GOOD ENGLISH FOOD - LOCAL AND REGIONAL; Famous Food and Drink of yesterday and today Recorded with Recipes
London: Jonathan Cape, 1952. First Edition. Hardcover. 288 pages. 20.5 x 14.5 cm. Elizabeth David's oval bookplate at verso of front cover. This book built on the success of White's publication Good Things in England, a comprehensive cookbook featuring a wide array of regional recipes dating back to the 14th century. The author's passion for traditional English cookery led her to establish the English Folk Cookery Association in 1928. The association promoted and preserved English traditions which were being overshadowed by French cuisine. White traveled extensively throughout England, gathering recipes from housewives, farmers, and cooks documenting traditional recipes. White's work inspired generations of food writers and chefs, including Elizabeth David. Recipes include: Calf's Head Brawn (1753), Potage de Frumenty (1399), Woodcock or Snipe Pie (Ireland 1846), Bill of Fare for Christmas from 1800, Elder Flower Fritters, Blackbird Pie, and many more. Book slightly cocked. Boards and interior clean. Dust wrapper heavily rubbed with 3/4 spine missing. Covered in protective mylar. Orange cloth covered boards. Very good, in good dust wrapper. Item #4558
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