Cooking and Dining with the Wordsworths - Couverture souple

Brears, Peter

Couverture souple

ISBN 10 : 1900318431 ISBN 13 : 9781900318433

Editeur : Excellent Press, 2013

Synopsis

This wonderful book reveals a fascinating view into the home of William Wordsworth. It offers a detailed account of his and his extended family's domestic life. The author has included over 100 recipes drawn from the manuscript recipe books of the Wordsworth, Coleridge. Hutchinson and Fricker families. Recipes featured include Coleridge's Utopia chicken, pickles, soups, hot & cold desserts and remedies. This book offers a precious insight for anyone interested in Wordsworth's life and times. Peter Brears is one of Britain's leading food historians. He has carried out research projects for Historic Royal Palaces, English Heritage and the National Trust amongst others.

A propos du livre

Présentation de l'éditeur

This detailed account of the Wordsworth's domestic life takes the reader into the home of the great poet in the Lake District during the early nineteenth century. Including over 100 recipes of the best Lakeland fare taken from manuscript recipe books of the Wordsworth / Hutchinson and Coleridge / Fricker families, it exposes the truth behind Wordsworth's claim to be a simple water-drinking bard. Here then is food from the poet's board and from the inns of the area: it includes Coleridge's all-purpose 'Utopia Stew', the chicken casserole that comforted his pangs of love for Sara Hutchinson, pickles and preserves, hot and cold desserts, cakes, soups and remedies - all in a precious insight for anyone interested in Wordsworth's life and times. All of this is bound together with wonderful colour photographs showing items such as: the beautifully decorated pace eggs by James Dixon - handyman, gardener and butler to the Wordsworth's at Rydal Mount, and pages from the very recipe book of Joanna Hutchinson.

Biographie de l'auteur

Peter Brears is one of Britain's leading food historians and is the current holder of the prestigious international Andre Simon Food Book of the Year Award. After a distinguished career in museums, including the directorship of the York and Leeds City Museums, he became a freelance museum and historic house consultant and food history writer in 1994. Since then he has undertake a wide range of research and development projects for Historic Royal Palaces, the National Trust, English Heritage and others.

Détails de l'édition

• Éditeur: Excellent Press
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 1900318431
• ISBN 13: 9781900318433
• Reliure: Broché
• Numéro d'édition: 1
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible