Bibliography & Further Reading

Appears in

ORIGINAL SOURCES USED IN THIS BOOK
  • Eliza Acton, Modern Cookery for Private Families (1845)
  • Dorothy Allhusen, A Book of Scents and Dishes (1927)
  • ‘A Cordon Bleu’, Economical French Cookery for Ladies (1902)
  • Anon., Unpublished manuscript cookbook (c. 1860-1890) [in author’s collection]
  • Anon., Recipes for High Class Cookery, as Used in the Edinburgh School of Cookery (1912)
  • Anon. [Maria Rundell], Domestic Cookery and Household Management (nd., c. 1911)
  • Anon., Be-Ro Home Recipes (nd., 1930)
  • Mrs. S. Beaty-Pownall, The ‘Queen’ Cookery Books, no. 11: Bread, Cake and Biscuits (1902)
  • Isabella Beeton, The Book of Household Management (1888)
  • Margaret Black, Household Cookery and Laundry Work (nd, c. 1899)
  • Margaret Black, Superior Cookery (1887)
  • X. Marcel Boulestin, Simple French Cooking for English Homes (1923)
  • Phyllis Browne [Sarah Sharp Hamer], The Dictionary of Dainty Breakfasts (1899)
  • May Byron, How to Save Cookery Book (1915) [republished as The Great War Cookbook, 2014]
  • Cassell’s Dictionary of Cookery (1878) [introduction by Arthur Payne, almost certainly another pseudonym of Sarah Sharp Hamer]
  • George Cox, The Art of Confectionery (1903)
  • Henry Craddock, The Savoy Cocktail Book (1930)
  • Avis Crocombe, unpublished manuscript cookbook (c. 1870-1910) [at Audley End, English Heritage]
  • Aubrey Dowson (ed.), The Women’s Suffrage Cookery Book (c. 1908)
  • Auguste Escoffier, Le Guide Culinaire (1921)
  • Mary Fairclough, The Ideal Cookery Book (c. 1911)
  • Charles Elmé Francatelli, The Modern Cook (1896)
  • Catherine Frances Frere (ed.), The Cookery Book of Lady Clark of Tillypronie (1909)
  • Theodore Garrett (ed.), The Encyclopedia of Practical Cookery (c. 1885)
  • Florence George, The King Edwards’s Cookery Book (1901)
  • T. Herbert, Salads and Sandwiches (1890)
  • J. W. Hoffman, Cyclopedia of Foods (ca.1890)
  • Catherine Ives, When the Cook Is Away (1928)
  • Florence Jack, The Good Housekeeping Cookery Book (1925)
  • Agnes Jekyll, Kitchen Essays (1922)
  • Mary Jewry, Warne’s Model Cookery and Housekeeping Book (c. 1870)
  • Colonel Arthur Robert Kenney-Herbert (‘Wyvern’), Picnics and Suppers (1901)
  • Mrs. E. W. Kirk, Tried Favourites (1929)
  • John Kirkland, The Modern Baker, Confectioner and Caterer (1907)
  • Hilda Leyel and Olga Hartley, The Gentle Art of Cookery (1925)
  • Ruth Lowinsky, Lovely Food (1931)
  • Agnes Marshall, The Book of Ices (1885)
  • Agnes Marshall, Cookery Book (c. 1888)
  • Alice Martineau, Cantaloup to Cabbage (1929)
  • Alice Martineau, Caviare to Candy (1927)
  • Katharine Mellish, Cookery and Domestic Management (1901)
  • Edith Milburn (ed.), Cookery Book (1913)
  • M. M. Mitchell, The Treasure Cookery Book (1913)
  • Marion Harris Neil, How to Cook in Casserole Dishes (1914)
  • Arthur Gay Payne, The Housekeeper’s Guide to the use of Preserved Meats, Fruits, Condiments, Vegetables &c (ca.1886)
  • Lillie Richmond, Richmond Cookery Book 1897)
  • Frank Schloesser, The Cult of the Chafing Dish (1905)
  • Charles Herman Senn, The New Century Cookbook (1904)
  • Alfred Suzanne, La Cuisine et Pâtisserie Anglaise et Americaine (1904)
  • Frederick Vine, Saleable Shop Goods (1907)
  • Frederick Vine, Savoury Pastry (1900)
  • Georgina Ward, Countess of Dudley, The Dudley Recipe Book [The Dudley Book of Cookery and Household Recipes] (1913)
  • Mabel Wijey (ed.), Warne’s New Model Cookery (1925)
  • Lucy H Yates, The Country Housewife’s Book (1934)
  • Mollie Stanley Wrench, Complete Home Cookery Book (1930)