Brilliantly compiled and presented by the celebrated biographer, Hilary Spurling, Elinor Fettiplace's Receipt Book has become a classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life. 'Hilary Spurling has done brilliantly . . . Being both a scholar and a cook seems to be a rare combination than one might have expected.' Jane Grigson 'Few cookery books are as important or as fascinating as this . . . (Hilary Spurling's) scholarly and practical skills combined make the book much more than an antiquarian curiosity. It is a cookery book to use.' Victoria Glendinning, The Times 'Hilary Spurling's research into Lady Fettiplace's family and background is stunning. She and her household do really come to life . . . Hilary Spurling's pinpointing of her precise social standing and that of her intimates and acquaintances, of the kind of lives they led, consequently the kind of food they ate, the way it was prepared, preserved and so on, are all subjects of the greatest interest.' Elizabeth David
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Hilary Spurling (born 1940) is a celebrated journalist and biographer. She reviews regularly for the Observer and her many books include a biography of Ivy Compton-Burnett, a life of the novelist Paul Scott, and most recently a two-volume biography of Matisse, for which she was awarded the Whitbread Prize.From Publishers Weekly:
British theater critic and biographer Spurling offers contemporary readers a cookbook compiled in 1604 by Lady Elinor Fettiplace of Oxfordshire, England. The recipes, reproduced in "fine, clear, cranky Shakespearean English," are easily understood. Spurling adds practical information to compensate for vague quantities and the occasional banquet-size recipe. Literary references and notes on English culinary history and on Fettiplace's family provide an ample, enjoyable backdrop for this small collection. Recipes like rosewater pancakes and chicken with herb and gooseberry sauce will lure readers into the kitchen. Others, such as syrup of tobacco (attributed to Sir Walter Raleigh, a relative of a relative), are more curious than tempting. A few recipes are anonymous additions from later generations of the Fettiplace family. Unfortunately, they are poorly identified. For example, the book's introduction notes that chocolate cream is a later addition, but that pertinent fact is omitted from the text. However, this book will be welcomed by popular and culinary historians.
Copyright 1987 Reed Business Information, Inc.
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Book Description Viking Adult, 1987. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0670815926
Book Description Viking Adult, 1987. Hardcover. Book Condition: New. book. Bookseller Inventory # 0670815926
Book Description Viking Adult. Hardcover. Book Condition: New. 0670815926 New Condition. Bookseller Inventory # NEW6.0323300
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97806708159201.0
Book Description Viking Adult, 1987. Hardcover. Book Condition: New. Bookseller Inventory # P110670815926
Book Description Viking Adult, 1987. Hardcover. Book Condition: New. New item. Bookseller Inventory # QX-035-62-2932602