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, Egon Ronay 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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https://www.psbooks.co.uk/how-to-jug-a-hare505634How to Jug a Harehttps://www.psbooks.co.uk/media/catalog/product/5/0/505634_440c1ab9e334cc8f86f6ca34f957c770.jpg9.999.99GBPInStock/Non-Fiction/Categories/Food & Drink/Non-Fiction/HighlightsOrganized by seasons, this anthology mines the <i>Telegraph</i>’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, Egon Ronay 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.Hardback00add-to-cartrrp_info:£18.99productId:41842bic_code:WBWB£18.99Ed. Sarah RaineyGeneralAurumHardbackFood & Drink
