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The Cookery of England Paperback – 20 Mar 1975


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Product details

  • Paperback: 560 pages
  • Publisher: Andre Deutsch Ltd (20 Mar. 1975)
  • Language: English
  • ISBN-10: 0233962794
  • ISBN-13: 978-0233962795
  • Product Dimensions: 24.6 x 18.8 x 4.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 1,037,679 in Books (See Top 100 in Books)

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6 of 6 people found the following review helpful By Peasant TOP 500 REVIEWER on 12 Jan. 2011
Format: Paperback
Five stars just aren't enough for this book. The subtitle is "being a Collection of Recipes for Traditional Dishes of All Kinds from the Fifteenth Century to the Present Day, with Notes on their Social and Culinary Background". A fairly modest promise that Ayrton more than fulfills.

In fact, this is one of those cookery books that can stand alone; it could be the only cookbook you owned and indeed for several years it was the only one I used. It gives a complete guide, with masses of fascinating sideline stuff that puts everything in its historical context, to every aspect of traditional English cookery. An introduction is as fine a survey of the development of classic English cooking as you could read, with some good quotes and examples. The first chapter, "Meat", is headed with a Bewick engraving of a steer enlivened by a background vignette of a man being chased by a bull. And here the mood is set; beautiful quality, accuracy, traditional values and a touch of humour. "Meat" has 10 pages of background before setting off into recipes for everything you could ask for from Roast Sucking Pig to Shepherd's Pie.

Chapters follow in a similar vein on The Savoury Pie, Potted Meats etc, poultry and game, fish, sauces and stuffings, soups, vegetables, salads, egg and cheese dishes, hot and cold puddings, savouries, bread and cakes. The choice of recipes is well-balanced to give a range which is really useful to the home cook, rather than shocking us with things we cannot produce today. Many of the recipes are credited, with some background info on the source, and all are easy to follow. I cannot claim to have made every dish in this book - there are far too many - but I have used dozens and never hit a problem.
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1 of 1 people found the following review helpful By Peasant TOP 500 REVIEWER on 7 April 2012
Format: Hardcover
Five stars are not enough for this book. Ten stars would be too few. I have an old battered (in both senses of the word) Penguin copy: I'm waiting for a hardback as I have loved the Penguin to death. The subtitle is "being a Collection of Recipes for Traditional Dishes of All Kinds from the Fifteenth Century to the Present Day, with Notes on their Social and Culinary Background". A fairly modest promise that Ayrton more than fulfills.

In fact, this is one of those cookery books that can stand alone; it could be the only cookbook you owned and indeed for several years it was the only one I used. It gives a complete guide, with masses of fascinating sideline stuff that puts everything in its historical context, to every aspect of traditional English cookery. An introduction is as fine a survey of the development of classic English cooking as you could read, with some good quotes and examples. The first chapter, "Meat", is headed with a Bewick engraving of a steer enlivened by a background vignette of a man being chased by a bull. And here the mood is set; beautiful quality, accuracy, traditional values and a touch of humour. "Meat" has 10 pages of background before setting off into recipes for everything you could ask for from Roast Sucking Pig to Shepherd's Pie.

Chapters follow in a similar vein on The Savoury Pie, Potted Meats etc, poultry and game, fish, sauces and stuffings, soups, vegetables, salads, egg and cheese dishes, hot and cold puddings, savouries, bread and cakes. The choice of recipes is well-balanced to give a range which is really useful to the home cook, rather than shocking us with things we cannot produce today. Many of the recipes are credited, with some background info on the source, and all are easy to follow.
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1 of 1 people found the following review helpful By Wizzco on 4 Jun. 2013
Format: Paperback Verified Purchase
I enjoyed reading and using this book so much that I bought several copies to give away. Once, I was pressured to lend my hard-back copy, and it never returned! I had to find a secondhand copy in fine condition, which will never leave my home. Mrs Ayrton was an Historian as well as a fine cook, she had no equals.
I have cooked many of the recipes, and they have always been excellent and very well received. There is one point though, do check the number of people that a recipe will feed carefully, I once made red cabbage at Christmas which took several days for three to eat - on checking, the recipe was for 10!
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2 of 3 people found the following review helpful By Angie Veysey on 30 Jan. 2012
Format: Hardcover Verified Purchase
I am an avid collector of cookery books and own in excess of 300. Having borrowed this book from a friend I just had to come along to Amazon and buy myself a copy. I read it from cover to cover; it's as unputdownable as a cookery book can get. Interesting for both cooks and those interested in social history. Can't wait to get around to trying some of the 'long lost' recipes.
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0 of 1 people found the following review helpful By M. L. Shannon on 9 May 2011
Format: Paperback Verified Purchase
CRACKING a great book for those who want to get back to basics and start feeding themselves and families with good old fashioned food and dining. from up and down england with local recipes most of which can be adapted to tastes and lifestyles, we must not lose our gastronomic heritage
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