Containing over 300 culinary recipes, this work by the celebrated 17th-century diarist and man of letters, John Evelyn, is one of a series of Evelyn's miscellaneous writings on matters concerning gardening, estate management and cookery. The book has been transcribed from a manuscript book of recipes - many of them in Evelyn's own hand - for the kitchen and the sick room. The recipes reflect the practices of the Evelyn family at Wotton in Surrey. They are also the product of John Evelyn's own travels through Europe during the years of the Civil War and the Interregnum, and those of his friends and relations who were diplomatic representatives in France and Spain. Many of the recipes are attributed, including one for gooseberry wine given to Evelyn by Sir Christopher Wren, and another for Spanish olio given him by the English Ambassador to Madrid, Sir Arthur Hopton.
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'Being entertaining and digestable reade,' here is clear evidence, if any doubters remain, of strong English culinary traditions and practice. There is much in it that speaks to the present-day cook. It gives a lively and engaging picture of comfortable seventeenth-century life. -- Hampstead and Highgate Gazette, Frances Bissell, March 1997
Delicious in any language. -- Oxford Times, October 1998
Driver's introduction has much to say in a very short space about Evelyn's eating habits, his wife's cooking and what the discerning gourmand left out of the Diary. These receipts can be used today, with little need for adaptation, very much as Evelyn set them down. -- Daily Telegraph, November 1997
Delicious in any language. -- Oxford Times, October 1998
Driver's introduction has much to say in a very short space about Evelyn's eating habits, his wife's cooking and what the discerning gourmand left out of the Diary. These receipts can be used today, with little need for adaptation, very much as Evelyn set them down. -- Daily Telegraph, November 1997
About the Author
Christopher Driver was one of Britain's foremost writers and thinkers about food. He edited 'The Good Food Guide' for several years, was the editor of the first food page in a national newspaper, the Guardian, has written about the food and music described in Samuel Pepys' diary, and is the author of perhaps the most accurate description of British food habits, 'The British at Table'.
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