{"title":"Southover Press Historic Cookery And Housekeeping","description":"\u003cp\u003eDelve into Britain's culinary past with Southover Press's charming collection. Discover historic recipes and fascinating housekeeping tips, perfect for food historians and vintage lifestyle enthusiasts alike. Start your historical cooking journey here.\u003c\/p\u003e","products":[{"product_id":"culinary-campaign-book-alexis-soyer-9781870962117","title":"A Culinary Campaign","description":"Soyer's brilliant memoir, published in 1856 and never since reprinted. A vivid account of the Crimean War and of Soyer's inventions and recipes for feeding armies in the field. He was as important in the Crimea as Florence Nightingale, for his influence on the reform of army feeding enabled wounded soldiers to survive. A modified version of the Soyer stove was still in use in the Gulf War. Introductions by Elizabeth Ray and military historian Michael Barthorp.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49524211089681,"sku":"GOR004079082","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53363677167889,"sku":"GOR003482228","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1870962117.jpg?v=1750802960"},{"product_id":"complete-servant-book-samuel-adams-9781870962094","title":"The Complete Servant","description":"First published 1825. A fascinating source of social history and a guide to backstairs living in both large and modest houses of the late Georgian era. Advice to employers and their servants from an ex-butler and an ex-housekeeper, dealing not only with the kitchen but also with the house, stables and garden, and with an unusual section on menservants' duties over a period when little is known about them. 30 categories of servants' duties are discussed, and also the duties of employers toward them; these last are surprisingly humane and tolerant. 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With very little adjustment to reduce the quantities, his dishes can be used in ordinary households today and were much admired by Elizabeth David who quotes from them in her own Spices, Salt and Aromatics in the English Kitchen. In addition to recipes and the original introduction by William Verrall, the book includes an account of the colourful and sometimes bizarre world in which William Verrall worked by the Lewes Historian Colin Brent.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49615089697041,"sku":"GOR002481190","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49641462628625,"sku":"GOR003460306","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1870962001.jpg?v=1751346815"},{"product_id":"sussex-recipe-book-book-m-k-samuelson-9781870962216","title":"Sussex Recipe Book","description":"M.K. Samuelson, realising that there was no collection of Sussex recipes, set about making her own. This was first published in 1937 but World War II prevented a reprint. Southover reprinted it in 2005 in response to the renewed interest in regional food. The author was lucky to own a large collection of cookery books herself and luckier that in those days, many local families still kept family recipe books. Many of the mouth-watering dishes in this collection go back to the early 18th century and even earlier. In addition to the recipes, the book includes an introduction by contemporary food writer and broadcaster Hattie Ellis as well as a note by Catherine Mant, grandaughter of the author and former Assistant Editor of The Good Food Guide.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49633268203793,"sku":"GOR002007448","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50320571695377,"sku":"GOR012984587","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53687442145553,"sku":"GOR005903670","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1870962214.jpg?v=1750802960"},{"product_id":"modern-cookery-for-private-families-book-eliza-acton-9781870962087","title":"Modern Cookery for Private Families","description":"An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this work there is a treat in store, not only because of the variety and elegance of the hundreds of recipes, but also because of their simplicity. This was the first recipe book to give a list of ingredients and a time for cooking each recipe (an entirely original idea of Eliza Acton's). For those lucky enough to possess a precious original edition, here is a copy that can be used in the kitchen. Eliza Acton's receipts show English cookery at its very best, before the over-elaboration of late Victorianism overtook it. She was writing for small families, so quantities in the recipes hardly need to be altered, and her insistence throughout on the very best and most wholesome ingredients is in accord with our thinking today. She tested all the dishes herself; on the rare occasions where they were not, she says so and gives her sources. Her personality shows strongly all through the book; she was precise, orderly, very observant and mistress of an inestimable prose style, so she can be read for pleasure as well as use. Very little is known about her life. Elizabeth Ray has done some original research, fleshed out the somewhat shadowy profile we have had of her up to now, and corrected some earlier misconceptions about her.