Description

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For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

About the Author

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Writer and museums consultant, Peter Brears, is one of the United Kingdom's leading authorities on domestic life in the past, as well as a talented artist and expert interpreter of historic buildings. Among his numerous published works are Traditional Food in Yorkshire, Cooking & Dining in Tudor and Early Stuart England, and Cooking and Dining in Medieval England (Andre Simon Award, 2009).