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Penguin Cookery Library - 8 book collection pack: Italian Food, English Food, English Seafood Cookery, Real Fast Food, Summer Cooking, Real Fast Puddings, A Celebration of Soup and A Book of Mediterranean Food rrp £71.92 Paperback – 2009

5.0 out of 5 stars 3 customer reviews

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Product details

  • Paperback
  • Language: English
  • ASIN: B00473WBLC
  • Product Dimensions: 20 x 16.2 x 13 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 993,829 in Books (See Top 100 in Books)

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Top Customer Reviews

I have all the books in this collection, and it cost me 7 or 8 times as much! This set is worth it for the Elizabeth David books alone. So, let's start with her - surely one of the most interesting women of her generation? It is hard to imagine the miserable conditions in Britain following WW II. Chicken, for example, was a treat to be enjoyed at Christmas, sugar and butter were luxuries... After an exotic wartime, Mrs David returned to Britain refusing to accept that what passed for food under rationing was tolerable for long. Her Book of Mediterranean Food was published in 1950 to a public who must have thought the treasures described were a dream. It is a testament to public imagination that this cookbook was a best-seller. Most of the ingredients were unavailable, and had been for more than 10 years. As you read these three books by David, you will appreciate that what drove her was a desire to present the best available food at it's most perfect - with no substitute ingredients or clever "twists" that only detracted from the food.

Like Grigson, whose brilliant English Food covers most of our favourite dishes - together with history and discussion, David was not just a supreme cook, she also wrote efficient but compelling prose. Contrast the writings of these two artists with the self-indulgent rubbish coming from many modern cookery writers. So, who stood on the shoulders of these giants? Nigel Slater, obviously, literally - since he succeeded Grigson as The Observer's food writer. His first two books are included here - twenty-odd years on I still use them regularly. Also included is Richard Stein's (known to us now as Rick!) English Seafood Cookery. Definitive - everything you want to know about buying and cooking fish - it's in here, with loads of recipes. Finally, there's Lindsay Bareham's wonderful book of international soups - 400 pages of recipes, history, discussion, accompaniments - you name it. If it's to do with soup, it's here.
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Great value for money. Covers everything you could need plus great if you want to try something different. Easy to follow instructions. Would strongly recommend to any one.
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Great value for money this collection gives me so many types of recipes and for an avid cook and cook book collector like myself these were too good to resist. I like the traditional sometimes old fashioned recipes of Elizabeth Davie as well as the occasional whacky ones from Nigel Slater. Combination of ingredients and flavours make for fine food if done carefully. For aspiring cooks as well as more experienced ones like me, the books offer a great opportunity to add some classics to your repertoire.
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