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Food in England: A Complete Guide to the Food That Makes Us Who We are

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This book ought to be required reading for every Englishman (and woman), every tourist to England, every Ambassador, visiting Head of State, postgraduate student, et al. Dorothy Hartley's mother was from Froncysylltau, near Llangollen in North Wales, where the family owned quarries and property. Front panel clean, chipped to the bottom inner corner, back panel chipped to upper inner corner, absent spine stood in for by a photocopy (printed a little smaller than the original): the parts professionally brought together and made good.

Elevenses, for example, were far better in the country than in towns: a "big slice of solid cake" as against some dull "tea and biscuits" in the city.A serviceable English ‘tea’ may be made with blackthorn for bulk, and sage, lemon balm, woodruff (the plant), and black-currant leaves for flavour. But whether mad or not, Hartley "approaches the cuisine of the past with the humour and sharpness of a journalist. For baking, where exact instructions are needed, these are given in Imperial units, but the oven temperature and timing are again left mainly to the cook's experience.

Dorothy’s friends clearly regret the fact that she left no children, but I relish the fact that she did instead leave us this amazing book. The book is a compendium of favourite tips and treats, many of which just happen to be several hundred years old.Recipe for 18th century Coconut Bread and for Famine Bread (from Markham, ingredients including Sarrasins corne , or Saracen's Corn). I must admit that I’d previously had some reservations about it because it doesn’t have proper references to source material, or footnotes. A very important historic piece, although I wish she had referred to her sources for each recipe; sometimes she does but for others there are quotation marks and no source cited. I don't know how to close this review, the book is one of a kind in my opinion, partly because it is not pretentious, and not fashionable in any way, but never boring.

The Sunday Times, reviewing the seventh edition of the book, wrote "For food scholarship at its best see Dorothy Hartley's robust, idiosyncratic, irresistible Food in England. It was only as I followed Dorothy up and down the country from Yorkshire, to Leicestershire, to Suffolk, to Wales, that I came to appreciate how magnificently eccentric she was. At this point I began to realize that not only was she a terrific oral historian and journalist, but a pretty unusual woman for her time. She was therefore "startled" to find that almost the whole of the text is "taken up with practical recipes and techniques, with very little historical narrative. This is not a book of recipes but it celebrates food, the history of food and almost, you might say, the philosophy of food.

Where quantities or cooking temperatures have to be specified, these are included in the instructions; otherwise, matters are left to the cook's discretion. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. wild, and the type and quality of flour grown in a region all change the cuisine ("We expect the last dish of sucking pig will be served in Gloucestershire").

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