Hardback (30 Sep 2004)
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Out of stock
This title was originally written in the 1950s when both Spry and Hume were among the foremost names in cookery writing. Their aim was to offer a practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making.
Grub Street is an award-winning small, niche independent publisher, publishing only books on cookery and military aviation history. Voted International Publisher of the Year at the World Cookbook Awards in 2000, a number if our cookbooks have won prizes over the years. Most recently, these have included the highly acclaimed Ice Creams, Sorbets and Gelati by Caroline and Robin Weir. This was voted cookbook of the year by the Guild of Food Writers in 2011. The Complete Robuchon, by the influential chef Joel Robuchon, was awarded with Best Translation at the Gourmand Awards in 2010.
| ISBN: | 9781904010975 |
| Publisher: | Grub Street |
| Imprint: | Grub Street |
| Pub date: | 30 Sep 2004 |
| DEWEY: | 641.5 |
| DEWEY edition: | 22 |
| Number of pages: | 1235 |
| Weight: | 2145g |
| Height: | 234mm |
| Width: | 156mm |
| Spine width: | 75mm |
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