Mrs. A. B. Marshall's Cookery Book. Revised Edition with 11 New Chapters of Extra Recipes

Langue : anglais

Edité par Marshall's School of Cookery / Ward, Lock & Co Ltd, London, 1920

Vendeur : The Print Room, Cockernhoe nr Luton, Royaume-UniThe Print Room

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First published in 1887, this is a revised edition of c. 1920. Some edge wear and chipping to top and bottom of jacket (showing a 1920s cook displaying a jelly) and spine, some overall slight spotting and time staining, corners rubbed with small loss, folds rubbed, not price clipped ((6/-), small unsigned engraved slip tipped in (With the Compliments of the Author), Internally clean tight and square, overall a vg+ copy for its age. 664pp, lavishly illustrated. Agnes Bertha Marshall (born Agnes Beere Smith 1852-1905), was an English culinary entrepreneur, inventor, and celebrity chef. An unusually prominent businesswoman for her time, Marshall was particularly known for her work on ice cream and other frozen desserts, which in Victorian England earned her the nickname 'Queen of Ices'. Marshall popularised ice cream in England and elsewhere at a time when it was still a novelty and is often regarded as the inventor of the modern ice cream cone. Through her work and popular cookery school (which taught English and French Haute Cuisine), Marshall may be largely responsible for both the look and popularity of ice cream today. Marshall and her husband also operated an innovative business selling patented cooking equipment such as her ice cream freezer, Mrs Marshall also ran promotional tours to popularise her books and school, one of the first chefs to do so. In 1904, Marshall fell from a horse and suffered injuries from which she never properly recovered. She died of cancer the next year. Marshall was one of the most celebrated cooks of her time and one of the foremost cookery writers of the Victorian age, particularly on ice cream. Her recipes were renowned for their detail, simplicity and accuracy, indeed I have just tried her recipe for Chicken Fricassee, and apart from making some small adjustments (I am not cooking for 12 people), and substituting chicken stock for water to poach my chicken in, it was delicious (it was obvious that Mrs Marshall bought her chickens whole with feathers). Despite her fame in life, Marshall's name faded into obscurity after her death. Her husband continued to operate their businesses but they declined without Marshall's personality and drive. In 1921, the company was sold and became a limited company and in 1954 it ceased operations. Marshall's cookery school remained in operation until the outbreak of World War II. She was somewhat rescued by Elizabeth David, who referred to her a the 'famous Mrs Marshall' and writer Robin Weir who assessed Marshall in 2015 as a 'unique one woman industry' whose achievements were 'arguably unequalled' and who 'deserves much more credit than she has been given by history'. A very scarce book with jacket.…

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Détails bibliographiques

Titre
Mrs. A. B. Marshall's Cookery Book. Revised Edition with 11 New Chapters of Extra Recipes
Auteur
Marshall, Mrs A. B. (Agnes Bertha)
Éditeur
Marshall's School of Cookery / Ward, Lock & Co Ltd, London
Année de publication
1920
État de l'article
Very Good
Jaquette
Very Good
Reliure
Hardcover
Langue
anglais
Illustrateur
Small illegible artist's signature to jacket, Robey? Larbey?
Édition
Revised Edition
Dimensions
8vo - over 7¾ - 9¾" tall

The Print Room

Cockernhoe nr Luton, Royaume-Uni

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 2 novembre 2010

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