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How to Jug a Hare The Telegraph Book of the Kitchen by Sarah Rainey, Bee Wilson
  

How to Jug a Hare The Telegraph Book of the Kitchen

Cookery, Food and Drink   
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Sue Baker's view...

Beautifully photographed, The Telegraph Book of the Kitchen is a year of recipes from the Telegraph archives – a large range of recipes from quick fixes to elaborate – and even strange dishes. An inspiring cookbook that will also make perfect bedside reading.

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Who is Sue Baker

The Good Book Guide logo 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.
~ Victoria Bentata

Synopsis

How to Jug a Hare The Telegraph Book of the Kitchen by Sarah Rainey, Bee Wilson

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.

About the Author

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 prolific cook, baker and Heston Blumenthal wannabe. Her foodie achievements include making a cake for The Great British Bake Off's Mary Berry and Paul Hollywood, attempting the Masterchef invention challenge and churning out 339 traybakes in a single weekend. Trawling through the Telegraph's food archives, spanning 116 years of recipes, interviews and kitchen tips, was a dream task, making her feel equally inspired and hungry.

Bee Wilson writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.

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Book Info

Publication date

2nd March 2015

Author

Sarah Rainey, Bee Wilson

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Publisher

Aurum Press

Format

Hardback
336 pages

Categories

Cookery / food & drink etc

ISBN

9781781314234

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