The Forme of Cury PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Forme of Cury PDF full book. Access full book title The Forme of Cury by Samuel Pegge. Download full books in PDF and EPUB format.
Author: Samuel Pegge
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 248
Get Book Here
Book Description
Author: Samuel Pegge
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 248
Get Book Here
Book Description
Author: Samuel de La Vallee Pegge
Publisher: eBookIt.com
ISBN: 1456636596
Category : Cooking
Languages : en
Pages : 220
Get Book Here
Book Description
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
ISBN: 1108076203
Category : Cooking
Languages : en
Pages : 239
Get Book Here
Book Description
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
Get Book Here
Book Description
"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
ISBN: 1449428258
Category : Cooking
Languages : en
Pages : 239
Get Book Here
Book Description
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: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 474
Get Book Here
Book Description
Author: Terence Scully
Publisher: University of Toronto Press
ISBN: 1442692170
Category : History
Languages : en
Pages : 801
Get Book Here
Book Description
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: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520294009
Category : Cooking
Languages : en
Pages : 400
Get Book Here
Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
Author: Apicius
Publisher: Prospect Books
ISBN:
Category : Cooking
Languages : en
Pages : 432
Get Book Here
Book Description
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
![The forme of cury, a roll of ancient English cookery [ed. by S. Pegge]. PDF](https://books.google.com/books/content/images/frontcover/R_IvyQEACAAJ?fife=w80-h100)
Author: Form
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
