The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows & 100 More Historic Recipes - Couverture rigide

Ross, Peter; Blumenthal, Heston

Couverture rigide

ISBN 10 : 1935613529 ISBN 13 : 9781935613527

Editeur : Mark Batty Publisher, 2012

Synopsis

If you've ever wanted to know how to roast a peacock or sauté a tortoise serve up a mythical beast (half pig and half cockerel) or cure the plague with a simple infusion impress your guests with exploding ships and castles or pies containing live frogs and birds whip up a batch of "Whore's Farts" or make mock coffee from asparagus then this is the book you need. It collects some of the most quaint bizarre revolting and downright absurd recipes ever published from fantastical ones written in the Middle Ages to frugal ones intended to help wartime cookbooks "make do" on the home front. Presented chronologically with period illustrations of kitchens ingredients dishes and feasts the recipes can of course be re-created (should you be feeling especially omnivorous) but simply reading them offers fascinating insights into the cultural and economic aspects of their various eras.

Meraklı Yemek Kitabı: Yılan Çorbası Porsuk Jambonu Serçe Haşlama ve 100 Tarihi Tarif
İlginç Absürt ya da fantastik onlarca eski tarifi ve eski zamanlardaki mutfak kültürünü inceleyebileceğimiz enteresan bir eser.

A propos du livre

Présentation de l'éditeur

In this day and age of celebrity chefs and food porn, the recipes and illustrations from historical cookbooks can appear quaint, bizarre, revolting, or downright absurd.

From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras.

The Forme of Cury, published in 1390 and the oldest known English-language cookbook, details how to cook whale, crane, heron, seal, and porpoise. An early eighteenth-century cookery shares the Queen's recipe for "cosmetick water to collar eels"; The Boke of Kokery provides all of the details for recreating "soltete," an elaborate Bible-themed sugar sculpture first made for the 1443 ordination of the Archbishop of Canterbury; The Hard Time Cookery from 1941 explains how to make mayonnaise without eggs, using "1 tin sweetened milk, an equal amount of vinegar, 1 tbsp salad oil, 1 tbsp made mustard, salt."

Never before have examples from so many rare and exotic cookbooks been available in a single volume, promising entertaining and informative recipes for cooks, as well as history buffs.

Biographie de l'auteur

Peter Ross is the principal librarian at the Guildhall Library, London. He is in charge of historical cookery books, of which Guildhall Library holds the largest public collection in the United Kingdom.

Chef Heston Blumenthal is best known for The Fat Duck Restaurant, where his innovative menus have resulted in three Michelin stars and awards for Restaurant of the Year, Best Restaurant in the World and Best Restaurant in the UK. He is also the author of several cookbooks. 

Détails de l'édition

• Éditeur: Mark Batty Publisher
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 1935613529
• ISBN 13: 9781935613527
• Reliure: Relié
• Nombre de pages: 176
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible