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The Constance Spry Cookery Book

The Constance Spry Cookery Book

by Constance Spry and Rosemary Hume

, 1956

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"There is a lot of nonsense thought and said about French coming. There is an idea that it is 'high falutin fancy', overdressed and not suitable for good sound English taste. The fact is that Frenchwomen, for variety economic and historic reasons, are good housekeepers and good shoppers, cooking with still, economy, and imagination, wasting nothing,  disregarding nothing that may be turned pleasantly and profitably to account. It is because of this that Rosemary and I both think French cooking the best basis for teaching and practice." 

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