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Author: Sue Shephard
Publisher: Pan Macmillan
ISBN: 9780230741812
Category : Biography & Autobiography
Languages : en
Pages : 392
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Book Description
Those of us who recognize the name think only of recipes, but her story is in fact that of a profoundly unconventional women, who went from a poverty stricken childhood to the height of London society, taking in a career as rich and varied as it was unusual for a woman of her era.
Author: Sue Shephard
Publisher: Pan Macmillan
ISBN: 0330536109
Category : Biography & Autobiography
Languages : en
Pages : 424
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Book Description
Fascinating ... to be eagerly devoured’ Clarissa Dickson-Wright Most people today, if they have heard of her, associate Constance Spry with the cookery book bearing her name. But Connie was much, much more than the author of a bestselling cookery book. She was deeply unconventional, extremely charming and very determined; Spry’s life took her from the back streets of Victorian Derby to running a hugely successful business as the florist of choice for the highest of high society, organizing the flowers for royal weddings and indeed for the Queen's coronation. She endured a violent first marriage, had a lesbian affair with a cross-dressing artist and was a pioneer for working women at a time when few women had careers. Sue Shephard tells her extraordinary story with insight, wit and flair. 'Riveting.’ Jane Fearnley-Whittingstall ‘Makes you fall utterly in love with its subject’ New York Times Magazine ‘Reveals with the greatest skill and sympathy an extraordinary person - complicated, driven, sometimes secretive but gifted and artistic to an nth degree. What a story.' Elizabeth Buchan
Author: Constance Spry
Publisher: Grub Street Publishers
ISBN: 1909166103
Category : Cooking
Languages : en
Pages : 1127
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Book Description
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: Constance Spry
Publisher: Academy Chicago Publishers, Limited
ISBN: 9780897333788
Category : Flower arrangement
Languages : en
Pages : 0
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Book Description
"House and Garden has recently called Constance Spry "the first superstar florist": her heyday in England lasted from the late 1920's through the '50s, during which she arranged flowers for Elsie de Wolfe, for Wallis Simpson's wedding to the Duke of Windsor, and for Elizabeth II's coronation. But what will most endear her to today's American flower lovers is her propensity for breaking rules." "Unorthodox arrangements in alternative containers were her trademark; she fearlessly utilized anything of beauty. "Perhaps," she writes, "a leaf from the vegetable garden attracts your attention, or a spray of ripe fruit. You don't stop to think that this material is labelled, so to speak, 'for eating'; you realize it is decorative, and that is enough; it suits your purpose and you use it."" "Decrying "tame vases of flowers", she mixed blooms - a fairly daring practice in her day - in order to achieve "the thrill of the beholder" that the Dutch and Flemish achieved with their still-lifes. She reacted most of all against the imposition of arbitrary rules on an activity she felt should be spontaneous and alive. She felt "strongly that the art of flower arrangement should be a means of self-expression for everyone and that nobody should be afraid to express his feeling for color and line through this medium."" "Flower Decoration reveals Constance Spry to be an English rebel with a cause and a chatty style. This, her first book, has been long out of print: it will be greeted with appreciation by today's sophisticated gardeners who, along with everyone interested in home decor, will love what HG has called her "lush, funky style". The time has come to reintroduce Constance Spry to America."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: Leslie Geddes-Brown
Publisher:
ISBN: 9781858945798
Category : Cooking
Languages : en
Pages : 0
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Book Description
A stylish compendium of 100 of the world's best cookery books, from the seventeenth century to the present day.
Author: Keith McGowan
Publisher: Henry Holt and Company (BYR)
ISBN: 142992747X
Category : Juvenile Fiction
Languages : en
Pages : 192
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Book Description
When Sol and Connie Blink move to Grand Creek, one of the first people to welcome them is an odd older woman, Fay Holaderry, and her friendly dog, Swift, who carries a very strange bone in his mouth. Sol knows a lot more than the average eleven-year-old, so when he identifies the bone as human, he and Connie begin to wonder if their new neighbor is up to no good. In a spine-tingling adventure that makes them think twice about who they can trust, Sol and Connie discover that solving mysteries can be a dangerous game—even for skilled junior sleuths.
Author: Caroline Weir
Publisher: Grub Street Cookery
ISBN: 1909808938
Category : Cooking
Languages : en
Pages : 337
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Book Description
This comprehensive bible of frozen desserts includes recipes for ice cream, sorbet, gelati, and granita, along with a history of ice cream making. World-renowned frozen dessert experts Caroline and Robin Weir have spent more than twenty years passionately pursuing everything ice cream. After tracing ice cream’s evolution from Asia, the Middle East, France, Italy, and America, studying its chemistry as well as its history, this husband and wife food writing team offer a comprehensive cookbook including four hundred recipes and tips for making ice cream, both with and without a machine. With insightful commentary, historical context, and mouthwatering photographs, this definitive cookbook covers the classics, with recipes for chocolate and vanilla bean ice cream, as well as frozen adventures such as green tea ice cream, chocolate brownie ice cream, tequila granita, and basil-flavored lemon sorbet. You’ll find the perfect flavor for every occasion, as well as all the traditional ice cream sides—such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces. An indispensible guide for home chefs and frozen dessert aficionados, Ice Creams, Sorbets & Gelati is “a modern classic for ice cream lovers” (Italia Magazine). “There’s nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes.” —Vegan Living “Everything you ever wanted to know about frozen desserts but didn’t know where to turn. . . . A guide of Biblical proportions with recipes for everything you could possibly want in [the frozen dessert] category.” —The Irish Daily Mail
Author: Simon Hopkinson
Publisher: Hachette+ORM
ISBN: 1401306144
Category : Cooking
Languages : en
Pages : 291
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Book Description
"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.
Author: Jason Wang
Publisher: Abrams
ISBN: 1647000084
Category : Cooking
Languages : en
Pages : 439
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Book Description
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
Author: Elizabeth David
Publisher: Penguin
ISBN: 9780141181530
Category : Cooking
Languages : en
Pages : 548
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Book Description
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Anton Burge
Publisher:
ISBN: 9780573114045
Category :
Languages : en
Pages : 131
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Book Description
Storm in a Flower Vase is a fascinating and compelling new drama by Anton Burge, author of the hit play Bette and Joan. Set in London in the 1930s, the play explores the early careet of Constance Spry, founder of the celebrated business Floral Decorations that supplied floral arrangements to the upper ranks of society.
