<DIV><p>"A collection of 853 regional recipes dating back to the C14th. . . . Florence White was the country's first ever freelance food journalist, and, like all classic culinary works, it is a pleasure to read."—<I>The Sunday Telegraph</I></p><p><I>This book is an attempt to capture the charm of England's cookery before it is completely crushed out of existence. It is an everyday book. The recipes are simple and practical, and arranged for the convenient use of beginners as well as a speedy reference for the "accomplisht cook." . . . When it was published it took its place as a classic. There isn't another book like it—but I never considered it mine. It is England's.</I></p><p>Florence White compiled a fulsome collection of savory recipes from Thick Oxtail Soup to Port Wine Jelly. With informative and charming introductions to each section (Breakfast, Oven-Cookery, Sweet Dishes), <I>Good Things in England</I> is as much a joy to read as it is practical.</p><p><B>Florence White</B> (1863–1940) worked as a governess, a teacher, a lady's companion, and a writer on <I>The Lady and Home Chat</I>.  For six years she was a cook-housekeeper, 'the happiest... and most illuminating experience of my life' and, from the 1920s onwards was the first-ever 'freelance journalist specialising in food and cookery' and, in particular, in English cookery. She realised that 'we had the finest cookery in the world, but it had been nearly lost by neglect,' and wrote four books including, in 1932, the classic Good Things in England, an essential source-book for traditional English cookery from which all subsequent writers have drawn, and as great an influence as the work of Mrs Beeton and Elizabeth David.</p><p> </p></DIV>