Dorothy Hartley Libri

A beautiful new edition of the beloved food writing classic

Clear-cut and accurate in its guidance, this volume depicts medieval clothes and accessories not as inanimate museum exhibits but as items of vital interest and well worth recreating. Unlike conventional costume histories, which tend to classify their contents by era, this volume portrays the clothing of the twelfth through 15th centuries according to the wearer's social class. Here are the garments of royalty, clerics, doctors, merchants, musicians, knights, artisans, farmers, and laborers — all magnificently illustrated with images from tapestries and illuminated manuscripts as well as in drawings and diagrams. Helpful advice covers choosing fabrics; placement of seams; draping and folding garments; how to walk, dance, and climb stairs in the cumbersome unfamiliarity of flowing attire; and even the best methods of storage.

First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. FOOD IN ENGLAND, which had such a deep influence on many contemporary cooks and food writers, will undoubtedly attract a new generation of admirers.