Marguerite Patten’s Century of British Cooking by Marguerite Patten

bookshelves: autumn-2015, nonfic-nov-2015, nonfiction, published-1999, food-glorious-food, under-10-ratings, radio-4x, history, winter-20152016, dec-2015-free-for-all

Recommended for: BBC Radio Listeners
Read from November 22, 2015 to January 29, 2016

Description: This book is Grub Street’s lead cookery title for 1999 and is a major publishing event since Marguerite Patten is one of Britain’s best known and loved cookery writers and often described as England’s Cookery Queen. The book is published to accompany a 10 part Radio 4 series which Marguerite has recorded and which starts broadcasting in the same month as publication. Each chapter of the book will cover one decade of the 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. She pioneered easy-to-follow recipes with her classic All Colour Cookery Book and has documented most aspects of British Cooking. This new book pulls together her life’s work and is truly an important work of culinary history.

1. The End of an Era: 1900-1909: Kedgeree, Devilled Kidneys, Stuffed Mutton, Lamb Cutlets Reform, Peach Melba and Victoria Sponge. Food guru Marguerite Patten demonstrates classic recipes from the first decade of the 20th Century in her 10-part history of British cooking.

2. From Champagne to Rationing 1910-1919: Oyster soup, oyster cremeskies, braised pheasant, champagne sorbet, sweet souffle, scotch woodcock, summer lentil soup and nut rissoles. Food guru Marguerite Patten mingles menu of the 1910s with memories of historic events – the sinking of the Titanic, servants’ wages, the Epsom Derby and life in First World War trenches.

3. Flappers, Puddings and Dumplings 1920-1929: Bacon and egg pie, stewed eels, eel meuniere, chicken and veal pie, Lancashire hotpot, dumplings, quail pudding and steamed pudding.

4: Hard Times and Omelettes, 1930-1939: Perfect Roast Chicken, Cod’s Roe and Bacon, Mock Fish Cakes, Poached Salmon, Coconut Pyramids and an Omelette en Surprise. Marguerite Patten mingles recipes of the 1930s with memories of the abdication of Edward VIII, the Graf Zeppelin and the Depression – in her 10-part history of British cooking.

5: Trench Cookers and Borsch, 1940-1949: Marguerite Patten mingles recipes of the 1940s with memories of the Blitz, pressure cookers, trench cookers, digging for victory, the formation of the NHS and some of her own early broadcasts.

6. Post War Pleasures 1950-1959: Scampi, Cock-a-Leekie Soup, Hamburgers, Tourneos Rossini, Steak Diane, Quiche Lorraine, Lemon Meringue Pie and Crepes Suzette. Marguerite Patten mingles recipes of the 1950s with memories of the Coronation of Queen Elizabeth, the Festival of Britain and the end of rationing – in her 10-part history of British cooking.

7. Eating Abroad – 1960 to 1969: Escargot, prawn cocktail, cheese fondue, coq au vin, shish kebab, yam and potato bake, pasta, paella and choux pastry: recipes of the 1960s with memories of the first heart transplant, the first man on the moon, the Beatles, flower power, the rise of the supermarket – and Alfred Hitchcock’s macabre sense of humour.

8. Curries and Nut Roasts 1970-1979: Vichyssoise, Avocados, Beef Stroganoff, Sweet and Sour Pork Nut Roast, Chili Con Carne, Chicken Korma, Caramelised Oranges and Carrot Cake. Marguerite Patten mingles diverse recipes of the 1970s with memories of decimalisation, the three-day week, the Silver Jubilee, the election of Margaret Thatcher and the arrival of the first jumbo jet

9. From Taramasalata to Tiramisu – 1980 to 1989: Taramasalata, Mayonnaise, Moules Mariniere, Beef Wellington, Venison, Pizza, Tiramisu, Banoffee Pie and Creme Brulee.

Marguerite Patten mingles diverse recipes of the 1980s with memories of the Royal Wedding for Charles and Diana, the Falklands Conflict, the Fall of the Berlin Wall and the Great Storm of 1987.

10: Pesto With Chips – 1990 to 1999: Hummus, couscous, polenta, prawns in lime and coconut, Thai curries, pesto, pork satay, tempura, passion fruit and kiwi sorbet and pistachio and pineapple ice cream.

Marguerite Patten mingles diverse recipes of the 1990s with memories of the Queen’s “annus horribilis”, Margaret Thatcher stepping down as Prime Minister, the freeing of Nelson Mandela, the opening of the Channel Tunnel, the handing back of Hong Kong to China and Labour elected to power with their biggest majority ever.


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