The hundreds of recipes in Maxime de la Falaise's delightful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch.
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Most Helpful Customer Reviews
32 of 33 people found the following review helpful:
5.0 out of 5 stars
Don't let rumors of English food being terrible fool you !,
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This review is from: Seven Centuries of English Cooking: A Collection of Recipes (Paperback)
This book is a very well put together cookbook, that I have throughly enjoyed. This book deals with some period recipes as well as more modern ones. The recipe book is simply filled with tons of recipes, she does an excelling job of incorporating a wide variety of recipes into this book. There are no pictures, but she does offer some background info on many recipes. This book is worth its price for its Apple Orange Tart, which makes up the best apple pie recipe that I have had the pleasure of enjoying. I would highly recommend this book if you are looking to flesh out your British collection of recipes, or if you are looking for a cookbook that offers a good selection of very good tasting period recipes.
25 of 25 people found the following review helpful:
4.0 out of 5 stars
Very good!,
By Kurt A. Johnson (North-Central Illinois, USA) - See all my reviews (HALL OF FAME REVIEWER) (VINE VOICE) (TOP 100 REVIEWER) (REAL NAME)
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This review is from: Seven Centuries of English Cooking: A Collection of Recipes (Paperback)
This wonderful book is a history of English cooking from the fourteenth century to today, complete with recipes! Each of the five chapters examines how English cooking developed during that time, and is then followed by a great number of recipes organized into: soups, eggs, fish, poultry and game, meat, vegetables, desserts, sauces, breads and cakes, pickles and preserves, and forcemeats and garnishes (though not always in that order). The text is very well written and interesting, and the recipes are very good.My one complaint against this book (1973 edition, but purchased here) is that the text runs so close to the binding that you have to stretch the book to read everything, and a paperback will not stand up to that for too long. But, that complaint aside, this is a great book, and I am very glad that I bought it (the Toad in the Hole was great, and I look forward to trying many other recipes). I highly recommend this book!
21 of 22 people found the following review helpful:
5.0 out of 5 stars
Fun to read,
By A Customer
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This review is from: Seven Centuries of English Cooking: A Collection of Recipes (Paperback)
Even if you never make a single recipe out of it, just the information and the wording of some of the older recipies makes it a worthwhile and delightful read.
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Inside This Book
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First Sentence:
THE VERY FIRST English cookery book seems to be one written in the twelfth century by Alexander-Neckham, but the oldest really usable document of this kind is The Forme of Cury, compiled by the chief master-cooks of Richard II late in the fourteenth century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
melted butter sauce, unsigned manuscript, anchovy essence, mushroom ketchup, pastry lid, cookery books, almond milk, season with pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Charles Carter, Robert May, Ann Miller, William Kitchiner, Sir Kenelme Digbie, Hannah Glasse, The Family Dictionary, The Queen Cookery Books, Drue Heinz, Domestic Cookery, The Good Huswife's Handmaid, Alice Thomson, Gervase Markham, London Tavern, Andrew Boorde, Eliza Acton, Hannah Wolley, Middle Ages, Ancient Cookery, Reform Club, Rhoda Birley, The Good Husmife's Handmaid, Genvase Markham, Maria Rundell, The Housekeeper's Pocket Book New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
THE VERY FIRST English cookery book seems to be one written in the twelfth century by Alexander-Neckham, but the oldest really usable document of this kind is The Forme of Cury, compiled by the chief master-cooks of Richard II late in the fourteenth century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
melted butter sauce, unsigned manuscript, anchovy essence, mushroom ketchup, pastry lid, cookery books, almond milk, season with pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Charles Carter, Robert May, Ann Miller, William Kitchiner, Sir Kenelme Digbie, Hannah Glasse, The Family Dictionary, The Queen Cookery Books, Drue Heinz, Domestic Cookery, The Good Huswife's Handmaid, Alice Thomson, Gervase Markham, London Tavern, Andrew Boorde, Eliza Acton, Hannah Wolley, Middle Ages, Ancient Cookery, Reform Club, Rhoda Birley, The Good Husmife's Handmaid, Genvase Markham, Maria Rundell, The Housekeeper's Pocket Book New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 13
books:
See all 13 books this book cites
2
books
cite this book:
- London Art of Cookery Hb by John Farley on page 108, and Back Matter
- The Accomplisht Cook (1665-85) by Marcus Bell on page 62, and Back Matter
- Mrs Beeton's Book of Household Management (Oxford World's Classics) by Isabella Beeton on page 164, and Back Matter
- The Scots Kitchen by F. Marian McNeill in Back Matter
- Humphry Clinker (Norton Critical Editions) by Tobias Smollett on page 105
See all 13 books this book cites
- Salt: A World History by Mark Kurlansky in Back Matter
- Salt: A World History by Mark Kurlansky in Back Matter
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