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Isabella Mary Beeton was born in London is 1836, where she grew up in a household of 21 children. It took Isabella four years to compile her masterwork, publishing MRS BEETON'S BOOK OF HOUSEHOLD MANAGEMENT in 1861. It contains an enormous amount of information to help people live, in Isabella Beeton's own words, 'economically, tastefully and well'. Her style, imparting information as clearly and simply as possible, was hugely influential. The book sold 60,000 copies in its first year, but Isabella Beeton died four years later, in 1865, aged just 28. The enduring popularity of MRS BEETON'S BOOK OF HOUSEHOLD MANAGEMENT is testament to the quality of her advice. Gerard Baker is a chef, food writer, broadcaster and historian. He has written extensively for THE TIMES, THE KITCHEN GARDEN, BBC GOOD FOOD MAGAZINE and has been a specialist food contributor for BBC's national news networks and programmes for over 12 years. He has been nominated for Pick of the Year on BBC Radio 4 's FOOD PROGRAMME and he has made numerous television appearances; most notably on the judging panel on Rosemary Schrager's SCHOOL FOR COOK and as the food historian to the Hairy Bikers on their MUMS KNOW BEST BBC tour.
Gerard Baker is a chef, food writer, broadcaster and historian. He has written extensively for The Times, The Kitchen Garden, BBC Good Food magazine and has been a specialist food contributor for BBC's national news networks and programmes for over 12 years. He has been nominated for Pick of the Year on BBC Radio Four food programme and he has made numerous television appearances; most notably on the judging panel on Rosemary Schrager's School for Cooks and as the food historian to the Hairy Bikers on their Mums Know Best BBC tour.
Published to celebrate the 150th anniversary of Mrs Beeton's first publication, the 220 classic British recipes in this stunning collection are taken from the original Book of Household Management and have been updated for the twenty-first-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is still the go-to for any aspiring or experienced home cook.
The complete guide to cooking hearty meat dishes by our most famous cook - fully updated for the 21st-century kitchen. Mrs Beeton was an expert at cooking suppers that were hearty, warming and wholesome. From a roast fore rib of beef, steak and kidney pudding and braised mutton, her recipes were big on flavour: tender, succulent and delicious dishes with the best quality cuts of meat. Here is traditional British cooking at its best, with the most economical and practical methods for you to create those classic suppers that continue to stand the test of time. All of the recipes have been drawn from Mrs Beeton's original Book of Household Management and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini-book for any aspiring or experienced home cook.
Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot soup, baked apple custard, and fresh lemonade - as well as invalid's jelly for those days when stewed eels may be a little too much - this is a wonderful collection of food writing from the matriarch of modern housekeeping.
'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately fashionable and frugal, anxious and blusteringly self-confident, Household Management highlights the concerns of the ever-expanding Victorian middle-class at a key moment in its history. The abridged edition does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.