The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

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I am an independent online bookseller, based near Southampton, Hampshire in the South of England, with approximately 8,000 books - new, second hand, scarce, hard to find and out-of-print books – and have been in business for more than 19 years.

What foods were available, depending on your class in life [and we all know from Downton Abbey that class mattered]. With clear instructions and beautiful photography, this guide is sure to inspire you in the kitchen. Anglotopia is for people who love Britain - whether it's British TV, Culture, History or Travel - we cover it all. This book also provides, in one volume, delicious detail about the way meals were eaten,manners, customs, mealtimes, the ever changing time for diner throughout the century and what that said about your status, etc.Lehmann herself is all the more intimidating for having translated the book into sparkling English from the French of her original. This is a lovely modern looking book with a layout that is web-influenced but still shows all the hallmarks of superior publishing. The British Cookbook] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more. If Lehmann’s insights are more deft than earthshattering–after all, we have the images of Hogarth, Gillray and lesser lights to reinforce many of them–that in no way diminishes her accomplishment.

The author is 98, so the book must look a bit old and … No, Marguerite is clearly still hip and the publisher, Grub Street, surrounded her with a marvelous production team.

The cook is told to use a wooden spoon, and given the reason for the brief cooking, without boiling, once the sauce is made. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate.

Some people complained that the small typeface is hard to read in a kitchen environment - I am well beyond the first flush of youth and had no problem using it in the kitchen. Ben has unearthed the dishes steeped in history: junket, haggis, and others which were originally created abroad and then adapted to local tastes and adopted into the canon of British cooking.As Britain’s commercial empire expanded in the second half of the 18th century, new kinds of dishes appeared.