Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume
Publisher: N.A
ISBN: 9781909166103
Category: Cooking
Page: 1069
View: 9254
Originally published: London: Dent, 1956.

Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume
Publisher: Grub Street Cookery
ISBN: 9781909166219
Category: Cooking
Page: 1200
View: 6721
Originally published: London: Dent, 1956.

The Constance Spry Cookery Book

Author: Constance Spry,Rosemary Hume
Publisher: Grub Street the Basement
ISBN: 9781904010975
Category: Cooking
Page: 1235
View: 1723
Originally published: London: Dent, 1956.

The Surprising Life of Constance Spry

Author: Sue Shephard
Publisher: Pan Macmillan
ISBN: 0330536109
Category: Biography & Autobiography
Page: 256
View: 1228
'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

Flower Decoration

Author: Constance Spry
Publisher: Academy Chicago Pub
ISBN: 9780897333788
Category: Crafts & Hobbies
Page: 152
View: 1909
"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

A Book for Cooks

101 Classic Cookbooks
Author: Leslie Geddes-Brown
Publisher: Merrell Pub Limited
ISBN: 9781858945798
Category: Cooking
Page: 223
View: 9879
A stylish compendium of 100 of the world's best cookery books, from the seventeenth century to the present day.

The Food of Spain

Author: Claudia Roden
Publisher: Harper Collins
ISBN: 0062091689
Category: Cooking
Page: 624
View: 6515
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 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: 7072

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: 5671
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.

Roast Chicken and Other Stories

Author: Simon Hopkinson
Publisher: Hachette Books
ISBN: 1401306144
Category: Cooking
Page: 240
View: 8786
"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

Slice of Life

The British Way of Eating Since 1945
Author: Christina Hardyment
Publisher: N.A
Category: Cookery, British
Page: 224
View: 7305
Providing an account of post-war Britain, as seen through food and cookery, this book discusses how our changing attitudes to class, ethnicity, technology, feminism and the family have been mirrored in our feelings about spotted dick, chicken vindaloo and cappuccino, as well as our attitudes to, for instance, table manners and kitchen design. From the serving hatch to the microwave oven, from the Ministry of Food to organic avocados, the shifts and upheavals of post-war British life are reflected in this history of what we eat, why, how and with whom.

Everlasting Feast

A Treasury of Recipes and Culinary Adventures
Author: Lauraine Jacobs
Publisher: N.A
ISBN: 9781775532538
Category: Cooking
Page: 375
View: 3392
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 People

Author: Sophia Waugh
Publisher: N.A
ISBN: 9780704373204
Category: Cooking, English
Page: 310
View: 1871
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.


Classical and Contemporary Sauce Making, Fourth Edition
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Page: 688
View: 455
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods---plus, for the first time, color photography throughout.

Herbs, Spices and Flavourings

Author: Tom Stobart
Publisher: N.A
ISBN: 9781910690499
Category: Cooking (Herbs)
Page: 312
View: 7062
Tom Stobart's award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. Grub Street has reissued this truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries' names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.

Ice Creams, Sorbets and Gelati

The Definitive Guide
Author: Caroline Weir,Robin Weir
Publisher: N.A
ISBN: 9781770503229
Page: N.A
View: 7024

Modern Cookery, for Private Families

Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained
Author: Eliza Acton
Publisher: N.A
Category: Cookery, English
Page: 643
View: 9452

The Flavours of Andalucia

Author: Elisabeth Luard
Publisher: N.A
ISBN: 9781910690482
Page: 160
View: 1607
Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geographical and culinary survey of the area. It shows how the land itself and historical events have influenced the culinary tradition of the region, with its intriguing combination of hearty peasant fare and the delicate seasonings that are a legacy of the Moorish invasions. Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Ja�n, pork and beans with chard from Seville, and chickpea and wheat soup from Almer�a, reflect this diversity. The author lived in the area for several years. Her personal reminiscences are interwoven with a wealth of cultural and historical information, and the text is accompanied by the author's own watercolors of dishes, places and scenes of Andalucian life.

French Provincial Cooking

Author: Elizabeth David
Publisher: Penguin
ISBN: 9780141181530
Category: Cooking
Page: 524
View: 8507
"First published in Great Britain by Michael Joseph 1960"--T.p. verso.