1971 The Constance Spry Cookery Book

Description

Colour Plates, Illustrated, Publishers' Original Binding, With Dustwrapper, With Slipcase

First published in 1956, this is later printing of Spry's classic work.

Housed in the publisher's original unclipped decorative clear plastic dust wrapper, and slip case.

A desirable copy of this comprehensive collection of recipes, jointly written by educator and florist, Constance Spry, and chef Rosemary Hume.

Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. 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.

In 1946, Spry opened a domestic science school with Hume (by then the accomplished Le Cordon Bleu cook) in Winkfield. For the coronation of Queen Elizabeth II, the Le Cordon Bleu students at Winkfield were asked to cater a lunch for foreign delegates, for whom Hume and Spry invented a new dish - coronation chicken. This classic recipe is featured among many others in this volume, and continued to appear in later editions. 

Illustrated with a coloured frontispiece, and thirty-two monochrome photographic illustrations on plates. Collated, complete.