Seven Centuries of English Cooking

Front Cover
Grove Press, 1992 - Cooking - 242 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

PROLOGUE
9
FROM THE FOURTEENTH TO THE SIXTEENTH CENTURY
13
THE SEVENTEENTH CENTURY
61
THE EIGHTEENTH CENTURY
103
THE NINETEENTH CENTURY
155
THE TWENTIETH CENTURY
201
APPENDIX
237
INDEX
239
SOURCES
Copyright

Common terms and phrases

Bibliographic information