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Sarah Rainey
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How to Jug a Hare: The Telegraph Book of the Kitchen Kindle Edition

by Sarah Rainey (Author, Editor), Bee Wilson (Foreword) Format: Kindle Edition
4.8 out of 5 stars 6 ratings
Featuring a forward by a bestselling food writer from The Telegraph, this collection from the newspaper’s archives celebrates all things culinary.

The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.

Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written.

The hidden gems of the past include interviews with “up-and-coming” chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the “new” trend of coffee houses.

Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David.

With a foreword by food journalist and author Bee Wilson, this collection is the perfect gift for your favorite foodie or home chef.
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  1. Print length
    337 pages
  2. Language
    English
  3. Publisher
    Aurum
  4. Publication date
    March 5, 2015
  5. File size
    4.9 MB
  6. Page Flip
    Enabled
  7. Word Wise
    Enabled
  8. Enhanced typesetting
    Enabled
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Editorial Reviews

About the Author

BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.

Sarah Rainey is a features writer for The Daily Telegraph. She writes on a range of issues, from popular culture to history, fashion, health, politics, gender and the royal family – but mostly, she writes about her favourite subject: food.

Originally from Northern Ireland, she now lives in a small flat in south London with her fiancé, a collection of withered tomato plants and an overflowing larder.

Sarah is a prolific cook, baker and Heston Blumenthal wannabe. Her foodie achievements include baking for The Great British Bake Off’s Mary Berry and Paul Hollywood, attempting the Masterchef invention challenge and making 339 traybakes in a single weekend. 

Product details

  • ASIN ‏ : ‎ B00TU206S0
  • Publisher ‏ : ‎ Aurum (March 5, 2015)
  • Publication date ‏ : ‎ March 5, 2015
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 4.9 MB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 337 pages
  • Customer Reviews:
    4.8 out of 5 stars 6 ratings

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Sarah Rainey

Sarah Rainey

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4.8 out of 5 stars
6 global ratings

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Top reviews from other countries

  • Cyndy
    5.0 out of 5 stars The fascinating world of cooking in all its oddity..and some recipes!
    Reviewed in the United Kingdom on February 28, 2016
    Verified Purchase
    Fascinating, nuggets of history and witty reviews rolled into a book that reveals weird and wonderful truths about recipes - and people. Give it to your mum! Delight a friend with this lovely new approach to cook books from Sarah Rainey.
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  • Amazon Customer
    4.0 out of 5 stars The range of cookery essays is very good..
    Reviewed in Canada on January 27, 2017
    Verified Purchase
    The range of cookery essays is very good...the quality of the publication is not super fantastic...paper is cheap...and the cover could have been a little more attractive since the book is about food. Still, I would recommend this book.
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  • construction
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on October 8, 2015
    Verified Purchase
    Fantastic service - book as described - an excellent 'dipping into' book!
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  • mckenzie
    5.0 out of 5 stars cookery over the years.
    Reviewed in the United Kingdom on March 23, 2015
    Verified Purchase
    An excellent book - informative.
    Report

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