The Constance Spry Cookery Book is one of the most famous cookery books of all time. It contains a wealth of a recipes and culinary ideas and has justly been described as a "fat, full, delectable opus". The idea behind the book was "to make clear a lot of things that professionals, in their knoeledge and experience, take for granted, matters which cookery books do not always mention, and things tou aren't born knowing". This purpose is as vital today as it was in the mid 1950s when Constance Spry and Rosemary Hume, two of the greatest names in the history of cookery writing, wrote the work.
That the book has been so popular and much in demand for well over a half century is a true testament to how successfully they achieved their aim. The plan of the book is supremely practical, with the well-proven breakdown by subjects, from kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making.
All this and much more - suggestions for breakfast, tea and picnics as well as notes on jams, conserves, pickles and chtneys, kitchen appliances and even a section on wine. In fact everything every cook, or a aspiring cook, would need to know combine to make The Constance Spry Cookery Book an established classic. It is the British cookery bible.
