English Cookery Books:to the Year 1850 Arnold Whitaker Oxford
All English Cookery Books:From 1500 to 1850 Arnold Whitaker Oxford
English Cookery Books:To the Year 1850 (1913) Arnold Whitaker Oxford
English Cookery Books:To the Year 1850 (Classic Reprint) Arnold Whitaker Oxford
In the 19th century, when books were comparatively rare and expensive, encyclopedic compendiums about managing households became very popular. The most notable example in this genre is Isabella Beeton´s Book of Household Management, first published in 1861. Three years later, Edward Abbott, who described himself as an ´´Australian Aristologist”, published The English and Australian Cookery Book, which has the subtitle Cookery for the many, as well as the for the ‘upper ten thousand’. The author explains his intentions in the preface: ´´A writer of repute (Dugald Stewart) has said that cookery and the fine arts are analogous. I cannot discover the resemblance; but I do contend that there is affinity between hospitality and cookery, for the former would be unavailable without the aid of the latter. I offer no excuse, therefore, for the publication of this small matter-of-fact work on the cookery of the present day, for it will be found practically useful to persons in every situation in life - to the English housewife, and to her prototype in the Colonies. The following pages will show the British and Colonial mode of rendering the various articles that God has been pleased to give us for our use, nutritious and wholesome, as well as palatable to our tastes.” Narrated by Phil Benson, Elizabeth Chambers, David Prickett ,Sash Elliott, Peter Tucker, Sarah Backholer and Denis Daly. 1. Language: English. Narrator: Phil Benson, Elizabeth Chambers, David Prickett, Sash Elliott, Peter Tucker, Sarah Backholer, Denis Daly. Audio sample: http://samples.audible.de/bk/mike/002347/bk_mike_002347_sample.mp3. Digital audiobook in aax.
Catalogue of English, American and Spanish Literature, Books on Cookery, the Horse and Horsemanship, Also, History and Geography of North America, Voyages, Travels, &C:Monday Evening, May 14, 1877, and Following Days (Classic Reprint) George A. Leavitt and Company
Fine English Cookery: Michael Smith
English Bread and Yeast Cookery: Elizabeth David
Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.