Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood. With her emphasis on fresh, simple, stylish dishes, Jekyll was years ahead of her time. Originally published in The Times in the early 1920s, these divinely witty and brilliantly observed pieces are still loved today for their warmth and friendly advice.
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Agnes Jekyll (1860-1937) wrote a series of essays for The Times (London) in the early 1920s with titles such as "Tray Food" and "Sunday Super'. A celebrated hostess, Lady Jekyll's first dinner party included Robert Browning, John Ruskin and Edward Burne-Jones. Full of insight, wit and comfort, Jekyll's writing champions the idea that cooking should always fit the occasion and temperament.
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