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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 cookbook or cookery book is a kitchen reference containing recipes.
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine. It is similar to pecan pie without any nuts.
Fannie Merritt Farmer was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.
Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine. The New York Times noted that "Gourmet was to food what Vogue is to fashion." Founded by Earle R. MacAusland (1890–1980), Gourmet, first published in January 1941, also covered "good living" on a wider scale, and grew to incorporate culture, travel, and politics into its food coverage. James Oseland, an author and editor in chief of rival food magazine Saveur, called Gourmet "an American cultural icon."
James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.
The Crime Writers' Association (CWA) is a specialist authors' organisation in the United Kingdom, most notable for its "Dagger" awards for the best crime writing of the year, and the Diamond Dagger awarded to an author for lifetime achievement. The Association also promotes crime writing of fiction and non-fiction by holding annual competitions, publicising literary festivals and establishing links with libraries, booksellers and other writer organisations, both in the UK such as the Society of Authors, and overseas. The CWA enables members to network at its annual conference and through its regional chapters as well as through dedicated social media channels and private website. Members' events and general news items are published on the CWA website, which also features Find An Author, where CWA members are listed and information provided about themselves, their books and their awards.
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.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
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.
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.
Sharon Bolton is a British author of mystery fiction who has also been published under the name S.J. Bolton.
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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