As featured in The Guardian - Superb edition of this historic gem! Celebrate the centenary of women getting the Vote by cooking and eating some of the Suffragettes’ favourite meals. Dozens of vintage recipes contributed by some surprising supporters of the popular?cause, including famous writers, governors and even a judge. With none of the fads of modern-day cooking, these simple recipes range from hearty breakfasts to healthy soups, salads and meaty casseroles, alongside witty?contributions such as Pie for a Suffragist’s Doubting Husband and the Dumplings?That Never Fail. Choose between the many tasty desserts such as Suffrage Angel?Cake or Devil’s Food to enliven your party. Why not devise your own Suffragette Menu with recipes like Blanquette of Veal or?Sweet Potato Soufflé? And don’t forget your Creole Balls! You might follow that up?with Parliament Gingerbread or Strawberry Shortcake á la Mode. To top it off, why?not toast the Suffragettes’ success with a Peppermint Cup or an Albuminous?Beverage? Originally published in 1915 to help raise funds for the campaign for the vote for women. History and fun all in one book! This new edition includes vintage illustrations and short biographies of many of the contributors as well as a new endnote by award-winning writer Cheryl Robson, which places the book both in its historical and contemporary contexts. Authors Mrs L.O.Kleber (compiler) Born in Freeport, Pa on April 4th,1867, she moved to Pittsburgh where she lived for 40 years and was often referred to as Pittsburg's 'most interesting woman'. She devoted herself to public works and was years ahead of her time, organising food relief and garden projects in the city's slum districts. Initially opposed to women having the vote,she was converted to the suffrage cause by Mrs Henry Villard, the daughter of William Lloyd Garrison, a famous slavery abolitionist. She wrote to many famous men and women to collect the recipes for The Suffrage Cookbook which she published in 1915 to raise funds for the suffrage cause. Theodore Roosevelt was the only man who failed to send a recipe, claiming that he was too busy to do so. Following the success of the campaign for the vote in 1920, she became the director of the Allegheny County League of Women Voters. She died on April 4, 1939, aged 72 at her home at 1135 Murrayhill Avenue, Pittsburgh. Cheryl Robson (editor of new edition and author of afterword) Cheryl is the founder of Aurora Metro Books. She has won numerous awards for her plays, books and films. She decided to revise and re-publish Kleber's 1915 Suffrage Cookbook to coincide with a touring exhibition that she had produced about the suffragists' campaign for the vote in the UK. Titled 'How the Vote was Won', the exhibition toured to libraries, museums and theatres in southeast England in 2018, the centenary of some women gaining the right to vote in the UK. You can watch a video about the project here.?https://vimeo.com/276278481 Reviews “It’s a fabulous historical document of its time but also an interesting cook book to boot, interspersed as it is with line drawings and including letters to the editor – or Editress as she is described? in the contents section of the book.?Recipes aside this is a great gift idea. It’s both practical and fascinating on so many levels and I’ll be trying out more of the recipes over time. A unique way to celebrate the centenary of women getting the vote.” –?Frost Magazine “Great fun for cooks.”?***** – Robert Armin, Amazon “The recipes in the compilation run the gamut from simple soups to fish (Virginia fried oysters and ‘shrimp wriggle’ both make the cut), meat (the baked ham à la Miller is described as “a dish fit for the greatest epicure”), breads and puddings, the latter section incorporating a series of “admonitions” directed at “those who would excel in cake making”. As the writer Cheryl Robson observes in her endnote, “most of the contributors to this cookbook are long-forgotten but their legacy survives today in the spirit of social activism that inspires others to work for a better, fairer world”.? ?– Town and Country Magazine “Giving Jamie Oliver and Nigella Lawson a run for their money, the cookbook includes a wide range of soups, salads and casseroles. Drinks also feature, from the “Peppermint Cup” to a wide selection of “Albuminous Beverages” (“When a large amount of nutriment is required the albuminized drinks are valuable. The egg is a fluid food until its albumen is coagulated by heat.”)? Kleber, however, writes in her foreword to the book that “as it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book”. She does add that, while she has tested most of the recipes herself, “it being a human Cook Book there will likely be some errors, but as correcting errors is the chief duty and occupation of Suffrage?Women, I shall accept gratefully whatever criticisms these good women may h

Hundreds of recipes for every kind of fish, covering everything from anchovies to whiting. Each fish has several different recipes covering the various different cooking methods and dishes. There is also a section with a hundred miscellaneous seafood recipes.

