- Hardcover: 672 pages
- Publisher: Little, Brown & Company; New edition edition (3 Jun 1999)
- Language English
- ISBN-10: 0316852058
- ISBN-13: 978-0316852050
- Product Dimensions: 23.4 x 15.1 x 5.2 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (15 customer reviews)
- Amazon Bestsellers Rank: 404,424 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
This is the best of all books on English food. First published in 1954, it has popped up in print at intervals ever since, always welcome, always finding new admirers. Dorothy Hartley described Food In England as being like "an old-fashioned kitchen, not impressive, but a warm and friendly place, where one can come in at any time and have a chat with the cook". So it is; and like a good old-fashioned kitchen it's intensely personal and full of bits and pieces at first sight not directly related to the production of food but somehow essential to the character of the place. Writing when she did, Dorothy Hartley was perhaps one of the last food historians to have easy access to the living past and her book views the preceding thousand years of food in England as a continuous present, all the cooks of the past wandering in and out of her kitchen. Full of traditional recipes, historical information, regional kitchen lore, personal reminiscences, household hints, gardening tips and brewing instructions, illuminating quotations and beautifully illustrated with expressive line drawings, Food In England is unsummarisable, copious and generous. Just buy it. Nobody with any interest whatsoever in English (and Scottish and Welsh) food, or who has any concern in what might make Britain British, should be without it. --Robin Davidson
Review
'A classic book without any worthy successor - a must for any keen English cook' - DELIA SMITH 'Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring' - JOSCELINE DIMBLEBY 'This is the best of all books on English food. First published in 1954, it has popped up in print at intervals ever since, always welcome, always finding new admirers. Dorothy Hartley described Food In England as being like "an old-fashioned kitchen, not impressive, but a warm and friendly place, where one can come in at any time and have a chat with the cook". So it is; and like a good old-fashioned kitchen it's intensely personal and full of bits and pieces at first sight not directly related to the production of food but somehow essential to the character of the place. Writing when she did, Dorothy Hartley was perhaps one of the last food historians to have easy access to the living past and her book views the preceding thousand years of food in England as a continuous present, all the cooks of the past wandering in and out of her kitchen. Full of traditional recipes, historical information, regional kitchen lore, personal reminiscences, household hints, gardening tips and brewing instructions, illuminating quotations and beautifully illustrated with expressive line drawings, Food In England is unsummarisable, copious and generous. Just buy it. Nobody with any interest whatsoever in English (and Scottish and Welsh) food, or who has any concern in what might make Britain British, should be without it.' - Robin Davidson, AMAZON.CO.UK REVIEW
Inside This Book
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First Sentence
My first kitchen was a stone-floored cottage in the Yorkshire dales. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
My first kitchen was a stone-floored cottage in the Yorkshire dales. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
18 of 19 people found the following review helpful
Format:Hardcover
Crammed with good advice on how to put up vegetables, butcher a pig, cure your own ham, and stuff a sheeps stomach in order to make haggis, this book is an aladdin's cave of often forgotten traditional English dishes and cooking methods, all awaiting rediscovery by the home cook and cooking professional. A strong argument in favor of English cookery as an unique and interesting cuisine, and a refutation to those who glibly dismiss its virtues.
12 of 13 people found the following review helpful
Format:Hardcover
I can't better the Amazon synopsis and I agree with all of the other reviews but would add a couple of comments. As a good read about the best of home and country life this book is hard to beat. Re-enactors should especially note that this book was written when gas and electric stoves were still newish technology - the author had direct knowledge of cooking on solid fuel stoves and has also included a really useful section explaining cooking on open fires of wood/coal/peat etc. NB - have you bought a cauldron for camp cooking? You can cook much more than stews in it. Look at the description of how a road-mender(I think?) cooked an entire meal in a pail. This is described as witnessed at first hand - its an eye-opener!
16 of 18 people found the following review helpful
Format:Hardcover
As a medieval re-enactor involved in producing an annual banquet for the society I belong to, I am always on the look out for historical recipes, books etc. Having picked this book out I found I could not put it down. The vivid descriptions of various types of kitchens made you feel that you were actually there, you could feel the warmth around you. It is a book I will always return to not only for the varied recipes, but everthing else as well. It will have pride of place on my kitchen bookshelves. I thoroughly agree with Delia Smith's comments on the front cover, it is a definite must for any cook.
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Most Recent Customer Reviews
expensive but worth it
An excellent book, well crafted and sure to be appreciated by all would-be chefs, but also an enthralling read for those of us that are just interested in what we eat.
Published 2 months ago by Mr. K. Appleby
Breathing history
I adore this book - it's a summary (albeit a very detailed one) of how food was created, prepared and eaten in pre-industrial Britain by one of the last serious food historians... Read more
Published 3 months ago by Jonners
Exploded fowl
Amazing book: A readable cookbook that is hard to put down, and tells you about a way of life that has long gone, as well as recipes. Read more
Published 14 months ago by S. Hart
A world that vanished as we glanced away
This is a cookery book, a history, a romance, a guide to self-sufficiency,a handbook of wild food and elegy for rural life. Read more
Published 17 months ago by Peasant
a quaint and worthwhile view of our culinary past!
I found this book intreesting in both a practical and quirky way. It documents processes that have largely been left by the wayside by the advent and subsequent ubiquitous presence... Read more
Published on 21 May 2010 by Kevin Hyland
FOOD in ENGLAND
Book supplied in excellent condition, arrived promptly.
content wide ranging in a clear and easily understandble style, a super find.
content wide ranging in a clear and easily understandble style, a super find.
Published on 30 Mar 2010 by J. Hunter
A Wonderful book spoilt by
This wonderful and absorbing book was spoilt because the paper back edition uses cheap blotty paper and small, smudged illustrations.
Published on 5 Oct 2009 by Mr. C. Hawkey
Food in Englland
Fascinating book, especially for someone like me - passionate about both food and art. But my son-in-law picked it up and couldn't put it down, either: he was a little... Read more
Published on 6 July 2009 by M. Mcardell
Best Food Book ever
This is a wonderful book, as are all Dorothy Hartley's books.It is the one I would choose too to take to a desert island,when I first read this in the 1970s it changed my life. Read more
Published on 19 Feb 2008 by Mrs. R. A. London
The book you would want if stuck on a desert island
This is THE book you would want if catastrophe struck, or you were stranded away from civilization, it covers everything from butchering your own meat, to the methods of cooking in... Read more
Published on 30 Jun 2007 by Adomestikgoddess
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