Seven Centuries of English Cooking
Author | : Maxime de La Falaise |
Publisher | : Weidenfeld & Nicolson |
Total Pages | : 248 |
Release | : 1973 |
Genre | : Cookery, English |
ISBN | : |
Download Seven Centuries of English Cooking Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Seven Centuries Of English Cooking PDF full book. Access full book title Seven Centuries Of English Cooking.
Author | : Maxime de La Falaise |
Publisher | : Weidenfeld & Nicolson |
Total Pages | : 248 |
Release | : 1973 |
Genre | : Cookery, English |
ISBN | : |
Author | : Maxime de La Falaise |
Publisher | : Grove Press |
Total Pages | : 254 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : 9780802132963 |
The hundreds of recipes in Maxime de la Falaise's delight-ful 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. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : |
Author | : Henry Notaker |
Publisher | : Univ of California Press |
Total Pages | : 400 |
Release | : 2022-09-06 |
Genre | : Cooking |
ISBN | : 0520391497 |
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.
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : |
Author | : Maxime MACKENDRY |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : |
ISBN | : |
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 248 |
Release | : 1983 |
Genre | : Cooking, English |
ISBN | : 9780671059736 |
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : |
Author | : Maxime McKendry |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : 9780907407492 |
"The recipes are divided into five chronological sections, each section being preceded by an introduction which gives an account of the fashions and changes in the food and drink of the period. Many of the dishes are simple to make; others have been included for the imaginative cook who will not baulk at the thought of re-creating a dish from Henry IV's coronation feast or the Prince Regent's table at Brighton".
Author | : Francis Mallmann |
Publisher | : Artisan |
Total Pages | : 289 |
Release | : 2009-06-02 |
Genre | : Cooking |
ISBN | : 1579656498 |
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.