⭐ 5/5
13 years ago
Revised version of the original 1991 edition. This wonderful book is part history, part memoir and part recipe book. Her anecdotal style is like that of Nigel Slater, but all the recipes are sourced from books of the period.
Boxer's thesis is that English food's generally poor reputation is unfair. After the First World War there was a shift away from stodgy Edwardian cuisine, driven by shortage of servants and the introduction of modern cooking equipment. The momentum was lost, and not recovered until very recently, with the vogue for successive foreign cuisines that began after the Second World War.