The Constance Spry Cookery Book

"The Constance Spry Cookery Book" is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. "The Constance Spry Cookbook" is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school. "Constance Spry" was the subject of a major exhibition at London's Design Museum in 2004 and a fascinating biography in 2010.

About the Author :
Born in Derby but brought up and educated in Ireland, Constance Spry opened a small flower shop behind Victoria Station in London in the late 1920s and in the 30s this was followed by a school of flower arranging in Mayfair. Spry's outstanding skill and creativity made her much in demand at the highest social levels and her flower decorations became famous throughout the world; she was responsible for the flower arrangements at the wedding and coronation of the Queen. She became joint principal with Rosemary Hume of the Cordon Bleu Cookery School in London and later opened Winkfield Place, a residential school near Windsor, where young women could learn the complete art of cookery and entertaining. Before she died in 1960 Constance Spry had written twelve books on cookery and flower decoration. Rosemary Hume had opened her cooking school 'Ecole du Petit Cordon Bleu' in London in the early 1930s having graduated from the Cordon Bleu Cookery School in Paris and in 1945 went on to become co-principal of the London school where she helped and encouraged many of the world's best cooks. She was a leading cookery writer of her day and was awarded an MBE before her death in 1984 at the age of 76.

Review :
"(This) book is 1,197 pages of sound advice and sexy recipes (from vol-au-vents a l 'Indienne and oeufs Valencia to Edinburgh rock and tomato ice- very contemporary), a monument to 'civilised living' and the 'homelier arts'. If you can't find a recipe for something anywhere else, it will be in Constance Spry."-- "The Guardian" "Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible."-- "Cooking by the Book"