Born in Derby but brought up and educated in Ireland, Constance Spry opened a small flower shop behind Victoria Station in London in the late 1920s and in the 30s this was followed by a school of flower arranging in Mayfair. Spry's outstanding skill and creativity made her much in demand at the highest social levels and her flower decorations became famous throughout the world; she was responsible for the flower arrangements at the wedding and coronation of the Queen. She became joint principal with Rosemary Hume of the Cordon Bleu Cookery School in London and later opened Winkfield Place, a residential school near Windsor, where young women could learn the complete art of cookery and entertaining. Before she died in 1960 Constance Spry had written twelve books on cookery and flower decoration. Rosemary Hume had opened her cooking school 'Ecole du Petit Cordon Bleu' in London in the early 1930s having graduated from the Cordon Bleu Cookery School in Paris and in 1945 went on to become co-principal of the London school where she helped and encouraged many of the world's best cooks. She was a leading cookery writer of her day and was awarded an MBE before her death in 1984 at the age of 76.
"(This) book is 1,197 pages of sound advice and sexy recipes (from
vol-au-vents a l 'Indienne and oeufs Valencia to Edinburgh rock and
tomato ice- very contemporary), a monument to 'civilised living'
and the 'homelier arts'. If you can't find a recipe for something
anywhere else, it will be in Constance Spry."--The Guardian
"Cookery is vast, detailed, and lovely. The purpose of the book was
to take the knowledge of culinary professionals and write it in a
form that British housewives could understand and use. It was, and
it remains, the British cookery [and cooking] bible."--Cooking by
the Book
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