How to Jug a Hare

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Organized by seasons, this anthology mines the Telegraph’s archive to present over 100 years of food writing, from ‘Cooks Compared: French v. English’ in 1899 to profiles of today’s famous chefs. There are articles and recipes from cookery writers including Elizabeth David, Clement Freud and Bon Viveur (aka Fanny and Johnnie Cradock), occasional pieces by writers, such as Germaine Greer’s lament on the death of True Parsley, readers’ letters, and even a survey of biscuits for dunking.

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How to Jug a Hare

How to Jug a Hare

The Telegraph Book of the Kitchen

Aurum2015

Hardback335pp

9781781314234     Product Code: 505634

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Organized by seasons, this anthology mines the Telegraph’s archive to present over 100 years of food writing, from ‘Cooks Compared: French v. English’ in 1899 to profiles of today’s famous chefs. There are articles and recipes from cookery writers including Elizabeth David, Clement Freud and Bon Viveur (aka Fanny and Johnnie Cradock), occasional pieces by writers, such as Germaine Greer’s lament on the death of True Parsley, readers’ letters, and even a survey of biscuits for dunking.

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