Arabella Boxer’s Book of English Food

Featuring beautiful illustrations by Cressida Bell, this title is a compendium of 200 recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer. It describes the delicious dishes – and the social conditions in which they were prepared, cooked and eaten – in the short span between the two World Wars when English cooking suddenly blossomed. The food in the recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money.