Author: Maxime MACKENDRYPublisher:
ISBN:
Category :
Languages : en
Pages : 240
Book Description
Seven centuries of English cooking. Edited by Arabella Boxer
Author: Maxime MACKENDRYSeven Centuries of English Cooking
Author: Maxime de La FalaisePublisher: Grove Press
ISBN: 9780802132963
Category : Cooking
Languages : en
Pages : 254
Book Description
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
The Seven Centuries Cookbook
Author: Maxime de La FalaisePublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
Arabella Boxer's Book of English Food
Author: Arabella BoxerPublisher: Penguin UK
ISBN: 024196167X
Category : Cooking
Languages : en
Pages : 299
Book Description
A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 'I still find the calm elegance of her writing an inspiration' Nigel Slater 'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times 'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard Arabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.
The Seven Centuries Cookbook, from Richard II to Elizabeth II
Author: Maxime de La FalaisePublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
Daily Life in 18th-Century England
Author: Kirstin OlsenPublisher: Bloomsbury Publishing USA
ISBN:
Category : History
Languages : en
Pages : 373
Book Description
Informative, richly detailed, and entertaining, this book portrays daily life in England in 1700–1800, embracing all levels of society—from the aristocracy to the very poor—to describe a nation grappling with modernity. When did Western life begin to strongly resemble our modern world? Despite the tremendous evolution of society and technology in the last 50 years, surprisingly, many aspects of life in the 21st century in the United States directly date back to the 18th century across the Atlantic. Daily Life in Eighteenth-Century England covers specific topics that affect nearly everyone living in England in the 18th century: the government (including law and order); race, class, and gender; work and wages; religion; the family; housing; clothing; and food. It also describes aspects of life that were of greater relevance to some than others, such as entertainment, the city of London, the provinces and beyond, travel and tourism, education, health and hygiene, and science and technology. The book conveys what life was like for the common people in England in the years 1700–1800 through chapters that describe the state of society at the beginning of the century, delineate both change and continuity by the century's end, and identify which segments of society were impacted most by what changes—for example, improvements to roads, a key change in marriage laws, the steam engine, and the booming textile industry. Students and general readers alike will find the content interesting and the additional features—such as appendices, a chronology of major events, and tables of information on comparative incomes and costs of representative items—helpful in research or learning.
Seven Hundred Years of English Cooking
Author: Maxime de La FalaisePublisher:
ISBN: 9780671059736
Category : Cooking, English
Languages : en
Pages : 248
Book Description
Look and Feel
Author: Harlan WalkerPublisher: Oxford Symposium
ISBN: 0907325564
Category : Food
Languages : en
Pages : 252
Book Description
(Prospect Books 1994)
Revolutionary Cooking
Author: Virginia T. ElversonPublisher: Simon and Schuster
ISBN: 1628738804
Category : Cooking
Languages : en
Pages : 326
Book Description
Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, Colonists didn’t understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include: · Cold grapefruit soup · Tweedy family steak and kidney pie · Madras artichokes · Sour rabbit and potato dumplings · Apple-shrimp curry · Pumpkin chiffon pie · Lemon flummery · And much more Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Colonial Cooking a great resource for American history enthusiasts.
Cod
Author: Mark KurlanskyPublisher: Vintage Canada
ISBN: 0307369803
Category : History
Languages : en
Pages : 306
Book Description
Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.