Constance Spry Cookery Book [electronic resource].

ISBN:

9781909166103

Title:

Author:

Spry, Constance.

Personal Author:

Spry, Constance.

Publication Information:

Havertown : Grub Street Publishing, 2014.

Physical Description:

1 online resource (2903 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Title Page; Copyright; Contents; Acknowledgements; Introductory; Chapter I: The Cocktail Party; Chapter II: Hors-d'œuvre, First-course Dishes, and After-dinner Savouries; Chapter III: Kitchen Knowledge; Tables of Weights and Measures; Chapter IV: Kitchen Processes; Chapter V: Soups and Soup-making; Chapter VI: Sauces; Chapter VII: Root Vegetables; Chapter VIII: Green Vegetables; Chapter IX: Vegetables: Flowers and Fruits; Chapter X: Vegetable Entrées, Dressed Vegetables, and Simple Luncheon Dishes; Chapter XI: Eggs and Savoury Soufflés; Chapter XII: Salads; Chapter XIII: Herbs

Chapter XIV: Rice, Risottos, Pilaffs, and CurriesChapter XV: Pastas, Pasta Dishes, and Batters; Chapter XVI: Fish; Chapter XVII: Meat - Beef, Mutton and Lamb, Pork, Veal; Chapter XVIII: Meat - Les Abats; Chapter XIX: Pièces Froides; Chapter XX: Poultry and Game; Chapter XXI: Force-meats, Farces, Stuffings, etc.; Chapter XXII: Réchauffés; Chapter XXIII: Devils, Barbecues, and Marinades; Chapter XXIV: Cold Savoury Mousses, Soufflés, and Aspic; Chapter XXV: Milk and Cheese; Chapter XXVI: Bread and Bread-making; Chapter XXVII: Cakes; Chapter XXVIII: Pastry

Chapter XXIX: Pâtisserie, Petits Fours, Petits Gâteaux, and Gros GâteauxChapter XXX: Sweets, Hot and Cold; Chapter XXXI: Winkfield; Chapter XXXII: Breakfast and Tea; Chapter XXXIII: Garniture and Presentation of Food; Chapter XXXIV: Menus, Parties, and Food for Special Occasions; Chapter XXXV: The Store Cupboard; Chapter XXXVI: The Kitchen; Chapter XXXVII: Modern Kitchen Appliances; Appendix: Wines, their Choice and Serving; Index; International Conversion Tables

Subject Term:

Cookery.

Cooking.

Added Author:

Hume, Rosemary.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Havertown : Grub Street Publishing, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels.

One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings.

Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is "a monument to 'civilised living' . . . If you can't find a recipe for something anywhere else, it will be in Constance Spry" ( The Guardian ).

"Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible." -- Cooking by the Book

Author Notes

Born in Derby but brought up and educated in Ireland, Constance Spry opened a small flower shop behind Victoria Station in London in the late 1920s and in the 30s this was followed by a school of flower arranging in Mayfair. Spry's outstanding skill and creativity made her much in demand at the highest social levels and her flower decorations became famous throughout the world; she was responsible for the flower arrangements at the wedding and coronation of the Queen. She became joint principal with Rosemary Hume of the Cordon Bleu Cookery School in London and later opened Winkfield Place, a residential school near Windsor, where young women could learn the complete art of cookery and entertaining. Before she died in 1960 Constance Spry had written twelve books on cookery and flower decoration.Rosemary Hume had opened her cooking school 'Ecole du Petit Cordon Bleu' in London in the early 1930s having graduated from the Cordon Bleu Cookery School in Paris and in 1945 went on to become co-principal of the London school where she helped and encouraged many of the world's best cooks. She was a leading cookery writer of her day and was awarded an MBE before her death in 1984 at the age of 76.