We hope that this book demonstrates that Britain has a bouquet of its own, one that emanates not only from its honest county kitchens, but from its refreshing landscape, its gardens and architecture, and the fragrance of history. Samuel Chamberlain, 1963

{HISTORY}

Samuel Chamberlain and his wife, Narcissa, always knew how to make life fun and engaging. A fascinating duo full of creative energy and artistic endeavors that left their mark on the 20th century's culinary, photography, and interior design worlds, they produced some of the most beautiful cooking and photography books based on their travels around the U.S. and Europe during the 20th century. 

In British Bouquet, published in 1963, Sam and Narcissa head to England, Scotland, and Wales to record all the sights, sounds, and tastes of this beautiful section of the world.  Part cookbook, part travel memoir, and part hotel/restaurant guide, England's reputation for pastoral landscapes and incredible history was not to be surpassed, but their culinary prowess tended to leave epicurians a little underwhelmed. Sam and Narcissa change all that by showcasing the classic recipes that make Britain an important stopover on any culinary tour of the globe. 

Reading like a travelogue of the couple's adventures, British Bouquet offers a glimpse of real-life midcentury travel experiences as Sam and Narcissa hopped from hotels to restaurants to sightseeing spots in small towns, big cities, remote islands, and secluded hideaways, region by region. Each stop is accompanied by Sam's striking photography and his engaging commentary. Narcissa compiled 31 pages of recipes, adapted from many sources around Britain, and adapted them to the American kitchen for ease of preparation.  

Here in 577 pages, the Chamberlains take you to the prettiest village in Britain (Castle Combe), to the prow of England (Kent), to the seven wonders of Wales, to the Georgian architecture-filled town of Edinburgh, and to the idyllic towns of England's Lake District. Enigmatic tour guides that they are, Sam and Narcissa offer astute first-hand observations, colorful local history, fun facts, and epicurean notes of each city and town on the itinerary. 

Recommended hotels and restaurants operating during the mid-20th century are also featured as places of particular interest for their culinary offerings. 

A special feature of this particular volume is the engraved nameplate (R.F. Alford) on the front cover denoting a previous owner. A Yale Law School graduate who served four years in the US Navy during WWII, Robertson Frye Alford (1919-2006) and his wife Mary lived not only in the U.S. but also in Tokyo for many years (just after this book was published) and also in Italy. Whether this book was part of their kitchen in these other ports of call is unknown, but it adds such a lovely international layer to an already international cookbook.

No strangers to the Vintage Kitchen, Sam and Narcissa's books are big favorites in the shop. See more of their work here, including other similar cookbook/travel books in this international Bouquet series. 

{SPECIAL FEATURES}

• 1963 Edition, 4th printing
• 577 pages 
• Illustrated throughout with black and white photographs and drawings by Samuel Chamberlain
• Interesting recipes include Scots Kailkenny, Mrs. Talbot's Spinge Biscuits, Griddle Scones, Welsh Leek Salad, Marmalade Pudding, Celery Au Gratin, Roast Beef with Yorkshire Pudding, Braised Dover Sole, Scotch Shortbread, Welsh Buttermilk Broth, Roast Goose with Sage-and Onion Pudding, and Scotch Salmon Caveac

{CONDITION}

In lovely vintage condition, this book is clean and bright throughout. There are no spots, stains, or notations. There is light tanning along the exterior spine. The coverboards are clean and bright.  The spine is tight, and all pages are intact. Please photos.

{SIZE}

Measures 10.25" inches (length) x 7.5" inches (width) x 2" inches (thickness) and weighs 3.5 lbs.