Stuart Cookery: Recipes and History by Peter C.D. Brears

Stuart Cookery: Recipes and History by Peter C.D. Brears

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Including over 30 recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way the people cooked and are their meals.

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Including over 30 recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their meals. French cuisine became popular with the gentry; the medieval great hall was replaced by a smaller and more intimate dining room, and pottery dishes and bowls were used instead of wooden ones. The introduction of the fork improved table manners and the population enjoyed a variety of new foods - in particular, the exciting imported beverages of tea, coffee and drinking chocolate. The recipes include several that reflect the new baking skills developed during this period and the important introduction of the pudding cloth. Sack Posset (a favourite of Samuel Pepys), Knot Biscuits, Shropshire Cakes and Quaking Pudding are just a few of the many intriguing recipes to try at home. Illustrated in full colour and black & white, including some mouth-watering examples of Stuart delicacies.

Additional Information

Additional Information

SKU GOR001634253
Title Stuart Cookery: Recipes and History
Author By (author) Peter C.D. Brears
Condition VERYGOOD
Binding Type Hardback
Publisher Historic England
Year Published 2004
Number of Pages 96
ISBN 10 1850748721
ISBN 13 9781850748724
Edition N/A
Prizes N/A
Cover Note: Book picture is for illustrative purposes only, actual cover or edition may vary.
Note: 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.
Ex Library No
Description

Details

Including over 30 recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their meals. French cuisine became popular with the gentry; the medieval great hall was replaced by a smaller and more intimate dining room, and pottery dishes and bowls were used instead of wooden ones. The introduction of the fork improved table manners and the population enjoyed a variety of new foods - in particular, the exciting imported beverages of tea, coffee and drinking chocolate. The recipes include several that reflect the new baking skills developed during this period and the important introduction of the pudding cloth. Sack Posset (a favourite of Samuel Pepys), Knot Biscuits, Shropshire Cakes and Quaking Pudding are just a few of the many intriguing recipes to try at home. Illustrated in full colour and black & white, including some mouth-watering examples of Stuart delicacies.
Additional Information

Additional Information

SKU GOR001634253
Title Stuart Cookery: Recipes and History
Author By (author) Peter C.D. Brears
Condition VERYGOOD
Binding Type Hardback
Publisher Historic England
Year Published 2004
Number of Pages 96
ISBN 10 1850748721
ISBN 13 9781850748724
Edition N/A
Prizes N/A
Cover Note: Book picture is for illustrative purposes only, actual cover or edition may vary.
Note: 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.
Ex Library No