Arabella Boxer's Book of English Food

by Arabella Boxer

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Original Publisher
Penguin Books
Date of publication

Recommended by

Jane Middleton

Editor and writer

The Mediterranean influence on our cooking has been so overwhelming that we've almost forgotten what English food is. This book examines country-house cooking between the wars, when a 'discreet revolution' took place – only to be overturned by rationing. It's surprisingly light, graceful food (quails with grape salad; green pea mousse; ice cream of roses) - though a chapter on Picnics and Shooting Lunches bucks the trend rather splendidly.

Luke Honey

Writer, Blogger & Art Dealer

Splendid investigation into English Country House food of the 1920's and 30's. Recently re-published by the Fig Tree Press in a beautifully designed edition.

Henrietta Green

Food Writer & Consultant

Tim Hayward

Writer and broadcaster