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Abstract: Celebrities and home cooks across the UK have risen to Anneke Rice's challenge to create a book of recipes in less than 48 hours, in aid of "Breakthrough Breast Cancer". All revenue from the first printing, and a percentage of subsequent ones, will go to the appeal.

Abstract: 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 t ...; [Read more...] 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.

Abstract: A fascinating and beautifully compiled history and recipe book of English cooking from the fifteen centrury to the present day.

Abstract: In this volume, Elizabeth David presents English recipes which are notable for their employement of spices, salt and aromatics. As usual, she seasons instruction with information, explaining the origins and uses of such ingredients as nutmeg, cardamom and juniper

Abstract: What each country does do is to give all the elements, borrowed or otherwise, something of a national character. The history of cooking is in some ways like the history of language. Cooks borrow, English cooking has borowed from French cooking. France borrowed from Italy. The Romans borrowed from the Greeks, and the Greeks borrowed from the Egyptians.

Abstract: The inns that have dotted the post roads and byways of new England for over two hundred years have been justly celebrated for their hospitality and hearty, substantial food. In the past few years that tradition has been enriched with the addition of various international cuisines. Igor and Marjorie Kropotkin, inveterate inn-goers, have coaxed the chefs and owners of fifty favourite inns into reliquishing the receips for their particular specialities.