Described by Le Monde as "e;the richest view of Balzac's time seen from the table,"e; Paris a Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine.
Described by Le Monde as "e;the richest view of Balzac's time seen from the table,"e; Paris a Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine.
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith.
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine.
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens.
Travelling physician, salesman, author and self-made man, Dr Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way.
Join Sarah Woods on a mouth-watering celebration of British and South Asian fusion recipes, featuring the Desi communities who created them'I've longed for a book like this.
**AN OBSERVER FOOD BOOK OF 2023** **A NEW YORK TIMES BEST COOKBOOK OF 2023**'Absolutely enchanting' Nigella Lawson | 'Delightful' Nigel SlaterWhether it's for ourselves, to show love for a child, friend or partner, or to celebrate a rite of passage, there is no denying the incredible effect that cakes can have.
