The Anatomy of Dessert

This book, entitled ‘The Anatomy of Dessert: With a Few Notes on Wine’ was written by Edward Bunyard and published in London in 1933. In the 1930s, entertaining guests was an important part of middle-class British life. This book gave advice about preparing fruit desserts, and included recipes that used apples, apricots, cherries, figs, gooseberries, grapes and nectarines.