Great Foods from Penguin
Packaged with exquisite designs taken from food-related items in the Victoria & Albert Museum, Penguin's Great Food series presents the finest in food writing from the last 400 years. Featured writers include the original domestic goddess, Hannah Glasse, MFK Fisher and his celebration of food as the heart of good living and Pellegrino Artusi, the capo di tutti capi of Italian cookery.
Showing 1-16 of 20 Results.
Eliza Acton Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', this... | A. W. Chase Contains recipes for American-style treats, such as Boston cream cakes, Kentucky Corn Dodgers and pumpkin pie, as well as genial advice on baking bread and testing whether a cake is... |
Hannah Glasse; Agnes Jekyll With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients... | Calvin Trillin A selection of articles about food. |
A. R. Kenney-Herbert Gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj. The author... | William Verral Gives advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. |
Samuel Pepys Features the selections from the author's diaries that provide a picture of the joys of over-indulgence - and the side-effects afterwards. | Charles Lamb Exploring the joys of food and also our complicated social relationship with it, this title describes eating, drinking and appetite. |
Agnes Jekyll Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, this... | Alexis Soyer The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This title offers an account of his time at the front in the Crimean War, where he... |
Claudia Roden Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. This title brings you the... Delivery: To home, business or free to our stores. Click for more info. | £6.99 | £5.10 | 27% |  Despatched in 1 business day. |   Add to Basket | Click & Collect:Order now to collect from 12noon today. In stock items only. Click for more info. | £6.99 | £5.94 | 15% |  Currently out of stock in all stores. | Stores - out of stock | New & Used:Our marketplace sellers will deliver to your chosen address. Click for more info. | | | | Currently unavailable | Currently unavailable |
| Elizabeth David A selection of food writings and recipes that embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti. |
Pellegrino Artusi A collection of food writings. Delivery:To home, business or free to our stores. Click for more info. | £6.99 | £5.10 | 27% | Despatched in 1 business day. | Add to Basket | Click & Collect:Order now to collect from 12noon today. In stock items only. Click for more info. | £6.99 | £5.94 | 15% | Currently out of stock in all stores. | Stores - out of stock | New & Used:Our marketplace sellers will deliver to your chosen address. Click for more info. | | | | Currently unavailable | Currently unavailable |
| Alexandre Dumas An encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. It includes recipes for bamboo pickle and strawberry omelette, advice... |
Gervase Markham Suitable for middle-class women who would share in household tasks with their servants in the kitchen, this book offers a glimpse of the way we lived, worked and ate 400... | M. F. K. Fisher Features culinary essays that combine recipes with anecdotes, reminiscences, cultural observations and storytelling. |