The cookery queen of England selects her personal favorite recipes. Marguerite Patten is one of Britain’s best known and best loved cookery writers. Here she turns her attention to one of her real true passions: the classic cookery of the British Isles. From traditional breakfasts to high teas, from roasts to hearty soups, she has selected a collection of over 400 of her favorite recipes showing the enormous and exciting variety of British produce and cooking. She covers soups, fish dishes, meat, poultry, and game, vegetables, salads, and savory dishes as well as puddings, baking, and preserves.

2015 is the year the redoubtable Marguerite Patten celebrates her 100th birthday. In her honor and to mark this memorable occasion Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. In this book each chapter covers one decade of the 20th century giving both history and recipes. The entire book is illustrated throughout in color and black and white. Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. Marguerite is one of Britain's best known and loved cookery writers and has often been described as EnglandÕs Cookery Queen. Ainsley Harriott dubbed her Òthe cookery icon of our timesÓ. Her Century of British Cooking pulls together her lifeÕs work, with over 200 recipes and is truly an important work of culinary history.

A story of teaching cooking in an east London comprehensive in 1970s. A bit like Call the Midwife only 20 years later. Reviews 'An accurate, and sometimes very funny, account of the trials of a young food teacher in the 70's. A light hearted testament to the importance of food, education, and a sizzling expose of the blindness of the powers that be.' Prue Leith This is a charming book, and I love its wry, nostalgic tone. Underneath that, there is a message - that food teaching really matters. Orlando Murrin President of Guild of Food Writers What an amazing book. I taught in London schools in the 1970s so Jenny's delightful book has prompted so many memories for me triggering laughter, pride as well as sadness and frustration! Sue Johne retired Head of Home Economics I read this book all in one greedy gulp, like eating one of those elegant cream horns produced by Jenny and her students in the school cookery room. Amazon reviewer Entertaining, fast paced food memoir You don't have to be interested in food or education to enjoy Jenny Ridgwell's page-turning account of teaching a disruptive and unwilling class of teenagers how to cook food in the 1970s. Lesley Garner journalist I was transported to the 1970s with Jenny's evocative portrayal of life teaching home economics in an east London comprehensive school. Louise Johncox, journalist and author

How do diasporic writers negotiate their identities through and with food? What tensions emerge between the local and the global, between the foodways of the past and of the present? How are concepts of culinary ‘tradition’ and ‘authenticity’ articulated in Caribbean cookery writing? Drawing on a rich and varied tradition of Caribbean writings, Food, Text & Culture in the Anglophone Caribbean shows how the creation of food and the creation of narrative are intimately linked cultural practices which can tell us much about each other. Historically, Caribbean writers have explored, defined and re-affirmed their different cultural, ethnic, caste, class and gender identities by writing about what, when and how they eat. Images of feeding, feasting, fasting and other food rituals and practices, as articulated in a range of Caribbean writings, constitute a powerful force of social cohesion and cultural continuity. Moreover, food is often central to the question of what it means to be Caribbean, especially in diasporic and globalized contexts. Suitable for undergraduates, postgraduates and scholars, the book offers the first study of food and writing in an Anglophone Caribbean context.

Faced with the difficulties of growing up and choosing a religion, a twelve-year-old girl talks over her problems with her own private God.