"Edwardian Glamour Cooking: Without Tears" 1960 Blakeston, Oswell

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BLAKESTON, Oswell

[61] pp.

Hugh Evelyn

1960

8 3/4" x 5 3/4"

Decorations by Elizabeth Beerbohm

Published in 1960 in … Read more BLAKESTON, Oswell

[61] pp.

Hugh Evelyn

1960

8 3/4" x 5 3/4"

Decorations by Elizabeth Beerbohm

Published in 1960 in Great Britain by Oswell Blakeston, Edwardian Glamour Cooking celebrates the art of the party when it comes to stylish food presentation and impressive recipes served in England's grand manor house style during the Edwardian era (1901-1914).

Fans of Downton Abbey will especially love this cookbook as it's a fun way to capture the epicurean elegance of the era through a themed dinner party. Offering modern (1960s-era) cooking interpretations as well as discussing original techniques, Oswell has fine-tuned traditional Edwardian recipes for modern duplication and consumption.

First printed and published in the UK, this book was published in America in 1964 under the title The Grand-Manner Cookbook. Introducing an interesting time period in English cookery to American cooks, this book was meant to be a faithful reinterpretation of now-antique British recipes made specifically for parties and special events.

Moulded salads, aspics, finger sandwiches, fruited brandy, hors d'oeuvres and blended butters add to an interesting array of appetizers, soup and main course recipes highlighting a distinct culinary adventure not often experienced these days.

Interesting recipes include Cucumber Caprices, A Ring of Phesant, Creamed Beef with Prunes, Alexandra Sardines, Haddock Honeymoons, Chicken Mousse, Port Wine Sauce, Colnbrooke Sandwiches, Prince of Wales Sauce, Green Herb Butter, Peach Pickle, Timbale of Beef with Madeira Sauce, Lobster Nips, The Sultan's Cream of Chicken Soup, and Ham Souffle.

Oswell Blakeston, the pen name of Henry Hasslacher (1907-1985) always had an eye for creativity, so it's no surprise that his interests would turn to this artistic slice of culinary life. As a British art reviewer, novelist, poet, traveler, painter, screenwriter and cook. he appreciated artistic presentation in all forms. Upon his death, newspaper columnist Michael Sheperd wrote "He had an enchanting mind, and could write like an angel: a single sentence in one of his art reviews could be like a silver key to a vast, wonderful world of the imagination which one could immediately share with the artist and with Ossie himself. He was a mind-opener..." (The Sunday Telegraph June 9th, 1985).

In keeping, with this cookbook, Oswell sheds light on the practicalities and presentation of preparing fanciful Edwardian food that was meant to impress, romance and inspire. It's a lovely collection of accurate recipes spotlighting a slim sliver of British culinary history. See less