The essential element of Medieval cooking is the creativity of each cook, who was considered an artist, and at the same time the organizer and director – and maybe even a bit magician – of banquets and parties, the main aim of which was to amaze the guests.The intent of this book is to take the reader on a gastronomic tour of Medieval Italy, recounting the habits of that fascinating historical period. Thus the recipe is not only a culinary experiment that can bring us closer to tas...

Medieval Italian Recipes is not just a collection of typical Italian recipes from the Middle Ages, it is insight into why certain foods were used and how they were cooked, dictated by medical science and social and religious customs.Their simplicity makes these recipes an easy way to amaze your dinner guests, their presentation as wonderful as their taste.This book is a captivating journey into history. It will transport you to banquets, seated alongside knights a...

The recipes in this book are part of the life of the chef Charles Elmé Francatelli, born in London in 1805. He was one of the three most eminent chef of mid-nineteeth century in England and one of the culinary celebrities of his time.He traveled to France to study at the Parisian College of cooking under the legendary Antonin Carême the founder of French haute cuisine. Francatelli was regarded as a leading chef in Victorian London and spent most of his career in Britain directing t...

" T he most incredibly sophisticated compendium of all that is good in British cooking" by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian).Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on t...

The content of The Canadian Housewife’s Manual of Cookery owes much to contemporary cookbooks published in America, England, and France. There are several hundred recipes including soups, sauces, fish, meats, poultry, eggs, game, vegetables, puddings, pancakes, fritters, pastry, cakes, bread, sweets, salads, ale, beer, and summer drinks. In addition, the book contains a chapter on homemade concoctions for various illnesses, information on maintaining a dairy and cheese-making, kee...

When the War was still raging in Europe, and black-out came down soon after sunset, there was really very little to talk about that gave one real satisfaction but Food and especially "What I Should Like to Eat Now". In the middle of an entrancing conversation with an old friend about what we had most enjoyed for dinner six years ago, the first faint prenatal stirrings of this book took place. The talk branched off towards breakfast, and the right way to cook bacon, "My difficulty," said Au...

WINNER OF A FORTNUM'S SPECIAL AWARD 2023WINNER OF A GUILD OF FOOD WRITERS AWARD 2023WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOKBOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley TucciGood food honed from great ingredients is the principle a...

Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith.Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recip...

A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.Originally published in 1971, Good Things is "a magnificent book" that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson's inimitably witty and stylish food writing ( The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and sc...

Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little e...

The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks.

This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: “Bloaters”, “Dutch Salmon”, “Dutch Herrings”, “Smoked Sprats”, “Smoked Mackerel”, “Dried Whitebait”, “Kippered Haddocks”, “Smoked Eels”, “Sprats as Anchovi...