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Seven Centuries of English Cooking: A Collection of Recipes

di Maxime de La Falaise

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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. 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 cele­bration of the development of English cuisine.… (altro)
Aggiunto di recente daHillaryV, OrlaCarey, bunnyjadwiga, clareelena, xiphius75, NafizaBMC, HijabiHomegirl, leighchelle
Biblioteche di personaggi celebriJuliaChild
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I really hope that I didn't pay money for my copy of this. I was mostly interested in the 15th & 16th century materials in here, and while there were interesting sidelights on fish in aspic (the author's brother, who consulted on this, was a French-style chef), most of the first chapter seems to be really off base; you can see this a little when she includes the original recipes-- which she often doesn't, even when there are original recipes. I didn't actually read the following chapters because it's not my main area of interest, so I suspect that they probably get better as you get closer to modern times. (I still want to know where she got the idea that butter sauce was 15th or 16th century?) ( )
  bunnyjadwiga | Jan 24, 2024 |
Terrific. ( )
  kitchengardenbooks | Jul 10, 2009 |
Okay reference Source gives you recipes ( )
  SeraSolig | Feb 18, 2009 |
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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. 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 cele­bration of the development of English cuisine.

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