John Evelyn, Cook by John Evelyn
John Evelyn (1620-1706) was a virtuoso, scholar and man of letters of Restoration England. His diary is required reading, his architectural and environmental treatises were prophetic, and his gardening was legendary. Among his manuscripts, now in the British Library, is a volume of receipts or recipes: for the stillroom, the sickroom and the kitchen. Those of cookery are printed here; in an edition that includes a full glossary, index of ingredients and biographical introduction. The recipes range wide over the repertoire of the seventeenth-century household; from liver puddings to excellent syllabubs. They include items picked up on his travels in Europe, as well as favourites given him by friends - such as that for gooseberry wine contributed by Sir Christopher Wren. The manuscript has an added attraction: it contains the recipes that Evelyn later printed in his book about salads, Acetaria. No other printed cookery book from this period can demonstrate this development of a recipe from first inception to the finished page.
A founder member of the Royal Society, diarist, traveller, gardener and influential thinker, and writer on these and other subjects. Evelyn does not deserve to be overshadowed by his contemporary, Samuel Pepys. The recipes range over the repertoire of the 17th-century household and contain many recipes given to Evelyn by his friends, including a recipe for gooseberry wine attributed to Sir Christopher Wren.
| SKU | Unavailable |
| ISBN 13 | 9780907325659 |
| ISBN 10 | 0907325653 |
| Title | John Evelyn, Cook |
| Author | John Evelyn |
| Series | The Rusticall And Oeconomical Works Of John Evelyn |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Prospect Books |
| Year published | 1997-02-03 |
| Number of pages | 250 |
| Prizes | Winner of Michael Smith Award 1998 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |