Dorothy Peel was the Nigella Lawson or Delia Smith of her day during the late Victorian to post-war period. In this book, Vicky Straker explores the social history and cultural background behind Dorothy's creations, and the effect of rationing during the First World War. Dorothy played a key role in creating wartime recipes for householders and was awarded an OBE in 1918 for services to the Ministry of Food. Using extracts from her autobiography, and many other books, we are given a unique insight into the life of Dorothy Peel and a new perspective on the period. Her witty, poignant and informative comments reveal a woman with a genuine social conscience, who was in many ways ahead of her time. Written in a light and accessible style, the 10 chapters cover aspects of the era revealing how society changed during the First World War, and when rationing put a strain on every kitchen in the country. Many of Dorothy's recipes are featured in their original form, such as the long forgotten Devilled Bananas, and wartime Potato Gateau. Other mouth-watering recipes include Chicken en Casserole, Cheese Pufflets, and some delicious tea-time treats such as Feather Tart and Candied Pears. Vicky Straker has tried and tested recipes from Dorothy's cookery books, and where appropriate amended them to suit modern tastes. SELLING POINTS: ? Celebrity chef Dorothy Peel was the Nigella Lawson or Delia Smith of her day during the late Victorian to post-war period. Vicky Straker explores the social history and cultural background behind Dorothy's creations, and the effect of rationing during the First World War ? The book also includes many of Dorothy's recipes, such as wartime 'Potato Gateau', and the long forgotten 'Devilled Bananas'. As she is a professional chef, Vicky has been able to convert the recipes to suit modern tastes and equipment, allowing readers to try Dorothy's creations for themselves. AUTHOR: Vicky Straker has a varied background, reading law at university, working for the European Children's Trust, and teaching refugees to speak English. In 2004 she took a diploma at Leiths School of Food and Wine. Vicky then made handmade chocolates and gave cookery demonstrations before discovering that her great-great grandmother was Dorothy Peel OBE, which inspired her to start working on this book. 100 illustrations
