English Provincial Cooking by Ayrton, Elisabeth - 1980

Paperback. Good.

Paperback. Very Good.

Octopus Publishing Group. Used - Good. Ships from the UK. Used book that is in clean, average condition without any missing pages.

London: Mitchell Beazley, 1980. Book. Very Good. Hardback. First Edition. 4to - over 9¾" - 12" tall. 224 pages. Good food, and in particular good English food , is Elizabeth Ayrton's passion, and in this book she celebrates this passion in a veritable orgy of delightful recipes chosen from every region of England..

Mitchell Beazley. Hardcover. Used; Good. **WE SHIP WITHIN 24 HRS FROM LONDON, UK, 98% OF OUR ORDERS ARE RECEIVED WITHIN 7-10 DAYS. We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Mitchell Beazley, 1980-08-01. Hardcover. Very Good/Good Jacket. 25 to 30 cm tall, Quarto, (4to). Posted within 1 working day. 1st class tracked post to the UK, Airmail tracked worldwide. Robust recyclable packaging.

London: Mitchell Beazley, 1980. Book. Very Good. Hardback. First Edition. 4to - over 9¾" - 12" tall. 224 pages. Good food, and in particular good English food , is Elizabeth Ayrton's passion, and in this book she celebrates this passion in a veritable orgy of delightful recipes chosen from every region of England..

Mitchell Beazley. Very Good in Very Good dust jacket. 1980. First Edition; First Printing. Hardcover. 0855332174 . Very clean, tightly bound book with no inscriptions, page edges a little browned, in a bright unclipped dustjacket. 220 pages, colour plates, index .

London England: Mitchell Beazley. Regional cooking of England; origins of specialties; includes recipes from monasteries, colleges, great houses and cottages. 200 recipes from family records, old manuscripts and cookbooks, adapted for modern use. 224pp . Very Good. Cloth. First Edition. 1980.

English Provincial Cooking contains recipes selected from family records old manuscripts & cook books. It covers regional specialties (some highly unusual), with their origins (usually Medieval to 19th Century - but in a few cases, back to Roman Britain).
Ayrton starts each chapter with a discussion of the specific region of England: East Anglia, The North, Midlands, West Country, South and Southeast, Home Counties, and London. These go into a fair amount of detail on the general origins of cooking traditions by region, based on terrain/agriculture, trade, and culture. There are also interesting digressions about such topics as primitive cooking and shipboard foods (including treatments for scurvy - beyond the usual lime juice). Ayrton frequently includes the first written mention of a dish with the recipes. ~ from abridged reader review.