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For the Australian artist, see Janet Laurence.
Janet Laurence, (born 1937 as Janet Duffell [1] ), also known by her pen name Julia Lisle, is a British author and cookery writer.
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For the Australian artist, see Janet Laurence.
Janet Laurence, (born 1937 as Janet Duffell [1] ), also known by her pen name Julia Lisle, is a British author and cookery writer.
From 1978, Laurence began to write cookery articles for Country Life and The Daily Telegraph . Eventually she became the sole author of the Telegraphs weekly 'Bon Viveur' column. [1] She also wrote a series of articles in Country Life about historical cooking. [2] She has written or co-written eight cookery books, notably books about Scandinavian cooking.
Laurence's first crime novel, 'A Deepe Coffyn', was published in 1989, [1] the first of ten contemporary novels featuring cookery writer Darina Lisle and policeman William Pigram. She also wrote one non-series mystery fiction book, 'To Kill The Past'. [1] Laurence has also written four historical crime novels – three books where the detective is a fictionalised Canaletto (the Italian artist), [1] and one set in early Edwardian times. [3] Laurence was the 1998/1999 Chair of the Crime Writers' Association, [4] and has been Chair of a number of CWA award judging panels including in 2007 and 2008 for the CWA Ellis Peters Award for best Historical Crime Novel [5] [6] and in 2013 for the CWA International Award. [7]
Laurence has written three contemporary women's novels under the pen name Julia Lisle, [1] [3] a book on how to write cookery books, [8] and a book on how to write crime fiction. [9]
(writing as Julia Lisle)
Germany, Austria, Switzerland
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine.
Fannie Merritt Farmer was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.
Sarah Tyson Rorer was an American food writer and pioneer in the field of domestic science. Rorer has been described as the first American dietitian.
Najmieh Khalili Batmanglij is an Iranian-American chef and cookbook author. Born in Tehran, she fled the Iranian Revolution in 1979, moving first to France, then the United States, building a career as a cookbook author as she went. Her first book, published in French, was called Ma Cuisine d’Iran (1984), followed by eight cookbooks in English, from Food of Life (1986) to Cooking in Iran (2018). The Washington Post hailed her in 2018 as "the grande dame of Iranian Cooking."
Laurie Colwin was an American writer who wrote five novels, three collections of short stories and two volumes of essays and recipes. She was known for her portrayals of New York society and her food columns in Gourmet magazine. In 2012, the James Beard Foundation inducted her into its Cookbook Hall of Fame.
Claudia Roden is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon.
Eliza Leslie, frequently referred to as Miss Leslie, was an American author of popular cookbooks during the nineteenth century. She also wrote household management books, etiquette books, novels, short stories and articles for magazines and newspapers.
Rose Elliot is a British vegetarian cookery writer. She has written over 50 books on vegetarian cookery, which have sold three million copies around the world. Her first book, Simply Delicious, was published in 1967. Her latest cookery book, The Best Of Rose Elliot: The Ultimate Vegetarian Collection was published by Mitchell Beazley in 2014.
Glorified rice is a dessert salad popular in the Midwestern cuisine served in Minnesota and other states in the Upper Midwest, United States and other places with Norwegian populations. It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage. It is made from rice, crushed pineapple, and whipped cream. It is often decorated with maraschino cherries.
Sangria: A Recipe for Love is a 2009 novel written by Manuela Requena (ISBN 978-0979811678). It has been described as "the first ever book about cookery in Fiction form" and includes 25 recipes. The book won the Best Food Literature Book award for 2009 at the Gourmand World Cookbook Awards in Paris, February 2010.
Binah is a Jewish women's magazine published weekly by Binah Magazine Corporation in the United States. Additional distribution takes place in the United Kingdom and Israel. Binah Magazine Corporation is a subsidiary of Hamodia Publishing Corporation. The magazine debuted in Elul 5766.
A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by John Minton, and the chapters were introduced with quotations from famous writers.
À La Pym: The Barbara Pym Cookery Book is a 1988 cookbook by Hilary Pym and Honor Wyatt collecting recipes for meals served, or mentioned, in the novels of Hilary's sister, Barbara Pym. The book was published in the United States by E.P. Dutton in 1988, and in the United Kingdom by Prospect Books in 1995.
The Virginia House-Wife is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne.
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