|Kitchen Essays by Agnes Jekyll - No.2|
Agnes Jekyll (1860-1937) was the supreme hostess: her house was described as "the apogee of opulent comfort and order without grandeur, smelling of pot-pouri, furniture polish and wood smoke". Lady Jekyll, as she became, first published Kitchen Essays in The Times "in which she was persuaded to pass on some of the wit and wisdom of her rare gift for clever and imaginative housekeeping".
Of Wedding Breakfasts
Agnes Jekyll's essay on town and country weddings include a recipe for Iced Jelly, 'suitable for any occasion when the guests are warm and the dishes cold'.
Home Thoughts of Florence and some Tuscan Recipes
Polenta au Gratin, the infinite variety of Risotto and a wonderful Mont Blanc served on a silver dish bring the warmth of Tuscany to grey English skies.
Thoughts of Venice from Home
Memories of a collazione under an imaged pergola are conjured up by Frito Misto and Zabaione
Extracts from Kitchen Essays by Agnes Jekyll published by Persephone Books Ltd read by Helen Garlick
More readings Kitchen Essays by Agnes Jekyll