The Constance Spry Cookery Book
This title was originally written in the 1950s when both Spry and Hume were among the foremost names in cookery writing. Their aim was to offer a practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making.
The Constance Spry Cookery Book is one of the best known cookery books of all time.Â It is one of the kitchen bibles, worshipped by millions.Â Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.
Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce.Â Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making.Â In fact everything every cook, or aspiring cook, would need to know.Â That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim.
The Constance Spry Cookbook is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school.Â