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Recipes from the White Hart Inn

Author: William Verrall

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 100

ISBN-13: 0241950880

William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.

Recipes from the White Hart Inn

Author: William Verrall

Publisher:

Published: 2011

Total Pages: 89

ISBN-13: 9780241960684

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Recipes from the White Hart Inn

Author: William Verral

Publisher: Penguin Books

Published: 2011

Total Pages: 0

ISBN-13: 9780241956403

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Verrall trained under a continental chef and was determined to introduce the modern and best French cookery to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel.

A Little Dinner Before the Play

Author: Agnes Jekyll

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 89

ISBN-13: 0241950945

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Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of the society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood. Originally published in The Times in the early 1920s, these divinely witty and brilliantly observed pieces are still loved today for their warmth and friendly advice and, with their emphasis on fresh, simple, stylish dishes, were years ahead of their time.

A Dissertation Upon Roast Pig & Other Essays

Author: Charles Lamb

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 82

ISBN-13: 0141965800

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A rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. Exploring the joys of food and also our complicated social relationship with it, these essays are by turns sensuous, mischievous, lyrical and self-mocking. Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.

The Campaign for Domestic Happiness

Author: Isabella Beeton

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 102

ISBN-13: 0141965894

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Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot soup, baked apple custard, and fresh lemonade - as well as invalid's jelly for those days when stewed eels may be a little too much - this is a wonderful collection of food writing from the matriarch of modern housekeeping.

Everlasting Syllabub and the Art of Carving

Author: Agnes Jekyll

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 98

ISBN-13: 014196605X

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Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.

The Elegant Economist

Author: Eliza Acton

Publisher: Penguin UK

Published: 2011-04-07

Total Pages: 147

ISBN-13: 014196698X

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Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.

Reading and writing recipe books, 1550–1800

Author: Michelle DiMeo

Publisher: Manchester University Press

Published: 2018-09-30

Total Pages: 287

ISBN-13: 1526129906

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This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.

Food Lovers' Guide to Connecticut, 3rd

Author: Patricia Brooks

Publisher: Rowman & Littlefield

Published: 2010-03-02

Total Pages: 403

ISBN-13: 076276306X

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Homemade ice cream, pick-your-own fruit, New England clam chowder, and Wooster Street pizza all make Connecticut a great place to eat, and Food Lovers' Guide to Connecticut will help you find the best of the best! Information about seasonal food festivals, farmers' markets, and notable eateries highlight the specialties of the state, and this new edition is thoroughly updated to include fabulous new finds.