Elinor Fettiplace's Receipt Book [Hardcover]

Elinor Fettiplace (Author), Hilary Spurling (Author)

Book Description

Publication Date: June 9, 1987

Brilliantly compiled and presented by the celebrated biographer, Hilary Spurling, Elinor Fettiplace's Receipt Book has become a classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life. 'Hilary Spurling has done brilliantly . . . Being both a scholar and a cook seems to be a rare combination than one might have expected.' Jane Grigson 'Few cookery books are as important or as fascinating as this . . . (Hilary Spurling's) scholarly and practical skills combined make the book much more than an antiquarian curiosity. It is a cookery book to use.' Victoria Glendinning, The Times 'Hilary Spurling's research into Lady Fettiplace's family and background is stunning. She and her household do really come to life . . . Hilary Spurling's pinpointing of her precise social standing and that of her intimates and acquaintances, of the kind of lives they led, consequently the kind of food they ate, the way it was prepared, preserved and so on, are all subjects of the greatest interest.' Elizabeth David

--This text refers to the Paperback edition.

Editorial Reviews

From Publishers Weekly

British theater critic and biographer Spurling offers contemporary readers a cookbook compiled in 1604 by Lady Elinor Fettiplace of Oxfordshire, England. The recipes, reproduced in "fine, clear, cranky Shakespearean English," are easily understood. Spurling adds practical information to compensate for vague quantities and the occasional banquet-size recipe. Literary references and notes on English culinary history and on Fettiplace's family provide an ample, enjoyable backdrop for this small collection. Recipes like rosewater pancakes and chicken with herb and gooseberry sauce will lure readers into the kitchen. Others, such as syrup of tobacco (attributed to Sir Walter Raleigh, a relative of a relative), are more curious than tempting. A few recipes are anonymous additions from later generations of the Fettiplace family. Unfortunately, they are poorly identified. For example, the book's introduction notes that chocolate cream is a later addition, but that pertinent fact is omitted from the text. However, this book will be welcomed by popular and culinary historians.
Copyright 1987 Reed Business Information, Inc.

About the Author

Hilary Spurling (born 1940) is a celebrated journalist and biographer. She reviews regularly for the Observer and her many books include a biography of Ivy Compton-Burnett, a life of the novelist Paul Scott, and most recently a two-volume biography of Matisse, for which she was awarded the Whitbread Prize. --This text refers to the Paperback edition.

Product Details

• Hardcover: 249 pages
• Publisher: Viking Adult (June 9, 1987)
• Language: English
• ISBN-10: 0670815926
• ISBN-13: 978-0670815920
• Product Dimensions: 9.3 x 6.1 x 1.2 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,431,852 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars You'll want to start cooking, April 5, 2001

By 

K. McLeod "designer" (San Pedro, CA United States) - See all my reviews
(REAL NAME)   

This review is from: Elinor Fettiplace's Receipt Book (Hardcover)

Arranged by month, this volume takes you through a year of Elizabethan cooking. Oh, so you thought the French invented meringues? This book will not only provide you with many delicious recipes, but also challenge your preconceptions about 16th century food. The book is so intriguing, you'll want to try receipes right away.