Over 500 traditional English recipes built up over hundreds of years. From soups to main courses to puddings, this covers every aspect of classic English cooking, including a traditional 'Bill of Fare', giving meal suggestions for every month of the year.

Over 300 different classic recipes, covering every aspect of cooking from starters to puddings.Included are recipes for:BreadOystersBouillionSoupFishSaucesMeatsSweetbreadsPoultryVegetablesEggsSaladDoughnuts and FrittersPreservesPickles and CatsupCheesePiesPuddingCakeCookiesDessertsIce CreamCandyPunchBeveragesChafing Dish

The world's first truly American cookbook, the Virginia housewife contains many Southern classics, such as ochra soup, barbecued shote and gumbo, as well as many other dishes from around the world. Starters, main dishes and desserts (including over 20 different recipes for home-made ice cream flavours!) are all covered.

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking. Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices. That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices. Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home.

Your best friend in the kitchen and bestselling author, Rachel Allen, is back with a collection of delicious and easy cakes and bakes, tarts and pies, quiches and casseroles from her brand new TV series. What could be better than the smell of freshly baked bread or the joy of eating warm cookies straight from the oven? Do you pine for the pleasures of gingerbread houses and holiday delights or the warming goodness of home baked casseroles? These are just some of the treats that await in Bake, which ties in with Rachel’s brand new TV series. She shares both the sweet and the savoury sides of baking, whether quick snacks, wholesome breads and pies, exotic cakes and tarts or easy baked meals for friends and family. Fully illustrated with beautiful food photography including step-by-steps to take the mystery out of traditional baking and pastry making. Rachel also offers troubleshooting techniques for common problems and wheat or gluten-free recipes so nobody is left out of the fun! Rachel’s friendly and expert tuition make this easy-to-use book the best friend to every home baker. Recipes include: ? Cardamon bread ? Crispy bacon and cheddar bread ? Cheese straws and pretzels ? Pork, chorizo and spinach pie ? Beef pasties with mint, ginger and peas ? Baked cheese fondue in a squash ? Seville orange meringue pie ? Cornish saffron bread ? Lime and yoghurt cake with rosewater and pistachios

This is a girl's guide to emotional baking. We've all been there. The blind date from hell. The Big Hurt. The guy who details his various surgeries over Caesar salad on the first date. Who needs a pint of rocky road when you can head to the kitchen and work out your heartache with a whisk and a bottle of wine? Erin Bolger has been there, dated that and baked through it all. Turns out the more bitter the heartbreak, the sweeter the batter. So don't cry over bad dates, bad boyfriends or bad breakups - whip up a batch of My-Mom-Didn't-Like-You-Anyway Cupcakes and bake yourself happy.

A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes: ? ROOTS – from Jerusalem artichokes to yams, including potatoes and carrots ? SHOOTS AND STEMS – from asparagus to fennel ? FRUIT – from aubergine to tomatoes ? SQUASHES – from cucumber to winter squashes ? PEAS AND PODS – from bean sprouts to peas ? ONION FAMILY – from leeks to onions ? FLOWERS AND BRASSICAS – from globe artichokes to cauliflower ? GREEN AND LEAFY – from pak choi to spring greens ? SALAD LEAVES – from watercress to purslane

Are you a Bosom Caresser or a Harvey Wallbanger? Can you tell a Moscow Mule from a Brass Monkey? Can you name Ernest Hemingway’s favourite tipple? All the kit, spirits, mixers, famous drinkers – and over 80 classic and contemporary cocktail recipes, plus tried and tested hangover cures for the morning after. If you have friends coming round for drinks, or you're looking for the perfect accessory to take to a party, Gem Cocktails is the ideal quick-reference, bursting with information on everything you need to know to mix the perfect cocktail. The fact-packed introduction examines the legends of how the cocktail was invented and tells the story of its climb to fame in Jazz Age America. It then looks at the secrets of mixing a great cocktail and what you’ll need to set up your own cocktail bar – what spirits, liqueurs and mixers to keep stocked up on, what equipment you'll need and which glasses to serve each cocktail in and how to garnish. Nine drinks-based chapters then detail ingredients, assembly instructions and presentation for each cocktail and you'll even learn a little about the background to their creation. Contents include: ? Introduction ? Rum-based cocktails ? Brandy-based cocktails ? Vodka-based cocktails ? The Classic Martini ? Whisky-based cocktails ? Champagne-based cocktails ? Shooters, slammers and tequila ? Non-alcoholic cocktails ? Hangover cures

