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Author: Mark Girouard
Publisher:
ISBN: 9780300034721
Category : Architecture
Languages : en
Pages : 467
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Book Description
A study of Britain's great nineteenth-century houses examines their architects, and the social, technological, and economic conditions that made the massive structures possible
Author: Mark Girouard
Publisher:
ISBN: 9780300034721
Category : Architecture
Languages : en
Pages : 467
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Book Description
A study of Britain's great nineteenth-century houses examines their architects, and the social, technological, and economic conditions that made the massive structures possible
Author: Annie Gray
Publisher: September Publishing
ISBN: 191090760X
Category : Cooking
Languages : en
Pages : 276
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Book Description
A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
Author: Peter Brears
Publisher: Prospect Books
ISBN: 9781909248793
Category : Cooking
Languages : en
Pages : 0
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Book Description
For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.
Author: Karen Foy
Publisher: Pen and Sword
ISBN: 147384116X
Category : History
Languages : en
Pages : 230
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Book Description
A fascinating and deeply researched behind-the-scenes journey into Victorian-era kitchens, with authentic nineteenth-century techniques, tips, and recipes. Have you ever wondered what life was like for domestic servants, the etiquette involved during upper class banquets, or simply wished for a glimpse of day-to-day life in the Victorian kitchen? During the nineteenth century, the kitchen was a place where culinary worlds collided, bridging the gap between social classes. From the rural cottage to the well-staffed country house, Karen Foy takes readers on an entertaining and informative journey through a lost culinary world, uncovering the customs, traditions, and history surrounding some of Britain’s best loved dishes. Discover nineteenth-century tips, techniques, stories, and superstitions. Try your hand at using an egg to foretell the future, or timeless recipes for everything from apple wine to sheep’s head pie.
Author: Pamela Sambrook
Publisher: Alan Sutton Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 288
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Book Description
An overview of the working elements of the country house kitchen, looking at the evolution of the cooking fire and the range, cooking vessels and gadgets and the staff who used them, providing insight into the realities of life below stairs in the great country houses of Britain.
Author: Georgina Campbell
Publisher: Georgina Campbell Guides
ISBN: 9781903164136
Category : Cooking
Languages : en
Pages : 192
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Book Description
The fourth edition of this popular book gives a new range of best-loved recipes from over forty historic Irish country houses, country hotels and restaurants throughout the country: Establishments featured are members of the premier association of country houses, The Irish Country Houses and Restaurants Association ('The Blue Book'), which is committed to the highest standards of accommodation, food and hospitality. The Blue Book is a member of the European Federation of Historic Houses This completely new edition reflects changing times in the hospitality industry: three of Dublin's top restaurants are now Blue Book members, thus elegant dishes from L'Ecrivain, Chapter One and Restaurant Patrick Guilbaud are included: Classic Country / City Chic! Recipes celebrate the natural riches of Irish land and sea that influence the cooking at these premier establishments: local seafood, freshwater fish, game, fruit, vegetables, herbs and farmhouse cheeses are all featured, often from their own gardens, farms and rivers
Author: Peter C. D. Brears
Publisher: Prospect Books (UK)
ISBN: 9781909248328
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the medieval styles of Henry VII and VIII, then introducing new foodstuffs from America, finishing with the Stuart kings.
Author: Jane Fearnley-Whittingstall
Publisher: Simon and Schuster
ISBN: 1476730342
Category : Cooking
Languages : en
Pages : 288
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Book Description
A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey. In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen in mind and delightfully informed by reminiscences from Jane’s childhood, this is much more than a cookbook - it offers a slice of gastronomic history, reviving the flavours from the great English country houses.
Author: Susan Williams
Publisher: Univ. of Tennessee Press
ISBN: 9780870499128
Category : Cooking
Languages : en
Pages : 372
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Book Description
Williams (history, Fitchburg State College) investigates Victorian eating customs, cooking methods, and foodstuffs, revealing how genteel dining became an increasingly important means of achieving social stability, particularly for the middle class, during a period when Americans were faced with significant changes. Includes numerous recipes, bandw photographs, and drawings. Annotation copyright by Book News, Inc., Portland, OR
Author: Fortune Stanley
Publisher:
ISBN: 9780876631928
Category : Cooking, English
Languages : en
Pages : 160
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Book Description
