The British Kitchen, Country Cookery, & Country Weekends

Three smart volumes on British cooking and the British countryside, with recipes throughout. Three volumes. This set contains: The British Kitchen: Housewifery Since Roman Times, 1981. First edition. Illustrated throughout. A highly original book providing a history of the domestic and culinary world of the British kitchen, with commentary on the setting up of the home, the cooking and storage of food, cleaning and laundering, and much more. Includes an extensive bibliography. Written by Doreen Yarwood, an English historian of clothing, interiors and architecture. Country Cookery, 1984. Later printing. Illustrated with a frontispiece and nine in-text of full-page images. An exploration of the recipes of the British countryside, bringing together a collection of lesser-known dishes. With chapters on fish, poultry, cheese, meat, vegetables, preserves, puddings, breads, cakes, and drinks of the West. Written by Kathleen Thomas, a British food writer. John Tovey's Country Weekends, 1988. First edition. Illustrated throughout in colour. The essential book for everyone who enjoys weekend entertaining on a relaxed scale, with over one hundred and twenty original and delicious recipes to delight family and friends. With dishes from shortbread rounds to herbed beef and Guinness casserole. Written by John Tovey, an English restaurateur and one of the first celebrity chefs in Britain in the 1970s. Both The British Kitchen and Country Weekends are bound in the original full cloth binding with Country Cookery bound in the original pictorial paper covered boards. Externally, very smart with light wear to the extremities. Original unclipped dust wrappers of The British Kitchen and Country Weekends are also very smart with light wear and minor sunning. Internally, firmly bound. Pages are vey bright and clean throughout. Previous owner's bookplate to the front endpaper. Near Fine. …