Notes from Madras by Colonel Arthur Robert Kenney-Herbert 'wyvern'

Notes from Madras by Colonel Arthur Robert Kenney-Herbert 'wyvern'

Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.

I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.. His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook -- Elizabeth David

Colonel Kenney-Herbet 'Wyvern' greatly influenced Elizabeth David in her studies of spices in the English kitchen. Wyvern's Culinary Jottings for Madras, first appeared in 1878 and was written to instruct memsahibs in India on how to produce good Anglo-Indian food in the Victorian style with the ingredients available and also to instruct mystified native cooks on the English appetite. He returned to Britain to set up a successful cookery school in London.

SKU	Unavailable
ISBN 13	9780241951040
ISBN 10	0241951046
Title	Notes from Madras
Author	Colonel Arthur Robert Kenney-Herbert 'wyvern'
Series	Penguin Great Food
Condition	Unavailable
Binding Type	Paperback
Publisher	Penguin Books Ltd
Year published	2011-04-07
Number of pages	96
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.