See More Detail: Seven Centuries Cookbook from Richard II to Elizabeth II (Hardcover)
Product Description
Anglo-Saxon multitude has in new years proceeded by leaps and end in a appreciation and adoption of unfamiliar cuisines, and a some-more outlandish a better. By contrariety a prolonged though much-maligned tradition of English cookery--which, to many people, including a Anglo-Saxons themselves, consists especially of beef and kidney pie, fry beef and Yorkshire pudding, fish and chips, lamb and packet sauce, tripe and onions, and suet pudding--has been mostly ignored, or during best discharged as too bland. This book is a jubilant clearance of 7 centuries of English gastronomy. It corrects a hackneyed source of what a English culinary tradition represents. It enables readers to commend their hereditary captivate towards (among many other things) saffron, mace, nutmeg, cinnamon and pointy sauces; to know a swell of certain dishes by several unfamiliar influences to their final anglification; to try their palm during a Gothic stately banquet, an Elizabethan hothouse breakfast or an 18th century pub lunch. The recipes are pided into 5 sequential sections, any territory preceded by an introduction that gives an comment of a fashions and changes in a food and splash of a period. Many of a dishes are elementary to make; others have been enclosed for a talented prepare who will not frustrate during a suspicion of re-creating a plate from Henry IV's accession feast or a Prince Regent's list during Brighton.
Product Details
- Amazon Sales Rank: #3451228 in Books
- Published on: 1973-10
- Binding: Hardcover
- 240 pages
By M. McKendry
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First tagged "food" by Council Crest Books
Customer tags: cooking with spices, british recipes, british history, game meat recipes, english history, british diet, cooking with game meat, cooking, british food, food history, food
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