The Constance Spry Cookery Book
This book was written in the 1950s when Constance Spry and Rosemary Hume were among the foremost names in cookery writing. 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 fact, everything every cook, or aspiring cook, would need to know.
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LibraryThing ReviewUser Review - overthemoon - LibraryThing
A colleague gave me this as she didn't want to throw it away. I like the comment on the contents page: It will be seen that we have used the word butter in a great many of the recipes. This is a ... Read full review
Review: The Constance Spry Cookery BookUser Review - Christopher Walker - Goodreads
An excellent cookbook from the 1950s with classic recipes and techniques that i didn't realise I needed to know until I read it. Read full review