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SALLETS, HUMBLES & SHREWSBERY CAKES: A Collection Of Elizabethan Recipes Adapted For The Modern...

SALLETS, HUMBLES & SHREWSBERY CAKES: A Collection Of Elizabethan Recipes Adapted For The Modern Kitchen. With A Foreword By William Ingram.

Beebe, Ruth Anne

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ISBN 10: 0879231955 / ISBN 13: 9780879231958
Published by Boston MA. 1976. David R. Godine Publisher., 1976
From Chris Fessler, Bookseller (Howell, MI, U.S.A.)

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About this Item

red embossed cloth hardbound 8vo. dustwrapper in protective plastic. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ first edition. first printing so stated. edition limited to 3000 copies. 2 color illustrated title pg. xxxii+ 92p+ colophon. red ink woodcut illustrations throughout. sample menus. glossary. index. cookbooks. cucina. cocina. ethnic cuisine. medieval cuisine. french cuisine. english cuisine. renaissance cuisine. ~ ~A glance at the cluttered shelves of most cookbook sections reveals an abundance of material on contemporary cuisines and unfortunate neglect of the history of gastronomy. Here is the deliberate exception. SALLETS, HUMBLES & SHREWSBERY CAKES presents a rich ~selection of original Elizabethan recipes, each reproduced in its original form and then transcribed for modern use. Much more than another endless catalogue of complicated and glorified bounties, it offers real insight into the circumstances which dictated Elizabethan eating habits and food preparation. Cookbooks after all should aspire to being more than lists of irresistible recipes; they should reflect the culture which reproduces them, its preconceptions and prejudices. If you subscribe to this approach, SALLETS, HUMBLES & SHREWSBERY CAKES guaranteed to appease your appetite. It contains solid sustenance for inquisitive minds, sumptous recipes for adventurous and imagnative cooks, and woodcuts to delight the eye. It also gives fascinating advice on household functions which, in Elizabethan times were an integral part of every cookbook: the brewing of ale, remedial uses of the myriad herbs grown in every garden, and the preservation of foods in a pre~refrigeration era. In addition to the translated and tested recipes, this book ofers sample menus, a glossary, and an index . Bookseller Inventory # 1151201

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Bibliographic Details


Publisher: Boston MA. 1976. David R. Godine Publisher.

Publication Date: 1976

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

Edition: 1st Edition

About this title


A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. In addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. There is much more to this cuisine than the expected meat and Shepherd's pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to "fry an egg as round as a ball." In addition to the recipes, the book offers sample menus, a glossary, an index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.

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