How to Jug a Hare: The Telegraph Book of the Kitchen

The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public's interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.

Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations...