tag:blogger.com,1999:blog-8376945012109352112.post5273161435360450547..comments2024-03-18T04:47:02.250+00:00Comments on Essex Eating: Back to BritishDanhttp://www.blogger.com/profile/04111357339779405801noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8376945012109352112.post-44041083021706736212011-05-19T19:04:13.615+01:002011-05-19T19:04:13.615+01:00I really want to get my hands on a whole set of th...I really want to get my hands on a whole set of those penguin books! xgirls who like to gorgehttps://www.blogger.com/profile/11851073082634902008noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-37322790621576253582011-05-16T10:05:38.055+01:002011-05-16T10:05:38.055+01:00Veronica - Have just been looking at your fantasti...Veronica - Have just been looking at your fantastic blog. Thanks for the link. Fascinating stuff. Two votes for Dorothy Hartley then, I'll have to get a copy of that then...I'm sure the earth privy knowledge will come in handy one day!<br /><br />Graphic Foodie - Thanks Fran. Apparently the White Hart was in Lewes - wonder if it's still there? I'd love to see some posts where you cook from old Italian recipe books.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-55097110868683131542011-05-15T12:15:11.355+01:002011-05-15T12:15:11.355+01:00Great post. Could have done with ‘Recipes from th...Great post. Could have done with ‘Recipes from the White Hart Inn’ for my historical Sussex recipes piece. I'm actually thinking of starting a collection of old Italian recipe books after finding one in my parents' attic.Graphic Foodiehttps://www.blogger.com/profile/06996991111308891331noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-90915657441845096552011-05-10T19:38:53.990+01:002011-05-10T19:38:53.990+01:00I have a collection of old British cookbooks -- th...I have a collection of old British cookbooks -- they are so fascinating to read. I think you'll love Dorothy Hartley. It's the only cookbook I've ever read that tells you how to construct an earth privy in the garden. Also, Jane Grigson's English Food, a true classic, draws on many of the authors you mention here, including Hannah Glasse, Eliza Acton, and William Verrall.<br /><br />Shameless plug: I've blogged about some of them <a href="http://www.larecettedujour.org/tag/vintage-feasts" rel="nofollow">here</a>.Veronicahttp://www.larecettedujour.org/noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-69567118140566599392011-05-10T11:35:34.075+01:002011-05-10T11:35:34.075+01:00SamJLeach - Dorothy Hartley's Food in England....SamJLeach - Dorothy Hartley's Food in England. I've not come across it before. It sounds bloody interesting. I have a few National Trust cookbooks, including one on summer deserts, but not the one you mention. I'll keep an eye out for that as well. I couldn't agree more. English Puds are world beating and should be held up as such. Thanks for the recommendations Sam.<br /><br />Aforkfulofspaghetti - You're certainly right, Helen. It's a combination of all those things. I think it's a great what's happening...we've gone from being a nation who were held up as being awful with food,postwar, almost a laughing stock, to entirely confident in our own culinary history. Very exciting times.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-28868265775554761602011-05-10T09:13:00.467+01:002011-05-10T09:13:00.467+01:00I think it's a reaction to a number of trends ...I think it's a reaction to a number of trends -including increased awareness re 'food miles', provenance, the quest for fresher/organic food, and a kind of nostalgia for the past (always happens in tough economic times). Not to mention, of course, chefs looking for the next 'thing'. It's all good as far as I'm concerned - like you, I'm loving the old recipe books and the reissues. Long may it continue!aforkfulofspaghettihttps://www.blogger.com/profile/01303046899595697854noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-50056424212594851002011-05-09T21:39:08.519+01:002011-05-09T21:39:08.519+01:00Another tome worth looking out for, though not rei...Another tome worth looking out for, though not reissued to my knowledge, is Dorothy Hartley's Food in England. It's not a recipe book, but for my money is the best book on the subject and neatly covers history, sociology and geography, and how they all intersect with food. Also the National Trust book Traditional Deserts is as definitive as possible on the subject. It's a shame more isn't made of English puds - the rest of the world is a million miles behind us on the matter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-27442218174602909192011-05-09T18:49:29.321+01:002011-05-09T18:49:29.321+01:00Food Urchin - I had a few sparse months at the beg...Food Urchin - I had a few sparse months at the beginning of the year with regards to blog posts, so I'm writing while I have time to do it. <br />William Verral is a frigging 'Ledge'.<br />Red headed culinary step-child? I didn't think you'd be offended....I mean...If you actually had any hair, well yeah maybe...Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-8376945012109352112.post-32283817671698061862011-05-09T18:36:10.365+01:002011-05-09T18:36:10.365+01:00Blimey Dan, you've pulled the ol' finger o...Blimey Dan, you've pulled the ol' finger out this month haven't you! Liking the sound of William Verral and this resurgence of British cuisine can only be a good thi......<br /><br />I've just seen the bit about red headed stepchild.........you cheeky feckerFood Urchinhttps://www.blogger.com/profile/02453819598450656718noreply@blogger.com