Georgiana Hill (cookery book writer)

Within a year she was writing for the Routledge Household Manuals series of books, and she produced several works that specialised on an ingredient, type of food or method of cooking.

[1] In 1859 Hill wrote her first cookery book, The Gourmet's Guide to Rabbit Cooking, which was published under the pseudonym "An Old Epicure".

[7][b] Hill wrote extensively for Household Manuals series, producing a series of works that specialised on an ingredient—such as apples, potatoes, fish, game, vegetables or onions—or type of food—cakes, salads, soups and sweet and savoury puddings—or method of cooking—stew, hash and curry, pickles and preserves.

[1] The food historian Sarah Freeman notes that the canon of Hill's work taken together is an equivalent to the compendium.

[1] According to Rich, Hill's books appear to have sold well, and were advertised for sale in the US and India;[14] in 1869 an American publication comprising four of her works was published under the name How to Cook Potatoes, Apples, Eggs and Fish.

Rich notes that the books show the hand of an educated and erudite writer who understood French and Italian, could write about the apple in classical mythology and also about modern manners.

[1] In 2014 Rich wrote the entry for Georgiana Hill (the cookery book writer) for inclusion in the Dictionary of National Biography.