The Accomplisht Cook; Or, the Art and Mystery of Cookery (Dodo Press)

Author: Robert May
Publisher:
ISBN: 9781409950400
Category : Cooking
Languages : en
Pages : 450

Book Description
Robert May (1588-c1664) was an English cook and author. His father was one of the ablest cooks in his time, and his first tutor in the knowledge and practice of cookery; under whom having attained to some perfection in this art, the old Lady Dormer sent him over into France, where he continued five years, being in the Family of a noble Peer, and first President of Paris; where he gained not only the French tongue but also bettered his knowledge in his cookery, and returning again into England, was bound an Apprentice in London to Mr. Arthur Hollinsworth in Newgate Market, one of the ablest work-men in London, cook to the Grocers Hall and Star Chamber. His famous book, The Accomplisht Cook; or, The Art and Mystery of Cookery was published 1660.

The accomplisht cook

Author: Robert May
Publisher: BoD – Books on Demand
ISBN: 375243564X
Category : Fiction
Languages : en
Pages : 370

Book Description
Reproduction of the original: The accomplisht cook by Robert May

A History of Cookbooks

Author: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520294009
Category : Cooking
Languages : en
Pages : 400

Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future

Deja Food

Author: Mary-Anne Boermans
Publisher: Random House
ISBN: 147352265X
Category : Cooking
Languages : en
Pages : 432

Book Description
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.

The Accomplisht Cook, Etc

Author: Robert MAY (Cook.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 530

Book Description

Jeremiah Tower Cooks

Author: Jeremiah Tower
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 304

Book Description
This is a long-waited new cookbook from the father of California cuisine, who revolitionized American cooking through the use of fresh ingredients from local producers.

The Accomplisht Cook, Or The Art and Mystery of Cookery

Author: Robert May
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 544

Book Description

A History of English Food

Author: Clarissa Dickson Wright
Publisher: Random House
ISBN: 1448107458
Category : Cooking
Languages : en
Pages : 505

Book Description
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

Good Things in England

Author: Florence White
Publisher:
ISBN: 9781903155004
Category : Cookery, English
Languages : en
Pages : 400

Book Description
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.

Recipes for Thought

Author: Wendy Wall
Publisher: University of Pennsylvania Press
ISBN: 0812247582
Category : Cooking
Languages : en
Pages : 328

Book Description
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.