For the first time ever we have shut the shop in August and shall reopen on Monday 18th.
This is where we have been walking:
although we are staying a few miles away at Trebetherick, where John Betjeman stayed and is buried. If you would like to come to tea on the beach/in our garden overlooking the beach on either Monday or Tuesday, please ring 07889 767802 for the full address: we would love to see you.
We enjoyed this post about the suffragettes, Doughty Street (round the corner from Lambs Conduit Street) and the 38 bus: And were pleased that our cookery books were photographed for the Wall Street Journal today,
here is what it wrote: ‘London-based bookshop and publisher Persephone Books, founded by author Nicola Beauman, resurrects overlooked and out-of-print mid-20th century literature, focusing mostly on women writers. The resulting paperbacks are smartly clad with slate-gray jackets and lined with endpapers based on patterns from the year each book was printed. Megan Wilson, owner of home goods retailer Ancient Industries, discovered the series on a trip to England. Five of Ms. Wilson’s favorite Persephone titles are now available for sale on her website. Penned by Agnes Jekyll in 1922, “Kitchen Essays” is a delightful and instructive collection of musings on home cooking. Then there are the Italian and French dishes in Patience Gray and Primrose Boyd’s influential “Plats du Jour,” and the 853 regional British recipes gathered by Florence White for her historical collection “Good Things in England.” Also on offer: Vicomte de Mauduit’s “They Can’t Ration These,” a World War II-era guide to avoiding the grocery store and living well on foraged foods; and poet Muriel Stuart’s bedtime reading for the horticulturally inclined, “Gardener’s Nightcap.” $22 each, ancientindustries.com ‘
There was a review of Sue Roe’s book about Picasso, Matisse and Modernism This Matisse, Open Window Collioure, is at the National Gallery of Art.
And this is the recipe which appears on The Country Life Cookery Book (published in October), it is curiously delicious: