Dining with the Durrells
Description
'We lolled in the sea until it was time to return for tea, another of Mother's gastronomic triumphs. Tottering mounds of hot scones; crisp paper-thin biscuits; cakes like snowdrifts, oozing jam; cakes dark, rich and moist, crammed with fruit; brandy snaps brittle as coral and overflowing with honey. Conversation was almost at a standstill; all that could be heard was the gentle tinkle of cups, and the heartfelt sigh of some guest, accepting another slice of cake.' - My Family and Other Animals, Gerald Durrell
In Dining with the Durrells, David Shimwell has delved into the Durrell family archives to uncover Louisa Durrell's original recipes for the scones, cakes, jams, tarts, sandwiches and more that are so deliciously described by the Durrell family.
From her recipe for 'Gerry's Favourite Chicken Curry' to 'Dixie-Durrell Scones with Fig and Ginger Jam', and including the family stories and photos that accompany them, this book will transport you to long lunches enjoyed on the terrace of a strawberry-pink villa, sunshine-filled picnics among the Corfu olive groves and candlelit dinners overlooking the Ionian Sea.
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David Shimwell is a botanist and a close family friend of the Durrells. He graduated from Durham University with degrees in botany and vegetation ecology and has had a lifelong career lecturing in botany, biogeography and environmental conservation at the universities of Hull and Manchester.
Lee Durrell (Author)
Lee Durrell is Honorary Director of the Durrell Wildlife Conservation Trust and has a PhD in zoology from Duke University specialising on animal vocalisations in Madagascar. She married Gerald in 1979 and worked with him on books and television series about nature and conservation over the next decade. In 2011 she was awarded the MBE for services to conservation.
