In The Official Downton Abbey Cookbook, Dr Annie Gray’s meticulous historical research gives fascinating insight into the cooking of the early 20th century and delivers recipes that hold plenty of appeal for contemporary cooks.
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The British Library hosts an annual Food Season of talks on food writing and food history. This year the Food Season is happening online and we have 20 free tickets to give away.
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Food historian Annie Gray gives a behind-the-scenes look at how she and the English Heritage team brought Avis Crocombe, an unlikely culinary icon, to 21st-century life.
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Food writer Gemma Croffie understands the value of cookbooks from bygone eras. There are plenty of reasons to look to the past, she says: They’re a window onto the past, they’re full of advice that’s actually useful – and they can be downright funny, too. Read them, cook from them, and you’ll also discover the roots of many of today’s cooking trends, from nose-to-tail eating to reducing meat. Here’s her selection of classics from ckbk’s vintage collection
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The 850 recipes in Farm Journal’s Country Cookbook, collected from cooks all across the nation, are a collection of America’s best. Author Nell Beaubien Nichols was a prolific food writer and chronicler of American foodways, with no fewer than 17 cookbooks to her name, written over a period of more than 50 years. She is best known for the series of books written for the magazine Farm Journal.
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The 700 recipes in Farm Journal’s Complete Pie Cookbook are a collection of America’s best. Author Nell Beaubien Nichols was a prolific food writer and chronicler of American foodways, with no fewer than 17 cookbooks to her name, written over a period of more than 50 years. She is best known for the series of books written for the magazine ‘Farm Journal’.
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