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Food In England: A complete guide to the food that makes us who we are
Dorothy Hartley
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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.
Read MorePraise for Food In England: A complete guide to the food that makes us who we are
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A classic book without any worthy successor - a must for any keen English cook - Delia SmithThis is not a book of recipes but it celebrates food, the history of food and almost, you might say, the philosophy of food - Sunday ExpressA curious mixture of cookery, history, anthropology and even magic ... I'd always been a big fan of FOOD IN ENGLAND for its readability and exuberance - Daily TelegraphDorothy Hartley's Food in England has been in print for 58 years - and no wonder. It's a sharp and funny compendium of cooking tips and treats - Guardian
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