Publisher - National Heritage
Binding - Hardback
Pages - 96
Size - 15cm x 15cm
 
Illustrated

Product weight 200g


Recipes and History
 

One of a series of books which looks at the art of cookery in Britain at different periods in history.

The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

Contents

Foreword - p.4
Introduction - p.7
Food choice - p.9

Recipes
Flesh-day dishes - p.35
Lenten and fish-day dishes - p.48
Sweet dishes - p.61

History
Cooking methods and tools - p.71
Table service and etiquette - p.78

Bibliography - p.93
Recipe Index - p.95