<iframe src="//www.googletagmanager.com/ns.html?id=GTM-K3L4M3" height="0" width="0" style="display:none;visibility:hidden">

Books

Christmas cookbooks

26 November 2016

9:00 AM

26 November 2016

9:00 AM

New books by Raymond Blanc and Pierre Koffmann retell the truth that British food came back from the brink. If it were not for the émigré chefs, I hate to think what we would be eating in British restaurants now. Fishfingers à la King, with pea jelly ring? Such horrors existed, or let’s say they were perpetrated, in the 1970s, by Sainsbury’s recipe cards, the Good Housekeeping Institute and in the books of that serial offender
Robert Carrier.

An embarrassment of showboat dishes are in Anna Pallai’s 70s Dinner Party: The Good, the Bad and the Downright Ugly of Retro Food (Square...

Already a subscriber? Log in

Subscribe for just $2 a week

Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.

  • Unlimited access to spectator.com.au and app
  • The weekly edition on the Spectator Australia app
  • Spectator podcasts and newsletters
  • Full access to spectator.co.uk
Or

Unlock this article

REGISTER

You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.


Comments

Don't miss out

Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.

Already a subscriber? Log in

Close