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A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The period of wartime food rationing is now seen as a time when the nation was at its healthiest and these Ministry of Food leaflets advised the general public on how to cope with shortages. This is a nostalgic look back at one of the hardest and yet perhaps healthiest times in history, but is also a relevant guide on healthy eating for today.
One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.
More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.
Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. DANISH COOKBOOKS draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century. Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labour in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks -- in recipes, menus, and table settings -- we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. Written with the ease of a veteran historian and in an accessible and engaging style, DANISH COOKBOOKS will appeal to scholars in Scandinavian studies as well as in gender and women's studies. It will also appeal to non-academic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking.