Annie Gray is a historian, cook, broadcaster, and writer who specializes in the history of food and dining in Britain from around 1600 to the present day. She conducts her research in both libraries and kitchens, having worked in historical kitchens such as Audley End. Gray gives lectures all over the country and lives in East Anglia.
Mrs Crocombe is the breakout star of English Heritage's wildly popular YouTube series, The Victorian Way. The series offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans.
This elegant cookbook celebrates the characters and cuisine of the popular BBC period drama Call the Midwife.
This engaging and historically accurate cookbook presents more than 100 recipes that showcase the intrinsic role of food in the Crawley household and narrative—and bring this exciting gastronomic time to modern kitchens and Downton fans.
For many people, Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn't always that way. Gone are the gluttonous banquets featuring boar's head and brawn but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish, "At Christmas We Feast" is a delectable trip through time, stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past
A History of the High Street
Exploring the evolution of the high street, this book delves into its significance as a social and economic hub throughout history. It highlights the stories of diverse communities and the impact of cultural shifts on local businesses. Through personal anecdotes and historical analysis, the narrative reveals how the high street reflects broader societal changes, showcasing resilience and adaptation in the face of challenges. The work emphasizes the high street's role in shaping identities and fostering connections among people.
This is the story of a woman who was not a royal, not rich, not famous, simply someone who worked hard and enjoyed her life. Beginning in 1882, she ranged through life in the country, life in the town, life in her own house, and in that of others. She travelled, married, had children and a highly successful career. For while Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid, and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central, not only as a pleasure by itself, but as a diplomatic tool in a time when the world was embroiled in a worldwide war. Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. Through one eager eater, and one skilled cook, Annie Gray contextualises twentieth century food through two figures who were both intimately involved with it. Recipes include Georgina's German Kougelhof, Curried Brains, macaroons, Boodles Orange, Mousse de Maple and 'Chocolat Cake Good' --