Category: Cooking

Page: 280

View: 7025

Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen.
Quick and easy cookery

Cooking in Ten Minutes

The Adaptation to the Rhythm of Our Time

Author: Edouard de Pomiane

Publisher: N.A

ISBN: 9781874675112

Category: Quick and easy cookery

Page: 151

View: 6219

Cooking, English

Cooking People

Author: Sophia Waugh

Publisher: N.A

ISBN: 9780704373204

Category: Cooking, English

Page: 310

View: 5472

With modern cookery books always at the top of the bestseller lists, Sophia Waugh looks at the differences - and the similarities - between cooking then and now. Cooking People focuses on five female writers who have revolutionised home cooking. From Hannah Woolley who was, in the seventeenth century, the first woman to make a living from cookery writing, to the much-loved Isabella Beeton and Elizabeth David, Waugh investigates the what, how and why of English eating. As both a history of food writing and book of recipes for the kitchens of today, Cooking People is a fascinating overview of the way the English have eaten over the last few centuries. Looking not at the grand dishes of the courts, but at the domestic cookery at the heart of our culture, Sophia Waugh traces the food writers who have changed the way we eat.
Cooking

Everlasting Feast

A Treasury of Recipes and Culinary Adventures

Author: Lauraine Jacobs

Publisher: N.A

ISBN: 9781775532538

Category: Cooking

Page: 375

View: 8470

Favourite recipes and stories of a life in food come together in a beautiful cookbook by one of New Zealand's best-known food writers Lauraine Jacobs is a New Zealand food legend. Whether it's through her hundreds of recipes written over the years for Cuisine magazine, her weekly column in the Listener or her cooking demonstrations at the Auckland, Wellington and Christchurch Food Shows, New Zealand cooks know that her recipes are utterly reliable and totally delicious. There are few food writers more experienced or more expert. Lauraine trained at the Cordon Bleu school in Paris, and for over 40 years since she has travelled widely, championned New Zealand food and wine producers, judged restaurant awards, been president of the International Association of Culinary Professionals, sat on government advisory panels, written several cookbooks and eaten at some of the world's finest restaurants. Above all, she has never stopped loving cooking and exploring new ways to bring beautifully prepared meals to the table. It's been an everlasting feast. Whether it's traditional baking or a glamorous dinner-party menu, Lauraine has the recipes homecooks can count on. She shares 100 of them with her fans in this gorgeous new cookbook that tells the fascinating stories of her life in food and showcases her favourite recipes and cooking tips and techniques.
Cooking

Mushroom Feast

A Celebration of all Edible Fungi, Cultivated, Wild and Dried, with Recipes

Author: Jane Grigson

Publisher: Grub Street Cookery

ISBN: 1909808490

Category: Cooking

Page: 336

View: 673

When all's said and written, there's nothing better than field mushrooms that you have gathered yourself, on toast, for breakfast.' Jane Grigson, The Mushroom Feast The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook, Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species. Jane Grigson was one of the leading cookery writers of her generation. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990. "The Mushroom Feast" is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species.
Cooking

Cakes Regional and Traditional

Author: Julie Duff

Publisher: Grub Street Cookery

ISBN: 1910690732

Category: Cooking

Page: 288

View: 4941

Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum and Mason, St Paul's Cathedral and Selfridges. She has now committed to paper her most treasured collection of recipes, some of them from generations of her own family, in this her first book. She says in her introduction 'my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. Having been a chef for many years, my interest in cakes grew - eventually setting up Church Farmhouse Cakes, from our farmhouse in the Vale of Belvoir. We have now grown to become one of the foremost speciality cake makers in the country but the fundamental way in which we make the cakes has never changed, they are still made in small batches using exactly the same methods taught to me as a child.'
Cooking

Second Helpings of Roast Chicken

Author: Simon Hopkinson

Publisher: Random House

ISBN: 1446407543

Category: Cooking

Page: 304

View: 2183

Second Helpings of Roast Chicken takes forty-seven of Simon Hopkinson's favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, 'a good' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary. Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson's sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.
Crafts & Hobbies

The Flowers

Author: Lisa Cooper

Publisher: Allen & Unwin

ISBN: 9781743363218

Category: Crafts & Hobbies

Page: 256

View: 8664

A personal recounting in words and photographic essays of the life and work of flower growers and the author's practice of flower design.
Cooking

The Dal Cookbook

Author: Krishna Dutta

Publisher: Jaico Publishing House

ISBN: 8184959400

Category: Cooking

Page: 144

View: 4743

Cooking, European

European Peasant Cookery

Author: Elisabeth Luard

Publisher: N.A

ISBN: 9781904943365

Category: Cooking, European

Page: 546

View: 8160

Peasant cookery is the foundation on which all subsequent cuisines is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
Cooking

No Need to Knead

Handmade Artisan Breads in 90 Minutes

Author: Suzanne Dunaway

Publisher: Grub Street the Basement

ISBN: 9781908117212

Category: Cooking

Page: 203

View: 2023

Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread – soufflés, soups, salads and even desserts such as chocolate bread pudding. Plus fun recipes to make with children. Suzanne Dunaway is the owner and head baker of Buona Forchetta Hand Made Breads in Los Angeles. Hailed as one of the seven best bakeries in the world by One magazine and Gourmet called her breads 'addictive.'