The descriptions are detailed and informative but not stuffy (one author is a “bibliographer’s nightmare” but Lehmann untangles the various pseudonyms, titles and editions) and the range of titles is impressive. Her Century of British Cooking pulls together her life’s work, with over 200 recipes and is truly an important work of culinary history.

How about these recipes from Vegan Camper Van Cooking for delicious breakfasts to celebrate the new year? The day after we have posted your mail, it usually takes three more days to reach Western Europe, five days to Eastern Europe and seven days to the rest of the world. For us, The British Cookbook is one of the best books in this series devoted to a specific culinary region of the world.As the title page is often the only point at which something that might be described as ‘philosophy’ or theory enters into the text of a household manual, it will be admitted that such a gathering will have great utility. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. It's a celebrated part of our culture and, with influences from cuisines all around the world, the British menu is becoming increasingly more expansive.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.This is not the whole text, but is the substance; and I hope it will go some way towards driving cookery and its literature into the heart of English academic discourse.

Nigella Lawson, Gordon Ramsay, Jamie Oliver, Delia Smith and many more provide their insight and expertise into some of the most iconic British meals. Several dishes with roots on the Indian subcontinent have found their way into British cuisine, and one or two are good contenders for the "national dish. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. Sadly, my day got busy, and it sat there, finally one Friday evening, I sat down with it and paged through it lovingly. I think this was one of my favorite chapters in the book because there are so many versatile recipes that either make an entire meal or round out the perfect British meal.

Late meals were a sign of status, and lesser visitors could be kept waiting past their normal mealtime so as to reinforce the host’s superiority. Though she concentrates on the cookery books of the era, she also give us fabulous information (which is hard to find in books or on the net) on the authors of these books and their readership, detailing the types of person – from grand mistress to servants – who was intended to be the reader of the books. Thus, the manner of dining conferred social station, but the gentry and “middling classes in the expanding cities” betray “no sense of any desire to emulate aristocratic habits.