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- Author: Florence White
- Publisher: Vintage Cookery Books
- ISBN-10: 1528710967
- ISBN-13: 9781528710961
- Format: 14 x 21.6 x 2.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes (e-book) (used book) | bookbook.eu
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Description
"Good Things in England" is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: "English Breakfast, Frying and Grilling", "Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.", "Luncheon, Dinner, and Supper Dishes", "Appetisers and Food Adjuncts", "Soups, Sauces, and Stuffings", "Fish", "The Roast Meat of Old England", "Oven Cookery and Stews", "Boiled Meats", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.07:01:15
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Florence White
- Publisher: Vintage Cookery Books
- ISBN-10: 1528710967
- ISBN-13: 9781528710961
- Format: 14 x 21.6 x 2.2 cm, minkšti viršeliai
- Language: English English
"Good Things in England" is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: "English Breakfast, Frying and Grilling", "Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.", "Luncheon, Dinner, and Supper Dishes", "Appetisers and Food Adjuncts", "Soups, Sauces, and Stuffings", "Fish", "The Roast Meat of Old England", "Oven Cookery and Stews", "Boiled Meats", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
Reviews