the closet of the eminently learned sir kenelm digby english kitchen

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The Closet Of Sir Kenelm Digby Knight Opened

Author : Kenelm Digby
ISBN : 9783847205982
Genre : Technology & Engineering
File Size : 29. 78 MB
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This book is part of the TREDITION CLASSICS series. The creators of this series are united by passion for literature and driven by the intention of making all public domain books available in printed format again - worldwide. At tredition we believe that a great book never goes out of style. Several mostly non-profit literature projects provide content to tredition. To support their good work, tredition donates a portion of the proceeds from each sold copy. As a reader of a TREDITION CLASSICS book, you support our mission to save many of the amazing works of world literature from oblivion.

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

Author : Kenelm Digby
ISBN : 1903018706
Genre : Cooking
File Size : 88. 28 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 : 57. 33 MB
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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 the Orient on the English kitchen.

Colonial Virginia S Cooking Dynasty

Author : Katharine E. Harbury
ISBN : 157003513X
Genre : Cooking
File Size : 78. 86 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 : Reference
File Size : 24. 52 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).

Taste

Author : Kate Colquhoun
ISBN : 1596919698
Genre : Cooking
File Size : 49. 94 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.

Sir Kenelm Digby F R S 1603 1665

Author : Davida Rubin
ISBN : 0930405293
Genre : Reference
File Size : 37. 80 MB
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My Cookery Books

Author : Elizabeth Robins Pennell
ISBN : 1376672316
Genre : Antiques & Collectibles
File Size : 41. 96 MB
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Pickled Potted And Canned

Author : Sue Shephard
ISBN : UOM:39015069348418
Genre : Cooking
File Size : 69. 71 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.

Londoners Larder

Author : Annette Hope
ISBN : IND:30000124271390
Genre : Cooking
File Size : 52. 70 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.

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