Victorian Cookery: Recipes and History

by Maggie Black

With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.

96 pages, Hardcover

First published December 1, 2004

About the author

Maggie Black is the author of several publications including From Handpumps to Health: The Evolution of Water and Sanitation Programmes in Bangladesh, India and Nigeria and In the Twilight Zone: Child Workers in the Hotel, Tourism and Catering Industry. She has worked as a consultant for UNICEF, Anti-Slavery International, and WaterAid, among others, and has written for The Guardian, The Economist, and BBC World Service.

Reviews

[Megan · Rating 4 out of 5]

Good recipes if you have gelatin on hand BY THE BUCKET