The Victorian Cook Book - Tapa dura

Sinopsis

Provenance; from the library of the noted food critic Hugo Dunn-Meynell with his bookplate. Physical description; 160 pages. Notes; SIGNED by the author. Contents; A winter banquet with Charles Francatelli; Victorian servants; dinner with the redoubtable Dr Kitchiner; dining-rooms and their furnishings; a dinner at the reform club with Alexis Soyer; Canning and preserving; Miss Eliza Acton's "Modern Dinner for a Private Family"; mass adulterartion of foodstuffs; Mrs Beeton's "Household Management"; Victorian kitchens and batterie de cuisine; A Boston dinner with Fannie Farmer; Beverages; a dinner at Mr Kettner's Soho restaurant; eating out; Christmas dinner in the servant's hall; entertaining on the grand scale at Alnwick castle; a celebration of harvest home; farming and kitchen gardens; food from the street stalls of London; shops and markets; Edward Abbott, Australian aristologist; stocks and sauces; a dinner in Imperial India. Summary; From the food of fairground stalls to the traditions of Eliza Acton and Fannie Farmer and Alexis Soyer, this book celebrates the styles of the 19th century and offers a range of new ideas for entertaining. These authentic recipes from popular cookery writers of the day have been adapted for the modern cook. Michelle Berriedale-Johnson is a historian, cook and broadcaster who runs her own catering company, laying on dinner parties and celebrations in the Victorian style. Subjects; International cooking. Cooking, British - History - 19th century. Cooking, International. Food - Recipes. Cookery. England. General cookery. (c 1800 to c 1900) ; 20th century. Cooking / General. Genre; Illustrated.

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