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A Taste of London Paperback – May 1976


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Product details

  • Paperback: 120 pages
  • Publisher: Macmillan; New edition edition (May 1976)
  • Language: English
  • ISBN-10: 0330245805
  • ISBN-13: 978-0330245807
  • Product Dimensions: 21.6 x 16.8 x 0.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 311,018 in Books (See Top 100 in Books)

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Product Description

Good: A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels.Some of our books may have slightly worn corners, and minor creases to the covers. Please note the cover may sometimes be different to the one shown.

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Most Helpful Customer Reviews

By G. van Oijen on 30 Aug 2014
Format: Paperback
Great
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
1 of 1 people found the following review helpful
All mixed up... 31 Jan 2013
By Phoenix - Published on Amazon.com
Format: Hardcover
This is one of those rare finds that no one knows what to think about it. Theodora was of Irish decent, born in London, and won the Glenfiddich Special Gold Medal in 1976 and in 1987 she was awarded the Prix Choucroute First Prize for European Food Journalists at Bonn.

Overall, I like this book for the historical recipes. Most of the recipes are from the 19th and early 20th centuries. The glaring problem with this book is, there are missing pages and it appears the publisher allowed it to be published with pages out of order. All the recipes listed in the table of contents are present but pages 30-51 are completely out of order with pages 41-42 completely missing.

Theodora includes many anecdotes and historical backgrounds to each recipe. The book is filled with photos from the 19th-20th C. I think the Christmas pudding recipe is what makes this book worthy. She says "Christmas puddings should be made about the beginning of November, but not later than three weeks before Christmas. They will last a full year and be only the better for it."
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