- Hardcover: 760 pages
- Publisher: Odhams Press Ltd; First Edition edition (1936)
- ASIN: B000VXWL62
- Product Dimensions: 21 x 14.8 x 6.2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 651,376 in Books (See Top 100 in Books)
| ||||||||||||||||||
 Trade In this Item for up to £0.60
Trade in Cookery Illustrated and Household Management for an Amazon.co.uk gift card of up to £0.60, which you can then spend on millions of items across the site. Plus, get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Product details |
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
Elizabeth Craig wrote quite a number of cook books, but this is the one most often seen and possibly the most interesting to a modern collector or cook. It aims to be a complete encyclopaedia of everything you need to know in 1936 - perhaps more like Nigella Lawson's "How to eat"?
To the modern cook interested in old recipes it is invaluable for a number of purposes. Firstly, this is a "newly-wed"'s cook book so it doesn't, like too many other books, take it for granted that you already know all the basic processes; thus if you are following recipes in more recherche books you may find yourself turning to this one to fill in the gaps. Secondly, many of the recipes are excellent, with particularly good sections on old-fashioned puddings and cakes, some jolly good vegetable recipes, and a huge resource of soups and sauces as well as an interesting selection of "local dishes". A surprising number of the helpful tips are as valid today, too; "Leather upholstery, To remove grease from:" rubs shoulders with "Lemons, to keep fresh".
However, it is Craig's project of teaching the new wife all she needs to know about "household management" which makes the book such a joy. There are diet and medical articles that make your hair stand on end, including a section of special "fattening recipes" - because in 1936 people still died from tuberculosis, and building up delicate invalids was a huge part of some women's lives.
Buy this book to understand the life of the lower middle-class family between the wars, or as a reliable reference book on traditional food. No collection of vintage cookbooks should be without it. Readers interested in the social history of cookbooks should try Nicola Humble's Culinary Pleasures:: Cookbooks and the Transformation of British Food. Another good mid-century (immediately post-war) book with a mass of useful and entertaining stuff in it is Modern Cookery Illustrated, especially good for cakes and baking.
To the modern cook interested in old recipes it is invaluable for a number of purposes. Firstly, this is a "newly-wed"'s cook book so it doesn't, like too many other books, take it for granted that you already know all the basic processes; thus if you are following recipes in more recherche books you may find yourself turning to this one to fill in the gaps. Secondly, many of the recipes are excellent, with particularly good sections on old-fashioned puddings and cakes, some jolly good vegetable recipes, and a huge resource of soups and sauces as well as an interesting selection of "local dishes". A surprising number of the helpful tips are as valid today, too; "Leather upholstery, To remove grease from:" rubs shoulders with "Lemons, to keep fresh".
However, it is Craig's project of teaching the new wife all she needs to know about "household management" which makes the book such a joy. There are diet and medical articles that make your hair stand on end, including a section of special "fattening recipes" - because in 1936 people still died from tuberculosis, and building up delicate invalids was a huge part of some women's lives.
Buy this book to understand the life of the lower middle-class family between the wars, or as a reliable reference book on traditional food. No collection of vintage cookbooks should be without it. Readers interested in the social history of cookbooks should try Nicola Humble's Culinary Pleasures:: Cookbooks and the Transformation of British Food. Another good mid-century (immediately post-war) book with a mass of useful and entertaining stuff in it is Modern Cookery Illustrated, especially good for cakes and baking.
5 of 6 people found the following review helpful
Format:Hardcover
My Great Aunt Dolly gave me her copy of this book. Reading it is like living someone else's life, someone a great deal more careful with money than we are and creative with what's available. If you're interested in eating seasonal food and making the best of simple fare, there are some useful recipes here. I just opened mine to find out what to do with all the free damsons I'd collected from some trees by the canal. (Stew, then puree.) Some things are a bit surprising; you don't expect to be told to open a tin of apricots. But in 1936 they weren't widely available and if you wanted an apricot tart, you went to the grocers and got a tin of them.
Some of the recipes need a bit of translation into modern measures. "Take a pint of shrimps" is one of them. I'm going to be using mine more and more as I start to eat more of my home grown veg, and look to use seasonal veg for the cost and for its lower carbon footprint.
This is a massive book; you won't use all of it and you'll probably laugh at some bits but it's an absolute treasure and will teach you a lot about the way we ate before rationing ruined the British cookery tradition for ever. Although reading some of the recipes, you might decide that maybe this wasn't such a bad thing.
Some of the recipes need a bit of translation into modern measures. "Take a pint of shrimps" is one of them. I'm going to be using mine more and more as I start to eat more of my home grown veg, and look to use seasonal veg for the cost and for its lower carbon footprint.
This is a massive book; you won't use all of it and you'll probably laugh at some bits but it's an absolute treasure and will teach you a lot about the way we ate before rationing ruined the British cookery tradition for ever. Although reading some of the recipes, you might decide that maybe this wasn't such a bad thing.
Format:Hardcover
Just been given this by my 90year old grandma... It is packed with all kinds of recipes that are just part of our history...an amazing book to read before even considering cooking. My favourite recipe though was finding the one for Head... Involving a sheep's head, splitting open to get out the brains, and then later detaching the tongue and skinning it! Not sure that one will be making it to our dining room table!
Listmania!
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
