First published in The Times (London) during the 1920s, Kitchen Essays explains the proper way to make Lobster Newburg while offering fascinating insight into the social history of England.
Agnes Jekyll felt that cooking should fit the occasion and temperament and states that “a large crayfish or lobster rearing itself menacingly on its tail seems quite at home on a sideboa...more
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A delightful distraction from the day-to-day.
The Rest of It:
Kitchen Essays is in fact, a collection of recipes, but it’s really quite a bit more than that. It’s a guide…almost a food bible of sorts for the hostess that needs a bit of help planning a menu. In the 1920s, every occasion was a party. Within its pages there are suggestions for a morning of Christmas shopping, dinner before a play, a Winter shooting party luncheon, and the section that got the most laughs out of me, Fo...more
When I picked it up, I thought that I might leaf through, dawdle over a cup of tea and then settle into some proper reading with another Persephone, but I read more than ha...more
The articles do contain recipes, but I was quite happy to read and imagine, without ever wanting to cook or taste. This is partly because many of the recipes are extremely demanding of labour and time - Lady Jekyll assumes that her readers will have a full...more
She was created a Dame Commander of the Order of the British Empire (DBE) in...more