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Cookery and Recipe Texts

Appears in
At Christmas We Feast: Festive Food Through the Ages
At Christmas We Feast

By Annie Gray

Published 2021

  • About
  • ‘A Lady’, London Cookery and Complete Domestic Guide (London, George Virtue, 1836).
  • Acton, Eliza, Modern Cookery in all its Branches (London, Longman, Brown, Green & Longmans, 1849, first published 1845).
  • Anon, The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc’d, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France (London, 1674).
  • Anon, The Court & kitchin of Elizabeth, commonly called Joan Cromwel the wife of the late usurper (London, 1664). Anon, The Gentlewomans Cabinet Unlocked (London, 1675).
  • Beeton, Isabella, The Book of Household Management (London, Ward, Lock & Co., 1888, first published 1861).
  • Bradley, Richard, The Country Housewife, and Lady’s Director (London, 1728).
  • Briggs, Richard, The English Art of Cookery (London, 1794).
  • Brown, Cora, Rose Brown and Bob Brown, 10,000 Snacks (New York, Farrar & Rinehart, 1937).
  • Carmichael, Frances, Cooking for Christmas (London, Convoy, 1949).
  • Carter, Charles, The Compleat City and Country Cook (London, 1732).
  • Cassell & Company, Cassell’s Dictionary of Cookery (London, Cassell, 1892).
  • Cooper, Joseph, The art of cookery refin’d and augmented (London, 1654).
  • Cordon Bleu, The Cordon Bleu Cookery Course (London, Purnell in association with the Cordon Bleu Cookery School, 1970).
  • Cottingham Taylor, D. D., Economical Cookery (London, Daily Express, n.d. c. 1950).
  • Cradock, Fanny, Fanny Cradock’s Christmas Cookery (Wolfe Publishing in association with the BBC, 1975).
  • Craig, Elizabeth, The Way to a Good Table: Electric Cookery (London, The British Electrical Development Association, 1937).
  • Craig, Elizabeth, Cooking in Wartime (Glasgow, The Literary Press, 1941).
  • Craig, Elizabeth, Banana Dishes (London, Herbert Jenkins, 1962).
  • Fairclough, Mary, The Ideal Cookery Book (London, Routledge, 1911).
  • Fettiplace, Elinor and Hilary Spurling, Elinor Fettiplace’s receipt book: Elizabethan country house cooking (London, Viking Salamander, 1986).
  • Francatelli, Charles Elmé, The Royal English and Foreign Confectioner (London, Chapman and Hall, 1862).
  • Francatelli, Charles Elmé, The Modern Cook (London, 1846).
  • Garrett, Theodore, The Encyclopaedia of Practical Cookery (London, L. Upcott Gill, 8 vols, c. 1895).
  • Glasse, Hannah, The Art of Cookery Made Plain and Easy (London, 1747).
  • Good Housekeeping, Cooking for Christmas (London, Guild Publishing/Ebury, 1985).
  • Gouffé, Jules and Alphonse Gouffé, The Royal Cookery Book (London, Low & Marston, 1869).
  • Griffiths, Annie E., Cre-Fydd’s Family Fare (London, 1864).
  • Hoffmann, E. W., Cyclopedia of Foods (London, c. 1890).
  • Jack, Florence B., Cookery for Every Household (London & Edinburgh, Thomas Nelson & Sons, 1938).
  • Jenks, James, The Complete Cook (London, 1768).
  • Jerome, Helen, Concerning Cake Making (London, Pitman, 1932).
  • Kent, Elizabeth Grey, Countess of, A True Gentlewomans Delight (London, 1653).
  • Kirk, M. E. W., Tried Favourites (Edinburgh & London, J. B. Fairgrieve & Co/Horace Marshall & Son, 1929).
  • Kirkland, John, The Modern Baker, Confectioner & Caterer (London, 1909).
  • Lacam, Pierre, La Mémorial Historique et Géographique de la Pâtisserie (Paris, 1902).
  • Marshall Cavendish, Christmas Microwave Know-How (London, Marshall Cavendish, 1985).
  • May, Robert, The Accomplisht Cook (London, 1685, first published 1660).
  • Mellish, Katherine, Cookery and Domestic Management (London, E. & F. N. Spon, 1901).
  • Mollard, John, The Art of Cookery made Easy and Refined (London, 1803).
  • Nott, John, The Cook’s and Confectioner’s Dictionary; or, the Accomplish’d Housewife’s Companion (London, 1723).
  • Patten, Marguerite, Cookery in Colour (London, Paul Hamlyn, 1960).
  • Payne, Arthur G., The Housekeeper’s Guide to Preserved Meats, Fruits, Vegetables &c. (London, Crosse & Blackwell, c. 1886).
  • Rabisha, William, The Whole Body of Cookery Dissected (London, 1661).
  • Rycraft, Ann, ‘A Ragoo of Ducks’: Household Recipes from York Manuscripts (York, The Worker’s Educational Association (York Branch), 1997).
  • Schloesser, Frank, The Cult of the Chafing Dish (London, 1904).
  • Senn, Charles Herman, The Century Cookbook: Practical Gastronomy and Recherché Cookery (London, Ward, Lock & Co., 1904).
  • Shearson, Errol, The Book of Vegetable Cookery (London, Frederick Warne, 1931).
  • Simmons, Amelia, American Cookery (Hartford, 1796).
  • Simpson, John, A Complete System of Cookery (London, 1807).
  • Smith, Delia, How to Cheat at Cooking (London, Ebury, 1971).
  • Smith, Delia, Delia Smith’s Christmas (London, Ebury, 1990).
  • Spry, Constance and Rosemary Hume, The Constance Spry cookery book (London, J.M. Dent & Sons, 1956, later published as Spry, C. and R. Hume, The Constance Spry Cookery Book, London, The Cookery Book Club, 1967).
  • Stewart, Katie, Katie Stewart’s Cookbook (London, Gollancz, 1983).
  • Suzanne, Alfred, La Cuisine et Pâtisserie Anglaise et Américaine (Paris, 1904).
  • Tretheway, Yvonne, Successful Cooking: What to Buy and How to Cook It (London, Country Life, 1961).
  • Vine, Frederick, Saleable Shop Goods (London, c. 1935).
  • Woolley, Hannah, The Queen-like Closet (London, 1670).
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