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Kidder's Receipts of Pastry and Cooking for the Use of His Scholars: An Eighteenth Century Recipe Book'

Jane Jakeman

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ISBN 10: 1854441582 / ISBN 13: 9781854441584
Published by Ashmolean Museum, Oxford, England, 2001
Condition: As New Hardcover
From Just a Few or More Books (Saint Cloud, FL, U.S.A.)

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About this Item

This is a Hard Cover Recipe book - "An Eighteenth Century Recipe Book". Issued without a Dust Jacket. Bound with Red Spine and corner cloth and gilt lettering to artwork decorative cloth boards. Introduction and Glossary by Jane Jakeman. Many Color Illustrations within. The front board artwork is a "Detail from 'Still-Life of Fruit and Flowers'". Some recipes are for "All Sorts of Paste", "Sweet Pyes", "Cakes", "Pickles", "Jellies", "Broths and Pottages". This item shipped securely cushioned and in a sturdy box. Wonderful Copy. Bookseller Inventory # 002405

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Bibliographic Details

Title: Kidder's Receipts of Pastry and Cooking for ...

Publisher: Ashmolean Museum, Oxford, England

Publication Date: 2001

Binding: Hard Cover

Book Condition:As New

Dust Jacket Condition: As New

Edition: First Edition

About this title

Synopsis:

Reprinted from an engraved copperplate version of the original edition of 1740, advertised on the title pages as 'For the use of his scholars', and really intended, in the editor's view, as a handbook for the professional cook or trainee chef engaged in large-scale catering rather than for domestic use. Jane Jakeman sets the book in its historical context, pointing out that unlike Hannah Glasse's cookery book (1747), which was intended for the general household ('Every servant who can read wilt be capable of making a tolerable good cook'), Kidder offers 'the preparation of more elaborate and dramatic creations, food that can be dished up with a flourish, with large-scale planning for many diners' - 'cuisine suitable for the corporate dinners of aldermen and lawyers...' It is understandable, perhaps, that all Kidder's addresses are within the City, adjacent to the Halls of the various Guilds of the Corporation of London and to the Inns of Court - prime consumers of what the editor identifies as 'Collegiate Cuisine'. And, as she points out, the cuisine suitable for the corporate dinners of aldermen and lawyers was also eminently adaptable to the colleges of the University'. The book is in fourteen sections, ranging from 'all sorts of Paste' to 'Broths and Pottages' and 'Florendines and Puddings', all of which are reproduced in facsimile. The editor has added a bibliography, an index to the recipe titles and a glossary containing 'some comments to help those who want to try contemporary versions of his recipes' with the added words of caution - modern cooks should feel free to make some adaptations to his instructions, for some of his recipes have strong flavours for our bland modem palates, and the combinations of ingredients are sometimes surprising'...

About the Author:

Jane Jakeman

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