Arthur Kenney-Herbert (1840-1916) is best known for his masterful book Culinary Jottings for Madras,
published in 1878 while he was an officer in the Madras Cavalry, and
based on a series of scholarly cooking articles written for the Madras Athenaeum and Daily News.
his retirement in 1892 he returned to London and founded the School of
the Common-Sense Cookery Association, teaching the art of cooking and
giving celebrated public lectures and cookery demonstrations on topics
ranging from curry to vegetarianism.
As one might
expect, an Indian influence is evident throughout his breakfast
recipes—Mushroom Curry and Rice, for example, or his simple but utterly
authentic recipe for Appams (“Apums”), the little pancakes made from
coconut milk and rice flour that are such a feature of South Indian
breakfasts. But you will find that his recipes cover every possible
glorious permutation of every imaginable breakfast delicacy—from Fried
Eggs and Bacon, Calves’ Liver and Crumpets to Grilled Partridge.
of his other books have been republished in the recent past, Jeppestown
Press is delighted to offer the first reprint of Colonel
Kenney-Herbert’s Fifty Breakfasts for almost a century. You'll never
settle for cereal again!
Families in British India Society
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