Constance Spry Cookery Book or Home Picking

Constance Spry Cookery Book

Author: Rosemary Hum

Selected as one of the Greatest Cookbooks of all time in the January 2004 issue of Waitrose Food Illustrated, the Constance Spry Cookery Book is one of the best-known cookery books of all time.

It has long been out of print and we are delighted to be able to bring this huge volume of over a thousand pages, back to life with the kind permission of Constance Spry Ltd. It was written in the 1950s when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing at the time. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know.

That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookery Book is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. It truly is the only cookbook you will ever need.

New interesting textbook: The Last Word on Lutefisk or Grill Thrills

Home Picking

Author: Saron

Following an explanation of pickling's history, principles and advantages, this manual instructs on the preservation of a variety of foods, and on mixing spices and determining correct levels of acidity and brine.

Constance Spry Cookery Book or Home Picking

Constance Spry Cookery Book

Author: Rosemary Hum

Selected as one of the Greatest Cookbooks of all time in the January 2004 issue of Waitrose Food Illustrated, the Constance Spry Cookery Book is one of the best-known cookery books of all time.

It has long been out of print and we are delighted to be able to bring this huge volume of over a thousand pages, back to life with the kind permission of Constance Spry Ltd. It was written in the 1950s when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing at the time. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know.

That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookery Book is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. It truly is the only cookbook you will ever need.

New interesting textbook: The Last Word on Lutefisk or Grill Thrills

Home Picking

Author: Saron

Following an explanation of pickling's history, principles and advantages, this manual instructs on the preservation of a variety of foods, and on mixing spices and determining correct levels of acidity and brine.

Time for Tea or In 60 Ways

Time for Tea: Women and Post-Colonial Labor on an Indian Plantation

Author: Chatterje

About the Author

Piya Chatterjee is Assistant Professor of Women's Studies at the University of California, Riverside.

What People Are Saying

Kirin Narayan
Piya Chatterjee presents an innovative ethnography of female tea plantation workers through a kaleidoscope of drama, personal narrative, labor history review, and the interrogations of her subjects. A Time for Tea addresses issues of colonial and postcolonial power structures, transnational flows, subaltern history, labor relations, and feminist ethnography. Tea does not taste the same after one has read this strikingly original book.
—author of Storytellers, Saints, and Scoundrels: Folk Narrative in Hindu Religious Teaching

Table of Contents:

	List of Illustrations
	Acknowledgments
1	Alap	1
2	Travels of Tea, Travels of Empire	20
3	Cultivating the Garden	51
4	The Raj Baroque	84
5	Estates of a New Raj	115
6	Discipline and Labor	168
7	Village Politics	235
8	Protest	289
9	A Last Act	325
	Appendix	327
	Glossary	333
	Notes	335
	Bibliography	383
	Index	411

Interesting textbook: Are Your Kids Running on Empty or Classical Northern Wu Style Tai Ji Quan

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!