Tell us a story

LoveReading is thrilled to announce the launch of The Very Short Story Award 2019! If you think you have a story we'll love, click here to find out more and how to enter:

Find out more

How to Jug a Hare The Telegraph Book of the Kitchen

by Sarah Rainey, Bee Wilson

Cookery, Food and Drink

How to Jug a Hare The Telegraph Book of the Kitchen Synopsis

The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsinc to our very existence, the public's interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it. Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written. The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the 'new' trend of coffee houses. Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn't the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David. With a foreword by best-selling food writer from the Telegraph, this is a collection of all that we love about food from the archives of The Telegraph.

The Good Book Guide Review

From the archives of The Daily Telegraph, this is an eclectic collection of food writing, which includes everything from consideration of the ideal relationship between a mistress and her kitchen maid to recipes for fondant icing and raisin champagne. It is pleasingly nostalgic, with many contributions dating to the early 20th century or even earlier, and thus it presents an interesting picture of changing attitudes to food and eating. Organised by season, Spring begins with a plethora of breakfasts; Summer sees a comparison of English vs. French cooks; Autumn begins with jam making, bottling windfalls and wartime advice on food storage, before a consideration of puddings and the relative dunkability of various biscuits; Winter includes a paragraph from Kenneth Clarke on squirrel pie, and a plan from Fanny and Johnnie Cradock for ‘the year’s most indigestible meal’. Egon Ronay, Robert Carrier and Doris Lessing also feature in what is an altogether scrumptious selection.

If you loved this, you might like these...

Ottolenghi SIMPLE
Joe's 30 Minute Meals 100 Quick and Healthy Recipes
Easy Peasy! Recipes for Kids to Cook
Deliciously Ella The Plant-Based Cookbook 100 simple vegan recipes to make every day delicious

All versions of this book

ISBN: 9781781314234
Publication date: 05/03/2015
Publisher: Aurum Press Ltd
Format: Hardback

Book Information

ISBN: 9781781314234
Publication date: 5th March 2015
Author: Sarah Rainey, Bee Wilson
Publisher: Aurum Press Ltd
Format: Hardback
Genres: Cookery, Food and Drink,
Categories:

About Sarah Rainey, Bee Wilson

Sarah Rainey is a features writer for The Daily Telegraph. She writes on a range of issues, from popular culture to history, fashion, health, politics, gender and the royal family - but mostly, she writes about her favourite subject: food. Originally from Northern Ireland, Sarah graduated from the University of Cambridge with a First in Law, but moved into journalism to escape the rat race. She speaks fluent Spanish and once lived in Madrid; now she lives in a small flat in south London with her fiance, a collection of withered tomato plants and an overflowing larder. Sarah is a ...

More About Sarah Rainey, Bee Wilson

Share this book