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Seven Centuries of English Cooking [Paperback]

Maxime De La Falaise
4.7 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

21 Jan 1994
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch.
The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.

Product details

  • Paperback: 256 pages
  • Publisher: Grove Press / Atlantic Monthly Press; 1st Grove Press Evergreen Ed edition (21 Jan 1994)
  • Language: English
  • ISBN-10: 0802132960
  • ISBN-13: 978-0802132963
  • Product Dimensions: 23.4 x 15.6 x 1.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 359,799 in Books (See Top 100 in Books)

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Inside This Book (Learn More)
First Sentence
THE VERY FIRST English cookery book seems to be one written in the twelfth century by Alexander-Neckham, but the oldest really usable document of this kind is The Forme of Cury, compiled by the chief master-cooks of Richard II late in the fourteenth century. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.7 out of 5 stars
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
4.0 out of 5 stars Very good! 9 April 2003
Format:Paperback
This wonderful book is a history of English cooking from the fourteenth century to today, complete with recipes! Each of the five chapters examines how English cooking developed during that time, and is then followed by a great number of recipes organized into: soups, eggs, fish, poultry and game, meat, vegetables, desserts, sauces, breads and cakes, pickles and preserves, and forcemeats and garnishes (though not always in that order). The text is very well written and interesting, and the recipes are very good.
My one complaint against this book (1973 edition, but purchased here) is that the text runs so close to the binding that you have to stretch the book to read everything, and a paperback will not stand up to that for too long. But, that complaint aside, this is a great book, and I am very glad that I bought it (the Toad in the Hole was great, and I look forward to trying many other recipes). I highly recommend this book!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Seven Centuries of English Cooking 13 Jun 2010
Format:Paperback
I bought this book to replace mine that had been borrowed & never returned
Its a great cook book with many recipies I have tried, loved and adapted for everyday use
I love the way the original recipe is shown before the modern one
It has been used in the kitchen & also was invaluable for the children with projects from school
Its WELL WORTH buying & using
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5.0 out of 5 stars SEVEN CENTURIES OF ENGLISH COOKING 18 Jan 2013
Format:Paperback|Verified Purchase
THIS ITEM WAS A CHRISTMAS PRESENT FOR MY DAUGHTER AND SHE LOVES IT AS SHE FULLY ENJOYS COOKING DIVERSE FOODS
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  3 reviews
36 of 37 people found the following review helpful
5.0 out of 5 stars Don't let rumors of English food being terrible fool you ! 26 Mar 2002
By Stephanie Manley - Published on Amazon.com
Format:Paperback|Verified Purchase
This book is a very well put together cookbook, that I have throughly enjoyed. This book deals with some period recipes as well as more modern ones. The recipe book is simply filled with tons of recipes, she does an excelling job of incorporating a wide variety of recipes into this book. There are no pictures, but she does offer some background info on many recipes.
This book is worth its price for its Apple Orange Tart, which makes up the best apple pie recipe that I have had the pleasure of enjoying. I would highly recommend this book if you are looking to flesh out your British collection of recipes, or if you are looking for a cookbook that offers a good selection of very good tasting period recipes.
24 of 25 people found the following review helpful
5.0 out of 5 stars Fun to read 24 Feb 2003
By A Customer - Published on Amazon.com
Format:Paperback|Verified Purchase
Even if you never make a single recipe out of it, just the information and the wording of some of the older recipies makes it a worthwhile and delightful read.
6 of 7 people found the following review helpful
5.0 out of 5 stars Good book for people who like a brief history on English cookery. 16 Feb 2011
By dgensler - Published on Amazon.com
Format:Paperback|Verified Purchase
I did enjoy this book, I haven't made any of the recipes yet but have marked many that I will try. I have enjoyed reading the book, most the recipes are given in original their form and then a modern version below it with measurements of ingredients. I also like how each section of the book gives an intro to the century it is referring to.
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