Both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking. Over 100 recipes range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh ingredients – the return to slow food. Includes a guide to the best farmers' markets in each region of Ireland, with profiles of some of the farmers and producers bringing their food sensations to market. As well as using ingredients available at the market, recipes also recreate some of the breads, cakes, chutneys available, like Gallic Kitchen’s organic steak pies and Giana Ferguson’s baked cheese with winter herbs – so even if you can't visit the markets you can still enjoy a taste of Ireland. Recipes for everyday cooking – Fried mackerel, Cork Beef Stew – as well as more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.

An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur. Opening with an extensive guide to preparing antipasti and culminating in a mouth-watering selection of desserts – via soups, risotto, pasta, fish and meat dishes – Giorgio Locatelli’s masterpiece is the must-have contemporary Italian food bible, seamlessly combining the historical insight of a food writer with the hands-on expertise of a top chef. Peppered with evocative anecdotes and outspoken observations on the state of modern food, Giorgio Locatelli’s definitive and universally celebrated compendium is a delight to read and cook from.

TV chef, dragon slayer and bestselling author Levi Roots brings carnival to the kitchen with his hot'n'spicy Caribbean cookbook. After winning over the business minds of The Dragon's Den with little more than a song and a smile, entrepreneur Levi Roots has since sold more than one million bottles of his delicious Reggae Reggae Sauce and now he has his very own cookbook! Levi Roots’ Reggae Reggae Cookbook brings the excitement and vitality of Caribbean flavours to your own cooking. An eclectic and colourful range of recipes from simple dishes for students to fantastic feasts for friends are all accompanied by heart-warming anecdotes in Levi's incomparable tell-it-like-it-is style. This bright and colourful book brings together influences as diverse as Jamaican folk tales, Notting Hill Carnival and the music of Bob Marley to create family-friendly food with that famous jerk kick. Levi Roots’ Reggae Reggae Cookbook will surely add a funky beat to what you eat! Levi Roots’ Reggae Reggae Cookbook features more than 80 simple and exciting recipes such as Mash-Up Eggs, Salmon St Jago de la Vega , Guinness Punch, Rum Cake and Sweet Potato Pudding. Levi also offers a diverse range of vegetarian dishes and puts a Caribbean twist on classic European favourites such as pizza and pasta.

An inspiring and inventive range of easy gourmet soups and stews for every occasion In this beautifully illustrated collection of recipes Sophie shows how to turn these simple dishes into delicious and nourishing meals guaranteed to impress family and friends. Whether you need dinner in a flash or a hearty winter warmer, these recipes offer a quick and easy solution with beautiful and delectable results. Throughout, Sophie also shares time saving tips for busy mums, sneaky ways to get your kids to eat their veg and great advice for getting more than one meal out of your effort. So curl up on the sofa with a steaming bowl and a spoon: these are soups and stews to warm the soul.

Irish celebrity chef Kevin Dundon shares the recipes he cooks at home and shows how easy it is to eat good food every day. Do you have a kitchen full of hungry kids? Expectant guests sat round the dining table? Perhaps you need a hearty pick-me-up or a quick and comforting supper at the end of a long day. Kevin knows that the best home cooked food is straightforward and satisfying but certainly never boring. He gathers together classic dishes and creative twists to give a delicious collection of recipes for all types of occasion. Full of bold flavours and fresh, seasonal ingredients, these confident recipes are guaranteed to become firm family favourites. Kevin also shows how to get a second outing from your efforts, with clever ways to turn leftovers into a whole new meal. Whether you're a beginner in the kitchen or an experienced cook, these are reliable recipes you'll return to again and again. Recipes Include: Roasted Root Vegetable, Chilli and Pumpkin Soup Traditional Beef Casserole with Herb Dumplings Pan fried Trout with Toasted Almonds Savoury Bread and Butter Pudding Pot Roasted Pork with Apples Chicken and Broccoli Taglitelle Summer Berry Pudding Treacle Tart Chapter breakdown: One Pot Wonders, Quick & Easy Suppers, Roasts & Family Meals, Leftovers, Accompaniments, Desserts

‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’ The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce. Bruce Poole is widely acknowledged to be one of Britain’s best chefs. Praise for his timeless, honest cooking has garnered countless column inches and the respect of the most discerning critics. His Michelin-starred London restaurant Chez Bruce has achieved many awards and accolades including, for the last six years, London’s Favourite Restaurant in the Harden’s Restaurant Guide. But, what speaks louder than stars (in Bruce’s book anyway) is that his food is emphatically and wholeheartedly loved not only by his loyal patrons who come time and time again to eat at his table, but also those who make Chez Bruce a destination. Bruce’s down to earth, honest and creative cooking features classic dishes without ego or chefy gimmicks, because it’s all about food you actually want to eat. It is no wonder that a cookbook from Bruce Poole has been so eagerly anticipated. In these pages you will find charming anecdotes and stories from the restaurants and, of course, the recipes Bruce wants you to cook at home. Spend time with them, love and enjoy them – this is truly the best food you can cook in your kitchen. Bruce’s Cookbook is a gift, read it, cook from it, treasure it. Recipes Include: - Slow roast shoulder of lamb with harissa, spiced pilaf rice and yoghurt - Boeuf Bourgignon with parsnip purée - Ceviche of salmon with crème fra?che and coriander - Potato gnocchi with butter, wilted sage and parmesan - Chocolate Soufflé - Champagne and elderflower jelly with strawberries

In this mouth-watering collection of inspired and delicious dishes, renowned chef Denis Cotter takes vegetarian cooking to a new level. These recipes are designed to complement busy modern-day life and include ideas for mid-week bowl dishes and simple snacks as well as summer barbecue recipes and mouth-watering salads and risottos. Denis is famous for his inventive approach and this collection will inspire cooks everywhere, no matter what your taste or skill level. For the Love of Food is an essential cookbook for vegetarians but will also appeal to non-vegetarians who enjoy flavour-packed food and new combinations. Full of simple and satisfying solutions, this is a book that you will turn to everyday. Recipes include: Orecchiette with broad beans & baby courgettes Mussaman curry of new potatoes, chickpeas & green beans with cucumber & coriander salsa Pumpkin stew with fennel, leeks & borlotti beans Chocolate olive oil mousse with salt & chilli sesame praline and cherry salsa Rhubarb & strawberry trifle with prosecco, orange mascarpone & pistachio-lemon praline The best cheese on toast in the world Maple & chilli roasted beetroot with wild rice, pecans, bitter greens & orange yoghurt Broad bean & ricotta stuffed braised artichoke with citrus yoghurt and beetroot pastry Saffron-braised squash with aubergine, pine nut & spinach stuffing and lentil-goat's cheese sauce

Fresh, young and full of enthusiasm Donal Skehan is a real cooking talent. His passion for simple delicious and healthy home cooking will inspire novices and more experienced cooks alike to get in the kitchen. Since his childhood, brought up in a little fishing village outside Dublin, food and cooking have been a major part of Donal's life. Growing up and experimenting with different flavours and culinary influences from French to Asian and even Swedish, Donal's adventurous sprit and childlike curiosity for food and flavour can be tasted in his dishes. In 2007, in an attempt to record his culinary creations, Donal started his own blog; http://www.thegoodmoodfoodblog.com/ which has a massive following and has helped him develop as a chef. This book takes the blog and Donal to a new level. It contains some recipes from the The Good Mood Food blog along with some new ideas. Ordered into 7 chapters; including 'Breakfast Feasts', 'Healthy Salads', Easy Entertaining', 'Meals in Minutes' and 'Simple Speedy Desserts' Donal has a quick, easy and tasty solution for every meal. Full of flavour yet simple to make, Donal's recipes are perfect for novice chefs but will also appeal to the more practiced cook. And, not only is his food fantastic but Donal brings his winning personality to every dish, you cannot fail to like him or share his enthusiasm for healthy home cooked food. Recipes include: * Blueberry and Rhubarb Oaty Breakfast Crumble * Griddled Spicy Fish with Tomato Salsa Salad *Gazpacho Starter Shots with Crostini *Rustic Steak Sandwiches with Homemade Mayo *Pecan Peach Pie *Vodka Penne * Steamed Bok Choy with Soy Honey and Lime Dressing *Minty Pea and Lemon Pesto Pasta *Swedish Meatballs with Dill Spring Potatoes *Mini Hazelnut Chocolate Meringue Sandwiches

