By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. Lehmann notes that books by female authors tended to display a more distinctly English character than books by men, in large measure because their relatively less complex recipes were aimed at a broader, less wealthy (and more female) audience. What foods were available, depending on your class in life [and we all know from Downton Abbey that class mattered]. Combining recipes with personal, narrative essays about food, Nigella Lawson aims to bring joy and passion to your cooking with this book.

In particular, she worries away like a terrier at the fundamental (though until recently over-looked) problem of the gap between prescription and practice. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear user-friendly instructions; and helpful notes on unique ingredients and techniques.

Each recipe has icons indicating whether dishes are gluten-free, dairy-free, vegetarian, vegan, can be prepared in 30 minutes or less, and use five or fewer ingredients.

Lehmann herself is all the more intimidating for having translated the book into sparkling English from the French of her original. The author is 98, so the book must look a bit old and … No, Marguerite is clearly still hip and the publisher, Grub Street, surrounded her with a marvelous production team. As Britain’s commercial empire expanded in the second half of the 18th century, new kinds of dishes appeared. Red hardback(gilt lettering to the spine,two small nicks on the edges of the cover and spine) in VGC plus, with Dj(small watermark/stain and colour mark inside the edges of the Dj cover,small creases and nicks on the edges of the Dj cover) in VGC. This cookbook provides a uniquely innovative take on British classics, to make them plant-based, healthy and delicious.Plus, with her 'Cook's Know-How' sections and over 300 variations, techniques and tips - this book can keep you cooking creatively for years.

It is published by Prospect Books and Tom Jaine who runs the company should be knighted for services to food history.This book pursues the authors: their identity, their intentions, their biographies; and it weighs up their audience. You'll find the appropriate markings on every liquid measure sold in the US going back 50 year or so.