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Prospect Books - The English Kitchen

We currently have 11 books in this section. Please pick a book title for further information
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	The English Kitchen Jellies & Their Moulds by Peter Brears Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. Jelly is a more complicated thing than some packet from the supermarket mixed with boiling water. Historically, it was not factory-made gelatine that did the setting, but ... Paperback. Publisher's Price US$24.00, Our Price US$20.00
	The English Kitchen Trifle by Helen Saberi and Alan Davidson This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English ... Paperback. Price US$19.95
	The English Kitchen The Centaur's Kitchen: A Book of French, Greek and Catalan Dishes for Ships' Cooks in the Blue Funnel Line by Patience Gray, with illustratons by Miranda Gray Patience Gray's Honey from a Weed is a modern classic of the kitchen. Her Plats du Jour, published in 1957 by Penguin Books, was an important step in the re-education of British cooks after the Second World War. The book here published is the text of a full set of instructions which she provided in 1964 at the behest of the proprietors for the cooks of the Blue Funnel Line, an important Liverpool shipping line working mostly in ... Paperback. Price US$19.95 Hardback. Price US$50.00
	The English Kitchen Tripe: A Most Excellent Dish by Marjorie Houlihan People think of tripe as just another dreary post-war substitute for real food, one of the worst aspects of food rationing. But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never a new invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands. All through ... Paperback. Not yet published - advance orders taken. Price US$19.95
	The English Kitchen Building a Wood-Fired Oven for Bread and Pizza, 13th Edition by Tom Jaine Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There ... Paperback. Price US$19.95
	The English Kitchen Early Vegetarian Recipes by Anne O'Connell Vegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of cast iron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal that may be the envy of many a carnivore, ... Paperback. Price US$17.95
	The English Kitchen Rhubarbia: Recipes for Rhubarb by Mary Prior Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb, which first came to us as a medicine but which has successfully naturalized as an especial British favourite. Drawing on the cuisines of England, Scotland, the Highlands and Islands, Scandinavia and other parts of northern Europe, she provides a rhubarbic dish for every occasion. From its home in the northern climes of Asia - Mongolia, Siberia and ... Paperback. Price US$18.00
	The English Kitchen The Road to Vindaloo: Curry Cooks and Curry Books by David Burnett and Helen Saberi This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to ... Paperback. Price US$19.95
	The English Kitchen Soup: The English Kitchen by Eileen White Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces ... Paperback. Price US$16.95
	The English Kitchen The English Kitchen: Historical Essays edited by Eileen White This collection, the thirteenth volume in the series Food and Society, constitutes the proceedings of the eighteenth Leeds Symposium on Food History in 2003, entitled 'The Changing Face of Food'. There are seven essays in this volume: The English Kitchen: Introductory Remarks (Tom Jaine); Soups, Broths and Pottages (Eileen White); The Rise and Fall of the Herring (Ann Rycraft); Blancmange: A Tale of Seven Centuries ... Hardback. Price US$30.00

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