Country houses were repositories of the finest food in the land, but their tables fell into decline around WW1. Chapters examine all parts of food production (including the game, fish, cereals, meat, fruit and vegetables produced on an estate) and consumption in a household, from dairy and still room to the servants’ hall and the batterie de cuisine; breakfast, lunch and tea, balls and parties. This will be fascinating and detailed.
Cooking & Dining in the Victorian Country House
(author)
£36.00
Edition:Hardback978190924879318/10/2023From a Bookshelf nearby
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The two great cabinet-makers worked together for nearly half a century; their clientele and influence were on a par with those of their more famous contemporary, Thomas Chippendale. This mag... read more
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A Christmas house party at Chatsworth wouldn't be worth its salt without a séance... A cold case as well as cold cuts for Debo and Louisa Cannon.
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An accessible, illustrated study published in association with the National Trust, which owns a great many.
The Art of Tapestry
Hardback £45.00 -
From Longleat to Cliveden, Tinniswood explores the ways in which the raffish and anti-hierarchical mood of the 1960s embraced the idea of the country house.