Food In England

Dorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and food writers since.

Hartley's love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and she describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes.

An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past.