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Garden of Herbs
Eleanour Rohde was a well-known gardener and garden historian with a passion for herbs and herb gardens. In this 1922 book, Rohde provides readers with a complete, yet concise, guide to herbs--from creating an herb garden to using the herbs in various recipes including teas, syrups, conserves, pies, wines, waters, and perfumes. As well as illustrations of historic herbal knot gardens, the volume also contains interesting bits of herbal lore from throughout the ages. The work concludes with a chronological listing of key herbal texts from the fifteenth through the twentieth century.
A. Cook’s Perspective
A fascinating insight into 18th-century cook Ann Cook's vitriolic lambasting of a bestselling cookbook “The Art of Cookery” by Hannah Glasse. Ann Cook was an 18th-century cook and cookbook author. Her cookbook was printed in three editions and contained more than just receipts. For some reason, she had a real problem with Hannah Glasse’s cookbook, The Art of Cookery: Made Plain and Easy, which had been republished many times during the 18th century and would have been the first port of call for a puzzled cook or housekeeper. Cook’s book included vitriolic comments about a number of Glasse’s recipes. Historic cooks Clarissa F. Dillon and Deborah J. Peterson use their skills to investigate whether Cook’s remarks were valid. They prepared a number of recipes, both from Glasse and from Cook, and commented on the results. Although a number of people have written about these two women, their emphasis was on the comments, not on the validity of the criticisms. This approach makes this book unique.
The Oxford Companion to Food
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest develop...
The Lost Foods of England
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
