the closet of the eminently learned sir kenelm digby english kitchen

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The Closet Of The Eminently Learned Sir Kenelme Digbie Kt Opened 1669

Author : Kenelm Digby
ISBN : 1903018706
Genre : Cooking
File Size : 49. 26 MB
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Sir Kenelm Digby (1603-1665), was a soldier, sailor, pirate and diplomat; man of letters, bibliophile and collector; alchemist, scientist, philosopher, medical theorist and mathematician; a man of sensibility, a great lover, and a cook. Here was a true Renaissance man, one who John Aubry described as 'Such a goodly handsome person, gigantique and great voice...that had he been drop't out of the clouds in any part of the world, he would have made himself respected.' Throughout his years of travel, conversation, high-living and acquaintance with the great and good of this country and Europe, Sir Kenelm collected recipes: of making mead and other drinks, and of cookery. After his death, they were published anonymously but in fact, as the editors here prove, by his erstwhile assistant, George Hartman. This is a new transcription of the first edition of 1669, provided with a wide-ranging introduction, useful notes and a glossary. Jane Stevenson is Regius Professor Humanity at the University of Aberdeen. She is also a novelist and a book reviewer. Peter Davidson is Professor of Renaissance Studies at the University of Aberdeen.

Spices Salt And Aromatics In The English Kitchen

Author : Elizabeth David
ISBN : 9781909808522
Genre : Cooking
File Size : 74. 41 MB
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“The most incredibly sophisticated compendium of all that is good in British cooking” by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen. “David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. . . . She demolishes the canard that traditional British food is limited and bland.” —British Food in America “[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection of recipes than an historical journey through countries that have influenced the English addiction to spices. . . . This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.” —The Caterer “A lovely variety of well-flavored dishes from many countries.” —The Art of Eating

Londoners Larder

Author : Annette Hope
ISBN : 9781780573854
Genre : Cooking
File Size : 29. 64 MB
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In a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and chronicles the effects of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form. From the takeaway pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Café Royal, from John Evelyn's recipes for salads to Mrs Beeton, from the introduction of coffee to the appearance of ration books, this book charts the gastronomic life of London in scholarly and entertaining detail. A discussion of the city as it is at the beginning of the twenty-first century rounds off the picture - a time when Middle Eastern and Oriental food is commonplace, and much of the cuisine available in European restaurants is inspired by that on offer in popular holiday resorts and purely 'British' food is difficult to find. If London beguiles you, literature seduces you, and recipes fascinate you, this pioneering book will intrigue and delight you.


Author : Kate Colquhoun
ISBN : 1596919698
Genre : Cooking
File Size : 28. 8 MB
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Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

Colonial Virginia S Cooking Dynasty

Author : Katharine E. Harbury
ISBN : 157003513X
Genre : Cooking
File Size : 55. 59 MB
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"One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph."--BOOK JACKET.

Kitchen Medicine

Author : Julie Bruton-Seal
ISBN : 9780762777365
Genre : Health & Fitness
File Size : 30. 18 MB
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In Kitchen Medicine the authors describe the wealth of healing and emergency remedies that sit unused and idle in the kitchen. Superb illustrations adorn a lively text. The ingredients are all easily found in the kitchen although in some cases they are exotic in origin (just think of tea, coffee and chocolate).

Pickled Potted And Canned

Author : Sue Shephard
ISBN : UOM:39015069348418
Genre : Cooking
File Size : 26. 51 MB
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A history of food preservation, which forever changed the world, details the chemists, cooks, old legends, and new ideas, from Attila the Hun's unique method for curing meat to the technological advancements of today.

Quarterly Journal Of Current Acquisitions

Author : Library of Congress
ISBN : MINN:30000010832834
Genre :
File Size : 44. 10 MB
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The Quarterly Journal Of The Library Of Congress

Author :
ISBN : UCAL:B4484600
Genre :
File Size : 70. 48 MB
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The British Housewife

Author : Gilly Lehmann
ISBN : NWU:35556038087763
Genre : Cooking
File Size : 74. 32 MB
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This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians at table.

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