- Title: A Little Dinner Before the Play
- Author: Agnes Jekyll
- ISBN: 9780241950937
- Page: 361
- Format: Paperback
Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last minute pre theatre dinner, the sparkling writings of the society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood.Originally published in The Times in the early 19Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last minute pre theatre dinner, the sparkling writings of the society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood.Originally published in The Times in the early 1920s, these divinely witty and brilliantly observed pieces are still loved today for their warmth and friendly advice and, with their emphasis on fresh, simple, stylish dishes, were years ahead of their time.
Recent Comments "A Little Dinner Before the Play"
It's taken me a while to get through this, despite it being a little excerpt book. To be frank this one has just left me cold. There isn't anything in here that I want to cook and it hasn't being particularly inspiring, or anything else for that matter. Not my cup of tea.This is affluent 1920s London society, and mini chapters I think they were originally newspaper articles about all the various social and dining occasions, and what one ought to do, and of course, what one ought not to do. I fou [...]
I really enjoyed reading this. It was like an old fashioned snack - say bread and dripping, which they tell me is actually quite delicious in the right place and time. The writing is lively and and amusing and made me wonder if the wonderful Nigella has been influenced by the writing of Gertrude Jekyll. Though some of the recipes are a little heavy on the aspic for my taste, I was surprised at how modern and sophisticated other recipes were, such as panettone and grisini for example which I woul [...]
A lot of fun to read, if you're at all interested in the way people cooked in the past - in this case in the 1920s in England. Lots of interesting differences between then and now, many having to do with the fact that many people were still cooking with fire. And making gelatin from calves feet, which is not something I'm prepared to undertake. Interesting to read about, though!
A slim volume in the Penguin Food seriesa set of essays on food by perhaps one of the first Food columnists. If alive today, Agnes Jeckyll would probably have a blog. This volume fits neatly into your bag to take with you in case of having to wait somewhere.
Were Harriet Vane in need if cookery advice, this would do!
Perfectly insane weirdo old cook book.
A fascinating book, by the tone and information contained it is all totally out of date and deals with the "niceties" of the day on which food to use for picnics, what constituted as nursery food, what to give a party of guests before and after a theatre performance, how to deal with guests that were either too fat or too thin etc so political correctness goes totally out of the window but the lack of it actually makes this a very refreshing read and at times pretty hilarious as you are supposed [...]
'Self sacrifice is the noblest thing in the world, but to sacrifice other people, even for a noble thing, is as wrong as persecution.' -Mary ColeridgeNot every book of recipes will gift you with such quotes and additions as this. This very slim volume is a collection of columns written by Agnes Jekyll (sister-in-law of the famed gardener Gertrude Jekyll) during the 1920s in a Post War/Pre War England. The recipes are fun to read if impossible to replicate unless you feel confident that you know [...]
So much aspic. Just.oo much aspic. Pretty much all the recipes in here are highly entertaining, and not merely because SERIOUSLY GUYS, EVERYTHING IS BETTER IF YOU ADD SOME ASPIC. But I also enjoyed the fun instructions like "Prepare a farce from veal or the best parts of a rabbit in the usual way." Oh, sure, in the usual way. Usually I prepare my farce with lots of sexual indiscretion, mistaken identities and rapid exits stage left. I assume that's what she meant.It's hard to choose but I think [...]
I received this book for Christmas as part of the Penguin Books Great Food series. The books in the set are reprints of classic food writing, some are memoirs more than traditional cookbooks. This book, A Little Dinner Before the Play, consists of extracts from The Kitchen Essays first published in 1922.I really enjoy cooking and reading about cooking and this was a fascinating glimpse into some historical perspectives about food, food service, and cooking. Political correctness is nowhere to be [...]
Continuing in my series of historical cooking books, this is the most approachable but perhaps therefore the least interesting of the lot. Not that it's not still interesting, it just lacks some of the exoticism of books from farther in the past. Still, this gives a lovely insight into high society dining and entertainment from the beginning of the last century. It would pair very well with Emily Post's original etiquette guide (which is itself absolutely fascinating reading).Amusingly enough, I [...]
A delightful, little foodish book! Actually, this is a compilation of hostess-with-the-mostess newspaper articles written by the author for the London Times in the 1920's. Each article suggests cuisine for different situations, such as a couples' first dinner party, tea time, a Sunday supper, meatless meals, food for traveling, and the title (among many others). The articles include what courses to serve and when, and recipes to make some of the suggested dishes. The advice reflects the societal [...]
A quaint little time capsule of food writing that has wit and verve. While some of it might seem quite modern with passages like 'God made the first Christmas, and man has ever since been busy spoiling it. Year by year the propaganda of the shops grows increasingly active ' yet often the recipes show their age - there is a lot of aspic involved, and suggestions for things like tinned turtle soup.That said, it is still charming - Jekyll writes with a light touch, and a love of food and sharing it [...]
I read this whole thing out loud to my mother over an evening and we both whole-heartedly enjoyed it. Jekyll refers to dishes on a menu as companions for the meal, lambasts roadside restaurants, and describes meals with warm, colorful language. We didn't come out of it with a whole lot of recipes to try but we did have a lot of laughs. You'd have to be really into vintage cookery (as I am) to enjoy it, but I found it a treat. And yes, they did add aspic to everything.
Fascinating book of New York Times articles from the 1920s about food and society.
Really enjoyed this one - very interesting to see what was considered fine dining in the 1920s. The liberal application of aspic to EVERYTHING provided much amusement.
A delightful little book.
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