9 of 9 people found the following review helpful
on 9 April 2003
This wonderful book is a history of English cooking from the fourteenth century to today, complete with recipes! Each of the five chapters examines how English cooking developed during that time, and is then followed by a great number of recipes organized into: soups, eggs, fish, poultry and game, meat, vegetables, desserts, sauces, breads and cakes, pickles and preserves, and forcemeats and garnishes (though not always in that order). The text is very well written and interesting, and the recipes are very good.
My one complaint against this book (1973 edition, but purchased here) is that the text runs so close to the binding that you have to stretch the book to read everything, and a paperback will not stand up to that for too long. But, that complaint aside, this is a great book, and I am very glad that I bought it (the Toad in the Hole was great, and I look forward to trying many other recipes). I highly recommend this book!
2 of 2 people found the following review helpful
on 13 June 2010
I bought this book to replace mine that had been borrowed & never returned
Its a great cook book with many recipies I have tried, loved and adapted for everyday use
I love the way the original recipe is shown before the modern one
It has been used in the kitchen & also was invaluable for the children with projects from school
Its WELL WORTH buying & using