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The Cornucopia Judith Herman

The Cornucopia By Judith Herman

The Cornucopia by Judith Herman


$42.99
Condition - Very Good
Only 1 left

Summary

A collection of recipes that ranges from a 1598 recipe for four and twenty blackbirds baked into a pie, to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named the Bosom Caresser (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), and more.

The Cornucopia Summary

The Cornucopia: Being a Kitchen Entertainment and Cookbook Containing Good Reading and Good Cookery from More Than 500 Years of Recipes, Food Lore, Etc. as Conceived and Expounded by the Great Chefs & Gourmets of the Old and New Worlds Between the Years 1390 and 1899 by Judith Herman

The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred delectable recipes, given in their original format. From a 1598 recipe for four and twenty blackbirds baked into a pie, to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named the Bosom Caresser (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.

About Judith Herman

Judith Herman and Marguerite Shalett Herman, the daughter-mother team that compiled this volume, tested more than a thousand recipes and gathered thousands of pieces of food lore from texts in the Huntington Library's rare book collections.

Additional information

GOR007185935
9780873282130
0873282132
The Cornucopia: Being a Kitchen Entertainment and Cookbook Containing Good Reading and Good Cookery from More Than 500 Years of Recipes, Food Lore, Etc. as Conceived and Expounded by the Great Chefs & Gourmets of the Old and New Worlds Between the Years 1390 and 1899 by Judith Herman
Used - Very Good
Hardback
Huntington Library Press,US
20051130
318
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - The Cornucopia