Gentle Art of Cooking
£14.99
The Gentle Art of Cookery
Mrs C.F.Leyel and Miss Olga Hartley
Part of a striking upheaval in attitudes to food and cooking between the wars, The Gentle Art of Cookery was published to immediate success in 1921, providing a level of detail that was unusual amongst its contemporaries, while inspiring its readers with its daring recipe selection. With chapters entitled ‘Dishes from the Arabian Nights’, ‘The Alchemist’s Cupboard’, and a startlingly original chapter of ‘Flower Recipes’ in which Hilda Leyel and Olga Hartley revive the medieval use of flowers for food with recipes such as Rose Ice Cream, Nasturtium Salad, and Marmalade of Violets, this book can’t help but capture the imagination of even the most jaded of recipe readers. With its intensely modern focus on vegetables – six chapters devoted to vegetables, pulses, nuts and grains – revival of old tastes and suggestions of new ones.
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