3 of 4 people found the following review helpful
Gentle, Genteel and Charming,
This review is from: The Gentle Art of Cookery (Classic Voices in Food) (Hardcover)
Starting with The Gentle Art of Cookery, this book of 750 recipes fills 430 pages, including index and a rather wonderful chapter on "The Alchemist's Cupboard", which details all the dry stores a well equipped kitchen should have. The authors seemingly had a particular fancy for the Army and Navy stores, as well as long lost condiments such as Lazenby's Hervey Sauce.
Like many older cookbook, the recipes are short - this is not a book which takes the cook step by step through each dish, and it doesn't list ingredients at the start of each recipe. The recipes are divided by chapter; while many of the chapters themes are unsurprising (vegetables, meat, fish, for example), some of the others are more uncommon; chestnuts, "dishes from the Arabian Nights", Almonds, and Flower Recipes.
Of course, food is as subject to fashion as, well, fashion, and therefore this collection is not at the cutting edge of molecular cuisine. However, a good number of the recipes are worth trying, especially the more traditional dishes.
If selecting a recipe to try and one to avoid, braised pheasant with chestnut puree sounds interesting. As I really can't stand rabbit, I would avoid all the rabbit recipes as a matter of principle. Probably the hare recipes too.