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The Wi Cookbook The First 100 Years by Mary Gwynn

The Wi Cookbook The First 100 Years

Cookery, Food and Drink   eBook Favourites   eBook Favourites   

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100 best loved WI recipes, collected from members, the recipes span each decade of the last century taking in war-time food, the best of preserving and favourites for every occasion. As well as excellent food photography there are many archive illustrations celebrating the role of food in the WI.

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Who is Sue Baker

The Good Book Guide logo The Good Book Guide Review. Imported from Canada at the beginning of the 20th century, the WI has become a British ‘national treasure’. This beautifully illustrated volume incorporates both a history of the movement and WI members’ top hundred recipes plucked from the ten decades of the WI’s existence. Starting with fresh lemonade in 1915, it includes such homely delights as apple amber, corned beef hash, chocolate mousse, and Victoria sandwich. Later decades demonstrate the increasing internationalisation of the British palate, with ‘The new age of austerity 2006-2015’ proposing pasta with meat sauce, and pomegranate and couscous with beans, feta and olives, alongside the more traditional lemony tart and ‘scones with variations’. Supplying a delightfully nostalgic and food-filled perspective on the past hundred years, particularly with reference to all things women, the WI can be very proud of such a professionally produced tribute.
~ Victoria Bentata


The Wi Cookbook The First 100 Years by Mary Gwynn

As the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce and finally the WI's own signature cake: The Centenary Fruit Cake from North Yorkshire. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.

About the Author

Mary Gwynn was the founding editor of BBC Vegetarian Good Food and subsequently editor of M&S magazine. She has worked as a consultant editor and trainer for Waitrose for 12 years, and has written six cookbooks to date.

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Book Info

Publication date

5th March 2015


Mary Gwynn

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Ebury Press an imprint of Ebury Publishing


224 pages


Cookery, Food and Drink
eBook Favourites
eBook Favourites

General cookery & recipes



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