Gentle Art Of Cookery

Gentle Art Of Cookery

ART OF COOKERY Hilda Leyel and Olga Hartley First published in 2004 by Kegan Paul International This edition. | Routledge rri Taylor & Francis Group LONDON AND NEW YORK THE GENTLE THE GENTLE ART OF COOKERY.

Author: Leyel

Publisher: Routledge

ISBN: 9781136198090

Category: Social Science

Page: 470

View: 626

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Categories: Social Science

The Cambridge Guide to Women s Writing in English

The Cambridge Guide to Women s Writing in English

Her first novel , A published , like Minnie , Lady Hindlip's Cookery Book Nile Novel ( 1876 ) , republished as Kismet ... Another remarkable book was The Gentle Art of Cookery Food writers are proliferating ; the Guild of Food by Mrs ...

Author: Lorna Sage

Publisher: Cambridge University Press

ISBN: 0521668131

Category: Literary Criticism

Page: 696

View: 981

An alphabetized volume on women writers, major titles, movements, genres from medieval times to the present.
Categories: Literary Criticism

Saving the Season

Saving the Season

Different cookbooks—and, I suppose, differ. ent cookbook authors—work differently Elizabeth David observes as much in her fond but coolheaded introduction to the 1983 reprint of Mrs. C. F. Leyes's The Gentle Art of Cookery Since its ...

Author: Kevin West

Publisher: Knopf

ISBN: 9780307957689

Category: Cooking

Page: 544

View: 99

The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
Categories: Cooking

Cheap Modernism

Cheap Modernism

34 In other words, the Phoenix Library would raise The Gentle Art of Cookery above its competitors – as a well-written text for a sophisticated audience. 'You may wonder why on earth we are including a cookery book in such a literary ...

Author: Lise Jaillant

Publisher: Edinburgh University Press

ISBN: 9781474417259

Category: Literary Criticism

Page: 184

View: 955

We often think of Mrs Dalloway or A Portrait of the Artist as a Young Man as difficult books, originally published in small print runs for a handful of readers. But from the mid-1920s, these texts and others were available in cheap format across Europe. Uniform series of reprints such as the Travellers' Library, the Phoenix Library, Tauchnitz and Albatross sold modernism to a wide audience - thus transforming a little-read "e;highbrow"e; movement into a popular phenomenon. The expansion of the readership for modernism was not only vertical (from "e;high"e; to "e;low"e;) but also spatial - since publisher's series were distributed within and outside metropolitan centres in Britain, continental Europe and elsewhere. Many non-English native speakers discovered texts by Joyce, Woolf and others in the original language - a fact that has rarely been mentioned in histories of modernism. Drawing on extensive work in neglected archives, Cheap Modernism will be of interest to all those who want to know how the new literature became a global commercial hit.
Categories: Literary Criticism

Londoners Larder

Londoners  Larder

The authors of The Gentle Art of Cookery were keen revivers of the best English culinary traditions, although their book does contain some foreign dishes. Mrs Leyel was a noted herbalist, and the book is particularly strong on vegetable ...

Author: Annette Hope

Publisher: Random House

ISBN: 9781780573854

Category: Cooking

Page: 320

View: 987

In a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and chronicles the effects of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form. From the takeaway pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Café Royal, from John Evelyn's recipes for salads to Mrs Beeton, from the introduction of coffee to the appearance of ration books, this book charts the gastronomic life of London in scholarly and entertaining detail. A discussion of the city as it is at the beginning of the twenty-first century rounds off the picture - a time when Middle Eastern and Oriental food is commonplace, and much of the cuisine available in European restaurants is inspired by that on offer in popular holiday resorts and purely 'British' food is difficult to find. If London beguiles you, literature seduces you, and recipes fascinate you, this pioneering book will intrigue and delight you.
Categories: Cooking

The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

ORIGINAL SOURCES USED IN THIS BOOK Eliza Acton, Modern Cookery for Private Families (1845) Dorothy Allhusen, ... Confectioner and Caterer (1907) Hilda Leyel and Olga Hartley, The Gentle Art of Cookery (1925) Ruth Lowinsky, ...

Author: Annie Gray

Publisher: Weldon Owen

ISBN: 9781681883694

Category: Cooking

Page: 272

View: 531

2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end.
Categories: Cooking

Classic Home Desserts

Classic Home Desserts

The Art of Cookery , made Plain and Easy . London , 1747. ( Facsimile ed . , London : Prospect Books , 1983. ) Glasse , Hannah . The Compleat Confectioner . Dublin , 1762. ( First published London , 1760. ) Good Housekeeping's Book of ...

Author: Richard Sax

Publisher: Houghton Mifflin Harcourt

ISBN: 0618003916

Category: Cooking

Page: 688

View: 756

A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.
Categories: Cooking

The Perfect Picnic

The Perfect Picnic

The Gentle Art of Cookery. Chinese Orange Salad Peel and cut the oranges into slices lengthways, steep some shelled walnuts in vinegar, drain them and add to the oranges, and pour over the salad a dressing made of oil, lemon juice and ...

Author: Hilda Leyel

Publisher: Random House

ISBN: 9781446475973

Category: Cooking

Page: 160

View: 588

Take a warm summer's day, a secluded spot in the dappled shade, a blanket and a bottle of wine, friends and family, and a spread of delicious homemade food, and you have that timeless rustic idyll - the Great British picnic. Perfect picnic food is simple, elegant and delicious, based around much-loved classics. Hilda Leyel, who wrote this book in 1936, was extraordinarily before her time. She influenced generations of foodies with her wonderfully inventive recipes , where retro meets modern, such as: Egg mayonnaise on crusty bread Watercress, beetroot and nasturtium salad Chicken and leek pie Spiced plum cake and salted almonds She championed local, seasonal ingredients like watercress and asparagus; she promoted traditional recipes from raised pies to strawberries and cream; and she set a benchmark of refinement with crab soufflé and spaghetti and truffles.
Categories: Cooking

Taste

Taste

John and Doreen Weightman, Cape, London, 1968 Leyel, Hilda, Green Salads and Fruit Salads, Routledge, London, 1925 —, Picnics for Motorists, Routledge, London, 1936 —, and Olga Hartley, The Gentle Art of Cookery, Chatto & Windus, ...

Author: Kate Colquhoun

Publisher: A&C Black

ISBN: 9781408834084

Category: History

Page: 480

View: 931

From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
Categories: History

The Contemporary Review

The Contemporary Review

The gentle art of English cookery died with the Middle Ages . Up to the Reformation we were the best cooks in Europe . The art of spices was ours ; English confectionery rivalled in sugar the stately Gothic masterpieces in stone ...

Author:

Publisher:

ISBN: UGA:32108057640370

Category: Great Britain

Page:

View: 711

Categories: Great Britain