Ralph Ayres Ralph Ayres' Cookery Book

ISBN 13: 9781851240753

Ralph Ayres' Cookery Book

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9781851240753: Ralph Ayres' Cookery Book
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Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in Ralph Ayres' Cookery Book.
If you've ever wondered what a London Wigg was or why plum cake does not actually contain plums, Ralph Ayres' Cookery Book will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus  librarian David Vaisey.
A captivating glimpse into the world of eighteenth-century food and the culture of academia's apex, Ralph Ayres' Cookery Book is a valuable and engaging historical chronicle of British cuisine. It will appeal to social and culinary historians, as well as to the many lovers of griskin and collops.

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About the Author:

Jane Jakeman is a novelist and editor of another historical recipe book, the award-winning Kidder's Receipts, published by the Ashmolean Museum, Oxford. She lives in Oxford.

Review:

"A charming and beautiful little book, fascinating as much for what he cooks as how he writes." (Juliette Rossant Superchefblog.com 2006-04-26)

"Lively. . . . The engaging presentation of the book makes up for any nutritional qualms one might experience. . . . The more self-indulgent among us will be content with musing upon the recipes, the times that produced them, and enjoying the elegant hand of their compiler." (Kay Ackerman Bloomsbury Review 2006-11-01)

"This slender volume reproduces the pages of the original, interspersing them with botanical illustrations. It offers some dishes that are quite appealing: quince marmalade, raspberry jam, veal rolled with bacon into ovals and roasted on a spit 'as with larks' and gingerbread glazed with dark ale." (Florence Fabricant New York Times 2006-12-27)

"About this title" may belong to another edition of this title.

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Book Description The Bodleian Library, United Kingdom, 2006. Hardback. Condition: New. Language: English . Brand New Book. Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages. Seller Inventory # AAH9781851240753

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Book Description The Bodleian Library, United Kingdom, 2006. Hardback. Condition: New. Language: English . Brand New Book. Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages. Seller Inventory # AAH9781851240753

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Book Description The Bodleian Library. HC. Condition: New. Ralph Ayres was head cook at New College Oxford in the 1770s and wrote a book of his favourite recipes which have been edited and reproduced here.Offers a fascinating insight into the eighteenth-century kitchen and life in Oxford through its social habit. Seller Inventory # Apr17-68 CU004B

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