Seven Hundred Years of English Cooking - Maxime McKendryTreasure Press, 1983, Hardback in Dustwrapper..
Condition: Very Good — in Very Good Dust Wrapper. Dust wrapper faded at the margins on the reverse. Top edges of text block tanned. Text complete, clean and tight.
Later Printing. From the cover: “Anglo-Saxon society has in recent years proceeded by leaps and bounds in its appreciation and adoption of foreign cuisines, and the more exotic the better. By contrast the long but much-maligned tradition of English cookery — which, to most people, including the Anglo-Saxons themselves, consists mainly of steak-and-kidney pie, roast beef and Yorkshire pudding, fish and chips, lamb and mint sauce, tripe and onions, and suet pudding — has been largely ignored, or at best dismissed as too bland. Maxime McKendry’s book is a triumphant vindication of seven centuries of English gastronomy. Her aim is to correct the commonplace conception of what the English culinary tradition represents and enable her readers not only to recognize their inherited attraction towards, among many other things, saffron, mace, nutmeg, cinnamon and sharp sauces, or to understand the progress of certain dishes through various exotic influences to their final anglification, but also to try their hand at a medieval royal banquet, an Elizabethan nursery breakfast or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each section being preceded by an introduction which gives an account of the fashions and changes in the food and drink of the period. Many of the dishes are simple to make; others have been included for the imaginative cook who will not baulk at the thought of re-creating a dish from Henry IV’s coronation feast or the Prince Regent’s table at Brighton.”
Editor: Arabella Boxer
Size: 10" x 7"
Number of Pages: 240
£6.50 (Now Sold)