Cooking & Dining in the Victorian Country House

More about the book

The culinary traditions of country houses flourished for centuries, particularly during the Victorian era, thanks to technological advancements and professional cooks. The era's adventurous trade introduced a variety of new ingredients, enriching the dining experience. However, this vibrant tradition began to fade around World War I and effectively disappeared by 1939. Peter Brears' book aims to rekindle interest in this forgotten culinary heritage, encouraging appreciation for its diverse and rich history.