Food In England : a complete guide to the food that makes us who we are

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. A classic book without any worthy successor - a must for any keen English cook (DELIA Smith) Dorothy 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) Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring (JOSCELINE DIMBLEBY) extraordinary, idiosyncratic and utterly absorbing (BBC COUNTRYFILE MAGAZINE) Dorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and food writers since. Hartley's 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 she describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past. COPYRIGHT I INTRODUCTION ALSO BY DOROTHY HARTLEY CONTENTS II SOME ENGLISH KITCHENS III BASIC ENGLISH IV FUELS AND FIREPLACES V MEAT VI POULTRY AND GAME VII EGGS VIII MEDIAEVAL FEAST AND FAMINE IX TRADE, MAGIC AND RELIGIOUS COOKING X FISH XI SEAWEEDS XII FUNGI XIII ELIZABETHAN HOUSEHOLDS XIV THE NEW WORLD AND THE SAILORS’ COOK XV SALTING, DRYING AND PRESERVING XVI THE HOUSE AND GARDEN IN 1600 XVII VEGETABLES chapter017.html XVIII NEW FREEDOM XIX COACHING DAYS XX FRUITS, HERBS, SEEDS AND FLOWERS XXI THE HAFOD XXII DAIRY PRODUCE XXIII BREAD XXIV DRINKS XXV THE INDUSTRIAL REVOLUTION XXVI PIES, PUDDINGS, PASTRIES, CAKES XXVII SUNDRY HOUSEHOLD MATTERS BIBLIOGRAPHY INDEX footnotes