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Food In England de Dorothy Hartley
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Food In England (1954 original; edició 2009)

de Dorothy Hartley (Autor)

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19110109,344 (4.74)2
Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.… (més)
Membre:Eurekas
Títol:Food In England
Autors:Dorothy Hartley (Autor)
Informació:London: Little Brown (2009), Edition: Reprint, 675p.
Col·leccions:La teva biblioteca
Valoració:*****
Etiquetes:Cookbooks / History

Detalls de l'obra

Food in England de Dorothy Hartley (Author) (1954)

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This book is certainly epic. If you are reading it, as I was, for the history of English food you won't be disappointed. However, you may find the bits you need can be garnered without reading each recipe. That's a personal choice, naturally. Definitely do not skip this book due to it being a cook book because its worth is far broader. Hartley left out very little and saved all of this knowledge as a culinary heritage. ( )
  ednasilrak | Jun 17, 2021 |
A world that vanished as we glanced away.

This is a cookery book, a history, a romance, a guide to self-sufficiency,a handbook of wild food and elegy for rural life. All these things are blended together with poetry and wit, and enlivened by stunning drawings by the author. If you have an interest in the history of everyday life, or in proper food, you cannot be without this book.

"Food in England" was written in the middle of the 20th century. If you are middle-aged, it is the world of your childhood - yet it is now so vanished it is difficult to imagine. Fortunately Dorothy Hartley's prose is so vivid and intense she can bring that world to life for us. In fact, Hartley did for English food what Elizabeth David did for the Mediterranean; sadly, the British public wasn't listening, and we are the poorer for it.

Most of her experience is in the North, in rural areas, so she describes the last of a way of life which had lasted, with few changes, for a thousand years - yet which is still, of course, clearly remembered by thousands of elderly people. I can only add, if one of those elderly people is YOUR granny, talk to her now before it is too late. It is a way of life where electricity, gas, and even mains drainage are not to be taken for granted, where food is seasonal not because we are trendy but because we have no choice.

There are many recipes, but they assume a foundation knowledge of cookery and are given in anecdotal rather than instruction style. Here you will find how to make your own haggis, to cure a ham, bake an Epiphany tart, mix the contents of a wassail bowl and roast an "six-legged goose". But there is also a huge amount of social history; some explicit, such as a chapter on the Industrial Revolution subtitled "Starvation and Plenty" - some embedded in the writing about food and cooking. There are the secrets of preserving food for long sea voyages, how to tell when peas are ready to harvest, and directions for the correct construction of a privy, all beautifully illustrated. It is a book you'll return to time and again over the years, either to look up something obscure in the excellent index, or to browse through for sheer pleasure.

If you want more recipes and background, in an easy-to-use format, go to Elizabeth Ayrton’s Cookery of England. ( )
  AgedPeasant | Dec 13, 2020 |
Returning this largely unread as there's a reserve on it, but what little I read is fascinating. Much of what she's writing about has vanished, commonplace stuffs that people forget to write about, this is a book I think better bought and savoured rather than rushed through. The section on drinks would be useful both to myself and my husband. Getting some of the supplies may be more complicated than in the time of the author.

Note to self: some amazon reviews are quite scathing about the quality of the modern reproduction, second hand copy of older edition would probably be a good idea. This edition has quite good paper.
  wyvernfriend | Aug 5, 2015 |
recommended by Terry Pratchett.
  mont1ms | Apr 4, 2013 |
recommended by Terry Pratchett.
  mont1ms | Apr 4, 2013 |
Es mostren 1-5 de 10 (següent | mostra-les totes)
This is a magnificent book, written in 1953 by someone who learnt her cooking in English country kitchens in the days before widespread electricity and gas. It’s a combination of food history, recipes, general household advice, bits of personal memoir, opinion, and amusing or interesting quotes from old books.
 
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Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.

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