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#TheCookeryBookOfLadyClarkOfTillypronie

The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, Scotland, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book Read More..

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Hash title	The Cookery Book of Lady Clark of Tillypronie
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Description	The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, Scotland, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband.The book is considered a valuable compilation of Victorian era recipes. Lady Clark obtained the recipes by asking hostesses or cooks, and then testing each one at Tillypronie. She documented each recipe's source with the name of her source, and often also the date. There is comprehensive coverage of plain British cooking, especially of meat and game, but the book has sections on all aspects of contemporary cooking including bread, cakes, eggs, cooking for invalids, jams, pies, sauces, sweets (puddings) and vegetables. She had lived in Italy and France, and the cuisines of these countries are represented by many dishes, as is Anglo-Indian cooking with a section called "Curries".The book was enjoyed by Virginia Woolf and acted as a source of inspiration to the cookery writer Elizabeth David.
Description	The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, Scotland, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband.The book is considered a valuable compilation of Victorian era recipes. Lady Clark obtained the recipes by asking hostesses or cooks, and then testing each one at Tillypronie. She documented each recipe's source with the name of her source, and often also the date. There is comprehensive coverage of plain British cooking, especially of meat and game, but the book has sections on all aspects of contemporary cooking including bread, cakes, eggs, cooking for invalids, jams, pies, sauces, sweets (puddings) and vegetables. She had lived in Italy and France, and the cuisines of these countries are represented by many dishes, as is Anglo-Indian cooking with a section called "Curries".The book was enjoyed by Virginia Woolf and acted as a source of inspiration to the cookery writer Elizabeth David.

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Name	The Cookery Book of Lady Clark of Tillypronie
Name
Authors	Charlotte, Lady ClarkCatherine Frances Frere
Authors
Translator
Translator
Genre	Cookery
Genre
Series
Series
Number in series
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Language
Language
Country	Scotland
Country

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Story timeline
Pages	xviii + 584
Pages
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Media_type
Isbn
Isbn
Oclc
Oclc
Publisher	Constable & Company
Publisher

RELEASE

Pub_date	1909
Pub_date
Release_date
Release_date

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