Elizabeth David CBE was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Tablet is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.
Hilda Elsie Marguerite Patten,, was a British home economist, food writer and broadcaster. She was one of the earliest celebrity chefs who became known during World War II thanks to her programme on BBC Radio, where she shared recipes that could work within the limits imposed by war rationing. After the war, she was responsible for popularising the use of pressure cookers and her 170 published books have sold over 17 million copies.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
Dame Mary Rosa Alleyne Hunnings is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs.
Florence Marian McNeill, was a Scottish folklorist, author, editor, suffragist and political activist. She is best known for writing The Silver Bough, a four-volume study of Scottish folklore; also The Scots Kitchen and Scots Cellar: Its Traditions and Lore with Old-time Recipes.
Elizabeth Josephine Craig, MBE, FRSA was a Scottish journalist, home economist and a notable author on cookery.
Kerry Isabelle Greenwood is an Australian author and lawyer. She has written many plays and books, most notably a string of historical detective novels centred on the character of Phryne Fisher, which was adapted as the popular television series Miss Fisher's Murder Mysteries. She writes mysteries, science-fiction, historical fiction, children's stories, and plays. Greenwood earned the Australian women's crime fiction Davitt Award in 2002 for her young adult novel The Three-Pronged Dagger.
Sarah Clare Raven is an English gardener, cook and writer.
Beatrice Dorothy "Bee" Wilson is a British food writer, journalist and the author of seven books on food-related subjects as well as a campaigner for food education through the charity TastEd. She writes the "Table Talk" column for The Wall Street Journal.
Rachel Chiesley, usually known as Lady Grange, was the wife of Lord Grange, a Scottish lawyer with Jacobite sympathies. After 25 years of marriage and nine children, the Granges separated acrimoniously. When Lady Grange produced letters that she claimed were evidence of his treasonable plottings against the Hanoverian government in London, her husband had her kidnapped in 1732. She was incarcerated in various remote locations on the western seaboard of Scotland, including the Monach Isles, Skye and St Kilda.
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
Maria Eliza Rundell was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties.
The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband.
Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On the strength of the book, Delia Smith called Acton "the best writer of recipes in the English language", while Elizabeth David wondered why "this peerless writer" had been eclipsed by such inferior and inexperienced imitators.
Nadiya Jamir Hussain is a British television chef, author and television personality. She rose to fame after winning the sixth series of BBC's The Great British Bake Off in 2015. Since winning, she has signed contracts with the BBC to host the documentary The Chronicles of Nadiya and TV cookery series Nadiya's British Food Adventure and Nadiya's Family Favourites; co-presented The Big Family Cooking Showdown; and has become a regular contributor on The One Show.
Pamela Clark is an Australian chef, cookbook author and food presenter, and has been associated with The Australian Women's Weekly for 50 years.
Leah Leneman was a popular historian and cookery writer. She wrote about Scottish history including the struggle for women's suffrage.
Florence Petty was a Scottish cookery writer and broadcaster. During the 1910s, in the socially deprived area of Somers Town, north London, Petty undertook social work for the St Pancras School for Mothers, commonly known as The Mothers' and Babies' Welcome. She ran cookery demonstrations for working-class women to get them in the habit of cooking inexpensive and nutritious foods. Much of the instruction was done in the women's homes, to demonstrate how to use their own limited equipment and utensils. Because she taught the women firstly how to make suet puddings—plain, sweet and meat—her students nicknamed her "The Pudding Lady". In addition to her cookery lessons, she became a qualified sanitary inspector.