In Spices, Salt and Aromatics in the English Kitchen, Elizabeth David even fell into the trap by commending ‘Farley’s’ clarity of voice and style. A fascinating dive into the historic underbelly of British cuisine … required reading for any person interested in food. There is nothing better than sitting in a beautiful courtyard, garden or converted stable with a good cup of tea and a sandwich, giving one’s poor feet a rest. Cookbooks reached a wider audience than elsewhere, and while, for example, the relatively small number of French publications addressed experienced professionals, the bigger English printing runs and wider range of titles also reached farther down the social and skilled scale. It runs to 464 slightly less than A4 sized pages, but the typeface used is small so using a typeface of "normal" size for cookbooks would easily make this over 1200 pages and extremely heavy!

With clear instructions and full-page photographs, Great British Vegan uses easy-to-find ingredients to create meals that help you cut down on your meat and dairy, while still allowing you to indulge in your favourite British food. I also loved the Horseradish Sauce recipe, because one can’t have a proper Sunday lunch without a piece of roast beef and horseradish sauce alongside. Many recipes summarise sources and there are copious excellent illustrations throughout - but not the one per recipe that some people seem to need. These women wrote for money, pilfering recipes from earlier authorities and bringing out endless new editions if it looked as though the public would pay. The book also ends with a very handy set of conversion charts which include temperatures (in celsius, gas and fahrenheit), weight (in metric and imperial) and volume (in metric and imperial).

Like most of my favourite historians she refers to Jane Austen as a source (though not as frequently as Amanda Vickery!

As our British relatives traveled the world, they often brought home favorite adaptations of local dishes.Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). She describes 'cook, eat, repeat' as the mantra of her life and, through her insight and wisdom, hopes to encourage the reader to get as much pleasure out of cooking as she does. The book is at once a study of the development of cookery itself in the 17th and 18th centuries, a discussion of the relationship between the authors of cookery books and their readers, a portrait of the British at table during the 18th century – manners, customs, mealtimes and intentions, and an annotated bibliography of the literature of cookery. Chapters include Soups and Stews, Eggs and Dairy, Griddle Cakes and Bread, and Puddings and Pies, to name a few.