"The Constance Spry Cookery Book" is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. "The Constance Spry Cookbook" is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. "Constance Spry" was the subject of a major exhibition at London's Design Museum in 2004 and a fascinating biography in 2010.
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'a cracking, really useful book' --The Spectator
'Grub Street publish the classics and The Constance Spry Cookery Book is right up there with the best. This is a page-turner for any lover of British food. A collectors cookbook but it's one to use and cherish.' --Mostly Food
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'You could cook from it for the rest of your life and never eat badly.' --The Evening Standard
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'A true kitchen bible. It a supremely practical book, useful still in explaining cooking processes. This reissue by Grub Street is a handsomely produced slab.'--Taste of Manchester
'One of the best cookbooks ever. You could cook from it for the rest of your life and never eat badly' --The Evening Standard
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
'A joy, not least because the pure, elegant design of the book does justice to both Rosemary Hume's recipes and Spry's very engaging prose style.' --The Guardian
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
'Grub Street publish the classics and The Constance Spry Cookery Book is right up there with the best. This is a page-turner for any lover of British food. A collectors cookbook but it's one to use and cherish.' --Mostly Food
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'You could cook from it for the rest of your life and never eat badly.' --The Evening Standard
'The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' --Tom Parker Bowles, Mail on Sunday
'A true kitchen bible. It a supremely practical book, useful still in explaining cooking processes. This reissue by Grub Street is a handsomely produced slab.'--Taste of Manchester
'One of the best cookbooks ever. You could cook from it for the rest of your life and never eat badly' --The Evening Standard
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
'A joy, not least because the pure, elegant design of the book does justice to both Rosemary Hume's recipes and Spry's very engaging prose style.' --The Guardian
An impressive new edition, wonderfully redolent of a very different era. --The Daily Express
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Most Helpful Customer Reviews
22 of 23 people found the following review helpful
By G. Laird
Format:Hardcover
Everything you ever wanted to know about cooking in the classic English style is here. OK, it's a bit pedantic and fussy, old fashioned and over prescriptive but invaluable.
Clearly written, this tells you how to make every dish there is in english cookery starting from the basics and ending with recipes to serve the royal household. I've used this book for almost 40 years and every recipe in it works. If you want to know how to do things from boiling an egg to roasting venison its here.
Constance Spry writes from a love of cooking and pride in those she's taught. Everything is done properly, no short cuts, no flash just solid, reliable advice on how to prepare food. Between us we own over 100 cook books and this is the one I go to when I want to know how to do something. For actual recipes I might go elsewhere (e.g. the 23 book encyclopedia "Supercook") but often find they probably cribbed the recipe from her as its very similar with some of the frills left out. Where in other books you feel the author is just filling the space, here you feel she has cooked every one of these dishes many times.
This is the book for the person who thinks they know all about cookery, written by the woman who did.
Clearly written, this tells you how to make every dish there is in english cookery starting from the basics and ending with recipes to serve the royal household. I've used this book for almost 40 years and every recipe in it works. If you want to know how to do things from boiling an egg to roasting venison its here.
Constance Spry writes from a love of cooking and pride in those she's taught. Everything is done properly, no short cuts, no flash just solid, reliable advice on how to prepare food. Between us we own over 100 cook books and this is the one I go to when I want to know how to do something. For actual recipes I might go elsewhere (e.g. the 23 book encyclopedia "Supercook") but often find they probably cribbed the recipe from her as its very similar with some of the frills left out. Where in other books you feel the author is just filling the space, here you feel she has cooked every one of these dishes many times.
This is the book for the person who thinks they know all about cookery, written by the woman who did.
13 of 14 people found the following review helpful
Format:Hardcover
My first cookery book, along with Elizabeth David, Madame Prunier and Escoffier and still used constantly and hugely regarded. Maybe not fashionable, but has all the techniques, and all the recipes you must have under your belt.
I have a huge quantity of other cookery books, but know I can instantly find short simple instructions here for such delights as crepes suzettes, profiteroles, red cabbage, creme brulee for which I just need quick reminders. My copy is now in pieces, with brown stains on the pages, and I am about to replace it with a pristine copy which no doubt my daughter will annexe. Try one of the Christmas puddings. Big quantities, maybe, but quite gorgeous, and they keep perfectly for years if you don't halve the quantities. Cleone Saise
I have a huge quantity of other cookery books, but know I can instantly find short simple instructions here for such delights as crepes suzettes, profiteroles, red cabbage, creme brulee for which I just need quick reminders. My copy is now in pieces, with brown stains on the pages, and I am about to replace it with a pristine copy which no doubt my daughter will annexe. Try one of the Christmas puddings. Big quantities, maybe, but quite gorgeous, and they keep perfectly for years if you don't halve the quantities. Cleone Saise
11 of 13 people found the following review helpful
Format:Hardcover
The Constance Spry Cookbook is THE best cookbook ever written. It has all the basics of cooking, right through to complicated dishes, all explained clearly -- and they all work. I often find her recipes "modernised", but the originals are the best. My old paperback version is falling apart and I wish someone would buy me a new book.
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Most Recent Customer Reviews
5.0 out of 5 stars
cooking references
Bought this to replace one that finally fell to bits through use over many years. Still the clearest and best basic reference book for recipes and methods for cooking that makes... Read more
Published 21 days ago by have needles must knit
5.0 out of 5 stars
Wonderful to have hardback re-issue
I originally bought a copy of this from the long-defunct Cookery Book Club back in the 70's, and my very battered volume was falling apart all over the place from constant... Read more
Published 2 months ago by J. Severn
5.0 out of 5 stars
Cook Book Heaven
Everyone interested in French Cooking and good food in general can not do without this on their bookshelf. C'est la bonne vie! Enjoy!
Published 4 months ago by K. Baines
5.0 out of 5 stars
Constance Spry cookery Book
Although not in the form currently favoured by cookery books ie, lots of pictures, cosy comments by the authors, lots of narrative, this is nevertheless a fascinating book. Read more
Published 13 months ago by Jean Blakemore
5.0 out of 5 stars
The Best
I've used my copy for over 20 years now. Of all my cookery books this is without doubt the most useful. Wouldn't be without it.
Published on 9 Feb 2011 by M. Young
5.0 out of 5 stars
Highly recommended for proper cooks!
I always return to this book. Although now over 50 years old this book never palls.
Constance Spry wrote it with Rosemary Hume. Read more
Constance Spry wrote it with Rosemary Hume. Read more
Published on 27 July 2010 by SD
5.0 out of 5 stars
Aspirational Cookery
When I was young, we cooked a lot from Good Housekeeping's Cookery Compendium, but aspired to make recipes from Connie. Read more
Published on 7 May 2010 by Mrs Wibble
5.0 out of 5 stars
Cook's encyclopedia
This book will give you any information you need on cooking techniques as well as really great recipes. Read more
Published on 7 Dec 2009 by Mrs. M. A. L. Allerton
5.0 out of 5 stars
A must have in the home for lovers of traditional cooking.
The simplicity of the traditional English and French recipies is fantastic for people like me who 'don't' cook. It's the only cook book I own. Read more
Published on 16 July 2009 by Natalie Kim Wilson
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