Seven Centuries of English Cooking
The hundreds of recipes in Maxime de la Falaise's delightful 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 celebration of the development of English cuisine.
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almond milk anchovies apples bacon bake at 350 BAKED Blind BAY LEAF Beat the egg beef blender boil bowl bread breadcrumbs broth brown butter carrots CAYENNE PEPPER cherries cinnamon cloves cold cook cover cream currants custard dish egg yolks Fifteenth-century Cookery Books FINELY CHOPPED fish flavour flour forcemeat Forme of Cury garnish gently ginger gravy Hannah Glasse herbs ingredients LB 1 CUP lemon juice lemon peel MACE meat melted butter MINCED minutes mixture mushrooms mutton nutmeg onion orange oven oysters oz 4 CUP parsley pastry pepper and salt pickled pieces pint poached powder Pt 1 cup Pt 24 cups purée recipe roast rosewater saffron salt and pepper sauce saucepan season Serves simmer slices soup spices spoon Sprinkle stir sugar taste tender thick TSP GROUND tsp PEPPER tsp saffron tsp salt veal verjuice vinegar warm white wine