This important new series rediscovers the early heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original an updated yet timeless look. These classic voices convey the flavour of their times and yet are astonishingly relevant to today's reader. This series will establish itself as an exciting new source of reference and inspiration for all food lovers. Part of a striking upheaval in attitudes to food and cooking between the wars, this book was published to immediate success in 1921, providing a level of detail thatwas unusual amongst its contemporaries, while inspiring its readers with its daring recipe selection. With chapters entitled ‘Dishes from the Arabian Nights', ‘TheAlchemist's Cupboard', and a startlingly original chapter of ‘Flower Recipes', in which Hilda Leyel and her assistant Olga Hartley revive the medieval use of flowersfor food with recipes such as Rose Ice Cream and Nasturtium Salad, this book can't help but capture the imagination of even the most jaded of recipe readers. Combined with its intensely modern focus on vegetables - with six chapters devoted to vegetables, pulses, nuts and grains - revival of old tastes and suggestionsof new ones, this book points towards the assured and sophisticated work of modern molecular gastronomy and demonstrates how elegant and innovative British food can be.
