Good Food in England by Florence White

Good Things in England was published in 1932 as an anthology of recipes and practical advice spanning five centuries. Its author, Florence White was the first freelance journalist to eke a living writing about food and cookery. By 1928 she felt that the art of cooking English food was in danger of disappearing and took it upon herself to save our culinary heritage.

Elizabeth David referred to the book as a classic and that it is ‘also a lovely one to read, full of fresh ideas and appetising descriptions of English specialities'. The same can be said today. This facsimile edition makes refreshing reading; you won't find any sun-dried tomatoes or shitake mushrooms here. Instead pictures of tables laden with roast swan, lambs' tails stew and Gloucestershire Royal Pie come to mind. But that is to poke fun at it and Good Food in England deserves more credit.

The recipes are usable but the further you delve into the book, it is the ideas you will find that can be incorporated into today's cooking. Florence White clearly deserves the recognition as an influential writer on food and the reprinting of this book will remind us of her achievements, which are comparable to those of Mrs. Beeton and Elizabeth David. This is a truly splendid book in the old fashioned sense and made even more so by its attractive price. Even if you can't find anything that whets your appetite, you will at least have a chuckle.

AD.
****

Publication Details:
384 pages. £10.
ISBN 1903155002. Published by Persephone Books.
2000

For more information on Persephone Books, visit their site, www.persephonebooks.co.uk