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About this product
- DescriptionThis is a book of culinary ideas and quite unlike any other cookery book. Lady Clark collected and made tes on hundreds of recipes from 1841 until the day she died in 1897. The tes were kept for her own use, and give the best picture of household life for the nearly sixty years they cover. Whenever she came across an interesting or unusual dish she asked her hostess, or the cook, how it was made. The recipe was then tried at Tillypronie and ted if it really worked. After her death her husband, Sir John Clark, asked Catherine Frere to make a selection from 16 large tebooks and many loose tes, which she duly did - discarding any recipes that had been published elsewhere - and the book appeared in 1909. The original edition had the recipes arranged in alphabetical order but the current Southover edition has seen them categorized into topics such as Soups and Broths (150 for soups alone), Sauces for Fish, Cheese and Cheese Dishes, for example, making it a treasure trove for cooks looking for variations on a theme. There are twenty ways of cooking salmon, 18 for rabbit, 19 for haddock and so on, some receipes calling for slow cooking, some very quick. There are also Italian influences reflecting the author's time married to a diplomat and living in Turin. The first and only edition was long used by those lucky eugh to own a copy and is still prized by collectors. It was t until Elizabeth David mentioned Lady Clark in her books and printed some of her recipes that her name reached a wider public.
- Author BiographyLady Clark of Tillypronie collected and made notes on hundreds of recipes between 1841 and the day she died in 1897. Her well-travelled childhood and life as the wife of a diplomat exposed her to a wide variety of foods and influences before she moved back to Scottish Highlands. Geraldene Holt is an internationally acclaimed food writer. The distinguished American author, M.F.K.Fisher, has written: I can think of only three English women who write even comparably well about a common subject, food. They are, of course, Elizabeth David, Jane Grigson and Geraldene Holt. She is Chairman of the Jane Grigson Trust, an educational charity, and in 1999 she was elected Vice President of the Guild of Food Writers.
- Author(s)Lady Of Tillypronie Clark
- PublisherEquinox Publishing Ltd
- Date of Publication09/11/1994
- SubjectFood & Drink: General
- Series TitleSouthover Press Historic Cookery & Housekeeping
- Place of PublicationLewes
- Country of PublicationUnited Kingdom
- ImprintSouthover Press
- Content NoteIllustrations
- Weight803 g
- Width177 mm
- Height230 mm
- Spine38 mm
- Edition StatementNew edition
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