The Golden Age of Cookery

Tom Bridge’s 1983 book on the Golden Age of Cookery defined that era as principally the Victorian one, when chefs such as Escoffier, Careme, Soyer and Brillat-Savarin made their mark on British cuisine. He unearths who was the original Duchess of Duke Street, which great chef ran the kitchens in Florence Nightingale’s hospital in the Crimea, and how our Victorian ancestors went about dressing a turtle. The book also contains countless actual recipes, from Consomme au Ritz to Lamb in a Blanket. This book, in short, would have been chosen bedside reading for Anatole the chef in the Bertie Wooster novels of PG Wodehouse. This is the first edition in very good condition.