Bestselling author and home cook Sally Bee’s collection of deliciously simple recipes that show how easy it is to follow a healthy diet for life. Many of us know the principles of healthy eating but actually incorporating them into daily life is much harder. Whether it's eating more fruit and vegetables, reducing fat without losing flavour or feeding a family after work without the aid of a take-away menu, Sally Bee explains how to make good food second nature. Sally isn't a dietician, but a busy mum who knows how tough it can be to change eating habits. Her down-to-earth advice and realistic approach is borne from her own experience of life-threatening heart disease, which she recovered from thanks to her own delicious and easy-to-follow eating plan. Sally understands how real people eat and how recipes must be quick and made with affordable, readily available food. Her plan won't leave you feeling deprived or hungry, but allows you to enjoy many of your favourite foods in a balanced way. Recipes for Life offers refreshingly simple advice and tasty dishes that will change your eating habits and help you enjoy a healthy mind and body - not just for a few weeks, but for life. Recipes include: Chicken Korma Healthy Chinese Chicken Wraps Smoked haddock and leek pie Healthy Fish Chips and Mushy Peas Roast Monkfish with Olives and Capers All-in-one Lentil and Sausage Casserole Spanish Pork and Bean Stew Caramelised Veggies with Sausages and Baked Sweet Potato Winter Salad Asparagus and Artichoke Salad with Wild Rice and Basil Dressing Pumpkin and mushroom lasagne Broccoli and Leek Bake Apricot and Pistachio Tart

Simple, delicious, unfussy – Sunday Times resident food writer Lucas Hollweg offers good food for real people. Good Things to Eat is just that: great food that focuses on the ever-popular ingredients and types of recipes that home cooks turn to again and again; the dishes that make everyone go 'yum!' From risottos, stews, gratins and things on toast to lamb, fruit, pasta, pies, squashes and puds, Lucas opens up scrumptious new possibilities for the kinds of flavours people know and love. Lucas weaves together his recipes with personal memories, inspiration, gentle advice and the odd joke. His warm, unhurried writing and layman's understanding of what needs explaining and what doesn't, plus his usage of ingredients that people can easily get hold of, ensure he will inspire everyone to make uncomplicated, tasty food – no matter how practised they are in the kitchen. At long last, here is the book his fans have been waiting for. Recipes include: Sea bream with fennel and orange Chicken schnitzel with lemon and thyme Aubergine, courgette and basil gratin Cod with lentils, rocket and salsa verde A bowl of roast quails with spiced yogurt Spiced rack of lamb with butterbean mash Peach, prosciutto and mozzarella salad Veal chops with Roquefort and thyme butter Pot-roast chicken and chicory Beef stew with cinnamon and prunes Raspberry and mint sorbet Autumn mess with blackberries Banana and black pepper tarte tatin A go-with-anything cake (and things to go with it) The 123 cocktail

Champion of the home cook, Donal Skehan, is back with a collection of tasty, easy-to-make dishes that cost less. We all want to cook and eat great food, but without making a hefty dent in our wallets. In this, Donal’s third cookbook, he takes on the challenge of showing how easy and straightforward it is to enjoy delicious home-cooked food and spend less. Whether you a hungry student, are feeding a growing family or simple wish to save some money for a treat, Donal’s recipes will encourage everyone to enjoy satisfying yet affordable dishes. Donal’s personality shines through on every page and he also draws on the knowledge and experience of others. Past generations were often adept at using cheaper cuts of meat, turning leftovers into tasty meals and planning ahead to avoid expensive last-minute shops. So Donal turns to his own family and grandparents, plus a range of experts such as butchers, fishmongers and grocers, to offer straightforward advice and inspired recipes. Divided into 7 chapters, Donal covers everything from everyday suppers, soups, stews and pots, baking and desserts, roasts, healthy dishes and more. Recipes include; Coq Au Vin Blanc Ham Hock, Spinach and Cheese Crepes Cauliflower and Broccoli Mac N' Cheese Baked Tomatoey Crumbed Mackerel Cheesy Potato Tart Chilli Tuna Spaghetti Zesty Orange Pudding Dad's Braised Oxtail Crispy Mustard Chicken Tray Bake Squash and Spinach and Lentil Curry 5 Minute Dark Chocolate Espresso Cups Boiled Ham Hock and Five Fab uses for Leftovers Zingy Store Cupboard Tinned Pulse Super Salad Vegetable and Pearl Barley Stew Crowd Pleasing Family Trifle 10 Minute Homemade Brown Bread Swedish Gingerbread Moist Maple Apple Tea Cake