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49726030774545,"sku":"GOR002528263","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49941709259025,"sku":"GOR013819879","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":51703671783697,"sku":"GOR006759135","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":52994314993937,"sku":"GOR004489625","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1870962087.jpg?v=1751427624"},{"product_id":"beeton-s-book-of-household-management-book-beeton-9781870962155","title":"Beeton's Book of Household Management","description":"First published in 1861. Facsimile of the very rare first impression of the first edition with its splendid colour plates. This was Isabella Beeton's collection of the recipes that appeared in her husband's The English Woman's Domestic Magazine which ran for the three years (1859-61). It was to become the best-known cookery book in the English language, and covers not only cookery but also the management and duties of servants, legal affairs, medical matters and more. 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Introduction by Maggie Black.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50175684182289,"sku":"GOR003508792","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50493546496273,"sku":"GOR013970821","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51054481867025,"sku":"NIN9781870962124","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":51397594480913,"sku":"GOR014257173","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53251722608913,"sku":"GOR006391317","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1870962125.jpg?v=1750725537"},{"product_id":"modern-cookery-for-private-families-book-eliza-acton-9781781798911","title":"Modern Cookery for Private Families","description":"An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this work there is a treat in store, not only because of the variety and elegance of the hundreds of recipes, but also because of their simplicity. This was the first recipe book to give a list of ingredients and a time for cooking each recipe (an entirely original idea of Eliza Acton's). For those lucky enough to possess a precious original edition, here is a copy that can be used in the kitchen. Eliza Acton's receipts show English cookery at its very best, before the over-elaboration of late Victorianism overtook it. She was writing for small families, so quantities in the recipes hardly need to be altered, and her insistence throughout on the very best and most wholesome ingredients is in accord with our thinking today. She tested all the dishes herself; on the rare occasions where they were not, she says so and gives her sources. Her personality shows strongly all through the book; she was precise, orderly, very observant and mistress of an inestimable prose style, so she can be read for pleasure as well as use. Very little is known about her life. Elizabeth Ray has done some original research, fleshed out the somewhat shadowy profile we have had of her up to now, and corrected some earlier misconceptions about her.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51053402161425,"sku":"NIN9781781798911","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1781798915.jpg?v=1751153875"},{"product_id":"art-of-cookery-book-john-thacker-9781800505698","title":"The Art of Cookery","description":"The Art of Cookery is the only book of its kind to have come out of an English religious community. It is also that very rare thing, a cookery book of the English 18th-century that has the author's own recipes throughout; nothing seems to have been plagiarized or borrowed from other writers. The Dean of Durham Cathedral, who employed the author, had a lavish grant for entertaining and his generous hospitality meant that his cook had to cater for all levels of society, from canons of the Cathedral with sophisticated tastes such as the gourmand Dr. Jacque Sterne, to tradesmen, poor widows, and those of even more modest status. Thacker's book keeps many pre-Reformation recipes and thus shows the gradual transition in the Cathedral's eating habits. 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Southover's reprint carries a facsimile of the original text from Cambridge University Library, with a modern interpretation facing each page. The book explains in detail the intricate rituals of setting and waiting at table, how to prepare the dishes to be served and exactly what was eaten at different times of the year, and was written as an instruction manual for well-born boys as part of their early education. It also tells the reader how to carve meat, fowls and fish and to sauce each dish with its appropriate accompaniments, some of them very sophisticated. A description is included of the chamberlain's duties in his lord's chamber, dressing him and preparing him for church, and for bed. There is an interesting section on the order of precedence on feast days and great occasions. Peter Brears writes an Introduction and provides a glossary and drawings to explain the complicated rituals, including the arrangement of cloths before and at the end of meals. His research into traditional domestic life, combined with extensive experience of cooking authentic meals in historic properties, has given him a unique knowledge of English food history. He was for twenty years director of York Castle as well as of Leeds City Museums. 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