The Compleat Cook or the Secrets of a Seventeenth-Century Housewife

1. Auflage 2024
ISBN: 978-1-032-37129-0
Verlag: Taylor & Francis

Buch, Englisch, 376 Seiten, Format (B × H): 174 mm x 246 mm, Gewicht: 612 g

Reihe: Routledge Revivals

First published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences. These are the recipes of a practical cook, collected, tried and commented upon with meticulous care. Furthermore the book also tells us about Rebecca, her family, friends, servants, her kitchen and even the silver she used as hostess to many guests throughout her life in Westbury, Bucks, in London and in Houghton Regis, Beds. Madeleine Masson in her introduction is able to set Rebecca Price’s work in a scholarly historical context to give a lively account of her family background. This book will be a useful resource for collectors of cookery books and also for social historians and students of food history.

Zielgruppe

Postgraduate

Autoren/Hrsg.

Price, Rebecca

Masson, Madeleine

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Family Tree of Rebecca Price Family Tree of Brandreth Family Acknowledgements Introduction 1. Using Rebecca Price’s Receipts 2. A Note on the Adaptation of the Wine-Making Receipts 3. The Receipts (Recipes) Glossary to the Receipts Biographical Notes Appendix I Appendix II Bibliography Culinary Index

Über Autor(innen)

Rebecca Price

Complied & Introduced by Madeleine Masson