The Forme Of Cury A Roll Of Ancient English Cookery
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Author |
: Samuel Pegge |
Publisher |
: |
Total Pages |
: 248 |
Release |
: 1780 |
ISBN-10 |
: NYPL:33433078975988 |
ISBN-13 |
: |
Rating |
: 4/5 (88 Downloads) |
Synopsis The Forme of Cury by : Samuel Pegge
Author |
: Samuel de La Vallee Pegge |
Publisher |
: eBookIt.com |
Total Pages |
: 215 |
Release |
: 2021-02-03 |
ISBN-10 |
: 9781456636593 |
ISBN-13 |
: 1456636596 |
Rating |
: 4/5 (93 Downloads) |
Synopsis The Forme of Cury: A Roll of Ancient English Cookery by : Samuel de La Vallee Pegge
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England. It is an extensive collection of medieval English recipes and is by far the most well-known medieval guide to cooking
Author |
: Samuel Pegge |
Publisher |
: Cambridge University Press |
Total Pages |
: 239 |
Release |
: 2014-12-11 |
ISBN-10 |
: 9781108076203 |
ISBN-13 |
: 1108076203 |
Rating |
: 4/5 (03 Downloads) |
Synopsis The Forme of Cury, a Roll of Ancient English Cookery by : Samuel Pegge
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Author |
: Apicius |
Publisher |
: Good Press |
Total Pages |
: 282 |
Release |
: 2019-11-20 |
ISBN-10 |
: EAN:4057664190437 |
ISBN-13 |
: |
Rating |
: 4/5 (37 Downloads) |
Synopsis Cookery and Dining in Imperial Rome by : Apicius
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author |
: Eliza Smith |
Publisher |
: Andrews McMeel Publishing |
Total Pages |
: 239 |
Release |
: 2012-10-16 |
ISBN-10 |
: 9781449428259 |
ISBN-13 |
: 1449428258 |
Rating |
: 4/5 (59 Downloads) |
Synopsis The Compleat Housewife by : Eliza Smith
First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742. Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.
Author |
: Sally Grainger |
Publisher |
: Prospect Books (UK) |
Total Pages |
: 0 |
Release |
: 2006 |
ISBN-10 |
: 1903018447 |
ISBN-13 |
: 9781903018446 |
Rating |
: 4/5 (47 Downloads) |
Synopsis Cooking Apicius by : Sally Grainger
Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.
Author |
: Hannah Glasse |
Publisher |
: |
Total Pages |
: 476 |
Release |
: 1784 |
ISBN-10 |
: HARVARD:RSMD1J |
ISBN-13 |
: |
Rating |
: 4/5 (1J Downloads) |
Synopsis The Art of Cookery Made Plain and Easy by : Hannah Glasse
Author |
: Terence Scully |
Publisher |
: University of Toronto Press |
Total Pages |
: 801 |
Release |
: 2011-01-22 |
ISBN-10 |
: 9781442692176 |
ISBN-13 |
: 1442692170 |
Rating |
: 4/5 (76 Downloads) |
Synopsis The Opera of Bartolomeo Scappi (1570) by : Terence Scully
Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.
Author |
: Samuel Pegge |
Publisher |
: BoD – Books on Demand |
Total Pages |
: 285 |
Release |
: 2023-11-29 |
ISBN-10 |
: 9783387314007 |
ISBN-13 |
: 3387314000 |
Rating |
: 4/5 (07 Downloads) |
Synopsis The Forme of Cury; A Roll of Ancient English Cookery, Compiled about A.D. 1390 By The Master-Cooks Of King Richard II by : Samuel Pegge
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Author |
: Apicius |
Publisher |
: Martino Fine Books |
Total Pages |
: 240 |
Release |
: 1958 |
ISBN-10 |
: 1614272395 |
ISBN-13 |
: 9781614272397 |
Rating |
: 4/5 (95 Downloads) |
Synopsis The Roman Cookery Book by : Apicius
2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles - The Careful Housekeeper Sarcoptes - The Meat Mincer Cepuros - The Gardener Pandecter - Many Ingredients Ospreon - Pulse Aeropetes - Birds Polyteles - The Gourmet Tetrapus - The Quadruped Thalassa - The Sea Halieus - The Fisherman