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Classic food writers
Constance Spry and Rosemary Hume
Dimensions 246 x 185
The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.
Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim.
The Constance Spry Cookbook is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school.
Constance Spry was the subject of a major exhibition at London’s Design Museum in 2004 and a fascinating biography in 2010.
'A joy, not least because the pure, elegant design of the book does justice to both Rosemary Hume's recipes and Spry's very engaging prose style.' The Guardian
'a cracking, really useful book' The Spectator
'Grub Street publish the classics and The Constance Spry Cookery Book is right up there with the best. This is a page-turner for any lover of British food. A collectors cookbook but it's one to use and cherish.' Mostly Food
'Vast, comprehensive and deeply sensible, this is a tome that has taught generations to cook. The recipes are great, but it's the hints, tips and techniques that make this book a truly indespensible part of any kitchen.' Tom Parker Bowles, Mail on Sunday
'Used and worshipped by millions, who over the years have come to rely on its authoritative and comprehensive recipes. The book has now been brought up to date in a colourful metricated edition that should please young and old alike.' The Oxford Times
'A true kitchen bible. It a supremely practical book, useful still in explaining cooking processes. This reissue by Grub Street is a handsomely produced slab.' Taste of Manchester
'One of the best cookbooks ever. You could cook from it for the rest of your life and never eat badly' The Evening Standard
'An impressive new edition, wonderfully redolent of a very different era.' The Daily Express
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