A little like Gardening, the basics of good Cookery have not changed a great deal over the last hundred years. We still boil eggs in the same way our grandmothers taught our mothers to. But over the many decades since Mrs Beeton, styles of cookbook have changes beyond recognition, particularly after colour photography became a seemingly essential accompaniment to recipes.
We have many hundreds of cookery books in stock, some very old, many quite recent.
On the shelf currently are books by, to take some random examples, Elizabeth David, Jane and Sophie Grigson, Claudia Roden, Maura Laverty, Delia Smith, Darina Allen, Nigella Lawson, Arabella Boxer, Theodora Fitzgibbon, Lesley Blanch …
We try to have as many of the ethnic cookery types as possible represented too, from Thai to Creole, from Italian to White Trash.
As for Drink, we like that too, and there are modest books of beer and wine-making, and a selection of titles on the history and varieties of wines, whiskies, etc.
Phone or email to inquire about, reserve or order any titles.
In the 19th and early 20th centuries, Mrs Beeton was the most influential of the popular cooks. We often have in stock her famous, enormous volume on Household Management, which is a fascinating insight into social history – telling how, for example, to train your domestic servants. It is also still used for its recipes and its other advice, and publishers are still issuing updates and books of extracts from it.
Elizabeth David was probably the most important cookery writer of the 20th century. She revolutionized the palates of the English speaking world with her book French Provincial Cooking and its successors, which can be read with great pleasure even by those who care nothing whatever about cookery. We often hold copies of her books here – usually in paperback, and often bearing signs considerable culinary use! Whatever state they are in, they do not stay on the shelf for long. No serious kitchen should be without them.