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Culinary Jottings
A product of English colonialism in India, this 1885 coobook by Wyvern (a.k.a. Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.
Country Life
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A Dictionary of Literary Pseudonyms in the English Language
In its first edition Dictionary of Literary Pseudonyms established itself as a comprehensive dictionary of pseudonyms used by literary writers in English from the 16th century to the present day. This new Second Edition increases coverage by 35%! There are two sequences: Part I - which now includes more than 17,000 entries- is an alphabetical list of pseudonyms followed by the writer's real name. Part II is an alphabetical list of writers cited in Part I-more than 10,000 writers included-providing brief biographical details followed by pseudonyms used by the wrter and titles published under those pseudonyms. Dictionary or Literary Pseudonyms has now become a standard reference work on the subject for teachers, student, and public, high school, and college/universal librarians. The Second Edition will, we believe, consolidate that reputation.
National Union Catalog
Includes entries for maps and atlases.
A Guide to Reference Materials on India
Annotated bibliography on India; includes periodicals.
The London Restaurant, 1840-1914
This is the first scholarly treatment of the history of public eating in London in the Victorian and Edwardian eras. The quotidian nature of eating out during the working day or evening should not be allowed to obscure the significance of the restaurant (defined broadly, to encompass not merely the prestigious West End restaurant, but also the modest refreshment room, and even the street cart) as a critical component in the creation of modern metropolitan culture. The story of the London restaurant between the 1840s and the First World War serves as an exemplary site for mapping the expansion of commercial leisure, the increasing significance of the service sector, the introduction of techno...
Quick Meals from the Curry House
Quick Meals from The Curry House contains over 50 recipes for making Indian restaurant-style meals at home. Most of the recipes can be made from scratch in under an hour. The book has collections of recipes for House Specials, Curry House Favourites, Tandoori-style, Vegetable Bhajis, Rice, Breads and Relishes. The recipes make dishes that bridge the gap between those served in restaurants and the ready-meals sold in British supermarkets, but without the time-consuming preparation normally needed for making curries. Although the book is not illustrated, purchasers have exclusive access to part of David Smith's popular website, The Curry House, where there are pictures of all the recipes. Visit - curryhouse.co.uk - to find out more.
The Cooking Colonel of Madras
Arthur Kenney-Herbert was a cavalry officer who served in India during the British Raj. Using the pen name "Wyvern," he wrote Culinary Jottings For Madras in which he gives instructions to British memsahibs on how to manage their servants, give refined dinners, and make Anglo-Indian curries. The book was a huge success, and made Wyvern famous in colonial India. When he retired to England at the rank of colonel, Wyvern built on his reputation as a culinary authority. He founded a cookery school, gave cooking demonstrations, and wrote books and articles for prestigious magazines. In this lively and fascinating biography, food historian and author of The Curry House website David Smith charts Wyvern's life and times, recreates his classic recipe for Madras Chicken Curry, and considers his legacy as a Victorian celebrity chef.
