Mediterranean Cookbook

Crafts, Hobbies & Home

Boxer, Arabella

Crafts & Hobbies

Penguin Uk

In this gastromonic tour, Arabella Boxer describes the traditional food of the Mediterranean countries, from Spain to Turkey, Morocco to Egypt. She gives over 300 attractive and practical recipes and includes many unusual dishes. The book is divided according to useful categories which cover not only the various courses of a meal, such as soups, salads, vegetable dishes meat, fish, poultry, game, desserts and cheese dishes, but individual tips on snacks and quick foods, drinks, sauces, breads, pickles and preserves.

Cookbooks, Food & Wine

Main Courses & Side Dishes

Penguin Putnam~trade

This book is a review of British food in the 1920s and 1930s. It attempts to be part social history and part cookery book, it sets out to describe the dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two world wars. It contains 200 recipes, mostly drawn from cookery books or from magazines of the period, from family sources or from talking to survivors who still remember those days. All the recipes have been tested and adapted, where necessary, for modern use. The dishes reflect the different trends from simple "nursery dishes" that were served in country houses, the elegant "dinner party" food that was popular with the London hostesses and the informal French cooking that also had its own following. This period of time was followed by almost 15 years of food rationing and restrictions, so that once freedom of choice was restored the English preferance was for something new. With the publication of Elizabeth David's first book in 1950, a passion for Mediterranean food swept the country. The author of this book is a former Food Writer for "Vogue" and the author of "First Slice Your Cookbook" and "The Sunday Times Complete Cookbook".

Arabella Boxer's Book of English Food (Penguin Cookery Library)

Penguin Books, Ltd.

A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. 
Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. 
The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. 
Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 
____________________________ 
'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 
'I find the calm elegance of her writing an inspiration' Nigel Slater 
'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 
'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times\n'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard

Arabella Boxer's Book of English Food: A Rediscovery of British Food From Before the War

Cooking Education & Reference

Penguin

Soups (MasterChefs)

Wheeler, Simon

Orion Publishing Co

An oversized cookbook featuring the best recipes featured in the Sunday Times as published in London's recipes section. A great cookbook with easy to make delicious recipes.

Papermac;Sunday Times Comp Cookb

Macmillan

A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 'That rare thing, a cookery book with an viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 'I still find the calm elegance of her writing an inspiration' Nigel Slater 'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times 'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard Arabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.

Arabella Boxer's Book of English Food: The British Kitchen Between the Wars

Gwynne, Jessica

Hodder & Stoughton General Division

Includes more than one hundred easy-to-follow recipes for a variety of dishes for all kinds of occasions, inspired by characters and events in "The Wind in the Willows."

The wind in the willows country cookbook

Literature & Fiction

Classics

METHUEN

J.M.Dent & Sons Ltd.

The complete guide to herbs for health and cookery, with Everything from planning an herb garden to making potpourri. More than 200 color illustrations.

The Herb Book

Back, Philippa

Hamlyn

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