Author: Samuel Pegge
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 248
Book Description
The Forme of Cury: A Roll of Ancient English Cookery
Author: Samuel de La Vallee Pegge
Publisher: eBookIt.com
ISBN: 1456636596
Category : Cooking
Languages : en
Pages : 215
Book Description
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England. It is an extensive collection of medieval English recipes and is by far the most well-known medieval guide to cooking
Publisher: eBookIt.com
ISBN: 1456636596
Category : Cooking
Languages : en
Pages : 215
Book Description
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England. It is an extensive collection of medieval English recipes and is by far the most well-known medieval guide to cooking
The Forme of Cury
Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 1326768719
Category : Cooking
Languages : en
Pages : 118
Book Description
Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. Produced in conjunction with the Foods of England Project at www.foodsofengland.co.uk and the University of Manchester John Rylands Library
Publisher: Lulu.com
ISBN: 1326768719
Category : Cooking
Languages : en
Pages : 118
Book Description
Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. Produced in conjunction with the Foods of England Project at www.foodsofengland.co.uk and the University of Manchester John Rylands Library
The Forme of Cury; A Roll of Ancient English Cookery, Compiled about A.D. 1390 By The Master-Cooks Of King Richard II
Author: Samuel Pegge
Publisher: BoD – Books on Demand
ISBN: 3387314000
Category : Fiction
Languages : en
Pages : 285
Book Description
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Publisher: BoD – Books on Demand
ISBN: 3387314000
Category : Fiction
Languages : en
Pages : 285
Book Description
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Cookery and Dining in Imperial Rome
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
The Forme of Cury
Author: Samuel Pegge,
Publisher: Createspace Independent Publishing Platform
ISBN: 9781986098427
Category :
Languages : en
Pages : 160
Book Description
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704-96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Publisher: Createspace Independent Publishing Platform
ISBN: 9781986098427
Category :
Languages : en
Pages : 160
Book Description
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704-96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.