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All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace Hardcover – 4 Nov 1999


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Product details

  • Hardcover: 191 pages
  • Publisher: Souvenir Press Ltd; First Edition edition (4 Nov 1999)
  • Language: English
  • ISBN-10: 0285635336
  • ISBN-13: 978-0285635333
  • Product Dimensions: 25.2 x 19.8 x 2.6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 876,097 in Books (See Top 100 in Books)

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Product Description

Review

Some genuinely olde English food… Peter Brears is an expert on authentic cooking methods. --Daily Express

Spare a thought for chefs in Tudor times, when a feast could take the whole day to prepare and would typically include 6 courses. --Yorkshire Evening Post

Peppered with easy-to-recreate recipes... which can t help but stoke the fires of the imagination. --Observer --This text refers to the Paperback edition.

About the Author

Peter Brears is a food historian and historic house consultant who specialises in recreating how people lived and cooked. He worked on the restoration of Hampton Court Palace kitchens and has organised an annual Christmas feast there. --This text refers to the Paperback edition.

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18 of 18 people found the following review helpful By A Customer on 28 Feb 2002
Format: Hardcover
Peter Brears intersperses a thorough examination of Henry VIII's kitchens at Hampton Court with recipes drawn from period sources.
The palace kitchens at Hampton Court were a large-scale industrial enterprise that fed 600-1200 people every day - everyone from the lowliest servant to the King himself. The author does a grand job of describing how the system procured, stored, and prepared immense amounts of raw materials each day.
Interspersed with the description are recipes drawn from contemporary sources that are similiar to what might have been served at the palace. The author also covers Tudor table manners, etiquette, and the ceremony involved in feeding the monarch.
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4 of 4 people found the following review helpful By cosmicelk on 29 Jun 2011
Format: Paperback Verified Purchase
very interesting insight into the menus prepared for Henry VIII's court and how they were cooked and served -
based on the reconstruction of the kitchens at Hampton Court -
just about almost any creature that could be found in England at that time seems to have been sourced for the menu -
but not a lot of your "5-a-day fruit and veg." -
there are a number of useable or adaptable receipes at well - some look quite tasty -
and now we know why Henry VIII put on so much weight
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 13 reviews
18 of 19 people found the following review helpful
A combination cookbook and industrial history 28 Feb 2002
By Gary R. Halstead - Published on Amazon.com
Format: Hardcover
Peter Brears intersperses a thorough examination of Henry VIII's kitchens at Hampton Court with recipes drawn from period sources.
The palace kitchens at Hampton Court were a large-scale industrial enterprise that fed 600-1200 people every day - everyone from the lowliest servant to the King himself. The author does a grand job of describing how the system procured, stored, and prepared immense amounts of raw materials each day.
Interspersed with the description are recipes drawn from contemporary sources that are similiar to what might have been served at the palace. The author also covers Tudor table manners, etiquette, and the ceremony involved in feeding the monarch.
9 of 9 people found the following review helpful
A must-have reference on Tudor-era eating and palace kitchen organization 27 May 2011
By Whitt Patrick Pond - Published on Amazon.com
Format: Hardcover
Peter Brears' All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace is a fascinating read and an absolute must-have reference for anyone interested in Tudor-era foods and eating and/or in royal palace kitchen organization. The level of detail is astonishing and Brears writes with an intimacy of understanding that comes from both his background as a food historian and from his practical hands-on experience conducting cooking demonstrations in the actual preserved kitchens at Hampton Court Palace.

Brears has also included an astonishing number of period and current-day illustrations that are invaluable in understanding how the kitchens were laid out, what they looked like, how the people who worked in them dressed, what their tools and utensils looked like, what table settings looked like, and what some of the food looked like once it had been prepared.

Highly, highly recommended for anyone with an interest in historical cooking, dining routines and etiquette, and in how royal kitchens were organized to fulfill their vital functions.
1 of 1 people found the following review helpful
Henry VIII and His Weight Problems 1 Nov 2013
By Simba's Mama - Published on Amazon.com
Format: Paperback Verified Purchase
This book is fascinating, and a must-read for the serious (or non-serious, in my case) cook or historian. You can't miss with this.
Good book for history and recipes 11 Jun 2014
By Stephanie Baker - Published on Amazon.com
Format: Paperback Verified Purchase
Interesting informative with fun, delicious recipes! Thoroughly enjoyed it! I was not bored at all. The recipes were kind of vague but that's how I like them.
Cooking Come to Life 1 May 2014
By John R. Robison - Published on Amazon.com
Format: Paperback Verified Purchase
A fantastic little book, it describes an often over looked piece of material culture: the food of a time period, and means of cooking it. With the eye of a cook and an expert in kitchens Brears helps bring a time to life.
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