Cleland, E: New and Easy Method of Cookery

Cleland, Elizabeth

ISBN 10: 1903018390 / ISBN 13: 9781903018392

Published by Marion Boyars Publishers, 2005

About this Item

Neuware - This is a facsimile of a book first published in 1755 by the owner of a cookery school in Edinburgh. It is provided with an historical introduction by Peter Brears who places the work in the context of what we know about early Scottish cookery literature as well as the particular context of this book, found in the library of Paxton House, a mid-18th century Adam mansion in the Scottish borders. It is a useful marker of the state of Scottish cookery at the time, as well as full of excellent and enticing recipes. It is published in collaboration with The Paxton Trust, the present owners of Paxton House.

Seller Inventory # 9781903018392

Bibliographic Details

• Title: Cleland, E: New and Easy Method of Cookery
• Publisher: Marion Boyars Publishers
• Publication Date: 2005
• Language: English
• ISBN 10: 1903018390
• ISBN 13: 9781903018392
• Binding: Buch
• Condition: Neu
• Dimensions: 224W x 153H x 26D millimeters 224 millimeters width by 153 millimeters height by 26 millimeters depth
• Weight: 463 grams

About this title

Synopsis

Elizabeth Cleland was a teacher of cookery in Edinburgh in the mid-18th century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, it went through several editions; it was the only book we know she wrote.

Most early cookery books originated in London; for example, there is only one Scottish cookbook earlier than Elizabeth Cleland's. Her text, therefore, is of great interest for what it says about the state of Scottish cookery at the time. Although in fact dependent on English practice and fashion, Cleland's language and vocabulary makes her Scottish origins clear.

Cleland's text covers all the main categories of recipe, including those needed in the kitchen, the brewhouse, and the pickling and preserving still-room. There are many pie and pasty recipes as well as a few notes of medicines and cures. The print is clear and handsome.

This edition is published jointly with the Paxton House Trust, a country house designed by Robert Adam near Berwick-upon-Tweed, now open to the public. The copy which has been used for the facsimile has definite links to the house. These are explained, as is something of the domestic organisation necessary for production of this style of food, in an introduction by Peter Brears, one of Britain's foremost experts on historical kitchen equipment and famed for his reconstructions of early English cookery (for instance at the kitchens of Hampton Court).

About the Author

Elizabeth Cleland was a teacher of cookery in Edinburgh in the mid-18th century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, it went through several editions; it was the only book we know she wrote.