608 pages plus 32 pages of publisher's advertisements.

Modern cookery, in all its branches: Reduced to, A System of Easy Practice for the use of private families. Other cookery books plagiarised include Her methodical mind also led her to a great innovation. She deserves to be. What is the greatest British cookbook of all time? Eleventh Edition.

Modern Cookery for Private Families was first published in 1845.

She calls a spade a spade, noting that some of the coffee served on the newfangled railway lines was a 'commercial disgrace'. This reprint is of the expanded edition and includes all the splendid engravings of the original.

By Eliza Acton Newly revised and much enlarged edition published in London by Longman, Green, Longman, Roberts and Green in 1865 6.75ins by 4.5ins xlviii, 643pp plus publisher's lists. She was buried four days later at Lee Christine O'Brien, in her examination of 19th-century women's poetry, considers that Acton "participated in a poetic field the richness of which eclipsed her own output".O'Brien sees that, through the high quality of Acton's prose, [Acton's] ... book was the final expression ... of pre-Industrial England's taste in food and attitude to cookery. It is this combination of honesty and reticence that makes her Eliza Acton (The Best). A recipe for 'Her Majesty's Pudding' starts, enticingly, 'Infuse in a pint of new milk half a pod of vanilla, cut into short lengths, and bruised.' Hers was the first British cookbook in which ingredients and cooking time were systematically given as a separate section at the end of the recipe, instead of muddled in with the method. But she garnered recipes from friends, and tested them mercilessly. She dispenses her sly wit sparingly, like truffles.

A jauntily retro orange and burgundy You only need to read a single recipe – in Acton's cool, precise prose – to see why Elizabeth David called it 'the greatest cookery book in our language'.

A decade later she offered Longman a second volume. Check out the new look and enjoy easier access to your favorite features 'Let them be very fresh; break them singly and carefully,' Acton says of the eggs for an omelette. The company reportedly declined the poems, and suggested that she write a cookery book instead; Hardy considers the story apocryphal.The details of domestic economy, in particular, are no longer sneered at as beneath the attention of the educated and accomplished; and the truly refined, intelligent, and high-minded women of England have ceased, in these days of comparative good sense, to consider their acquaintance with such details as inconsistent with their dignity or injurious to their attractions.Acton's layout for each recipe was for the description of the cooking process followed by a list of ingredients and the total cooking time required for the preparation of the dish.

About this Book Catalog Record Details. Nor is it Elizabeth David, since she mostly ignored British food (her bread and spice books are the exceptions).

They suggested she write something more practical. Condition: Good.

The dishes she describes and the ingredients which went into them would have been familiar to Many of the dishes Acton describes belong, according to David, to the 18th century and, with increasing industrialisation and urbanisation of the 19th century, the staple foods described were already being replaced. Jane Grigson is tremendous, of course, and Nigella's But all of these writers owe a debt to a Victorian spinster from Tonbridge in Kent, whose Eliza Acton (1799-1859) is not quite a household name. Though the book was addressed to 'families', her own household was just herself and her mother (plus servants). So she did, applying herself to years of experiments at the stove before venturing into print. Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families.The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe.

What makes this book great, above all, is Acton's very British sensibility.

In 1817 Acton, with a Miss Nicolson—about whom no further information is known—opened a "Early in her life Acton spent some time in France—either in Paris or the south of the country—but it is not known when she left England; Hardy considers it likely that she travelled in 1823.Acton had been writing poetry since at least 1822, as she wrote that year on the bottom of one of her poems.At some point—Hardy considers 1835; Aylett and Ordish consider 1837—Acton sent a further set of poems to Longman for publishing.

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