Buy Used
£0.01
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See more of our deals.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Cookery of England (Penguin Cookery Library) Paperback – 17 Oct 1988

4.8 out of 5 stars 6 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£3.00
Paperback
"Please retry"
£55.98 £0.01
click to open popover

Special Offers and Product Promotions

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.




Product details

  • Paperback: 560 pages
  • Publisher: Penguin Books Ltd; New edition edition (17 Oct. 1988)
  • Language: English
  • ISBN-10: 0140468196
  • ISBN-13: 978-0140468199
  • Product Dimensions: 13.8 x 3.3 x 21.5 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 611,845 in Books (See Top 100 in Books)

Customer Reviews

4.8 out of 5 stars
5 star
5
4 star
1
3 star
0
2 star
0
1 star
0
See all 6 customer reviews
Share your thoughts with other customers

Top Customer Reviews

By Peasant TOP 500 REVIEWER on 12 Jan. 2011
Format: Hardcover
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.
Read more ›
Comment 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover 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!
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Read more ›
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Look for similar items by category


Feedback