Marguerite Patten's Century of British Cooking – Marguerite Patten

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If there is such a thing as a cookery novel, then Marguerite Patten's book cataloguing a life's worth of culinary experience (already shown in her 160 other books) is it. What makes this instalment, now out in paperback, in her teaching so interesting is its nostalgic outpouring. Patten guides us through the last 100 years of British cookery highlighting classic dishes and those specific to their era which have evaded the British household since their heyday. For instance, the 1950s baked Alaska, or the Welsh Snowdon pudding of the Second World War years. > Patten is confident in her expertise, but is sure to communicate her skill to the reader on an accessible level. The recipes are clearly set out with concise and easy-to-follow instructions in a tone absent of condescension Á¢Â€Â" invaluable to those less confident in their skills. What is quite refreshing is her use of recipes which require familiar and above all easily attainable ingredients. What results is a book which allows for both exciting and confident adventures in cooking.Á‚ Accompanied by inviting illustrations and pictures of many of the dishes, this is a book that asks to be used and enjoyed. Also included are variations on many of the dishes featured, allowing for numerous possibilities. The narrative accompaniment to each era and subsequent passages from Patten in particular make the book an interesting read. PattenÁ¢Â€Â™s Century of British Cooking is a valuable resource for every cook forming a foundation of recipes to try, experience and remember. ItÁ¢Â€Â™s a trip down memory lane and beyond.Á‚ Michael Beford, chef-proprietor, Trouble House Inn, Tetbury, Gloucestershire Marguerite PattenÁ¢Â€Â™s Century of British Cooking Á¢Â€Â" Marguerite Patten. Grub Street Á‚£12.99 (paperback) ISBN 1-902304-69-1