The Cornucopia
Being a Kitchen Entertainment and Cookbook Containing Good Reading and Good Cookery from More Than 500 Years of Recipes, Food Lore, Etc. as Conceived and Expounded by the Great Chefs & Gourmets of the Old and New Worlds Between the Years 1390 and 1899
Published on 11. November 2005
Book
Hardback
318 pages
978-0-87328-213-0 (ISBN)
Description
The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred delectable recipes, given in their original format.
From a 1598 recipe for "four and twenty blackbirds baked into a pie," to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named "the Bosom Caresser" (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.
From a 1598 recipe for "four and twenty blackbirds baked into a pie," to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named "the Bosom Caresser" (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.
More details
Edition
Annotated edition
Language
English
Place of publication
California
United States
Edition type
Annotated edition
Product notice
Cloth over boards
Illustrations
410 line illustrations
Dimensions
Height: 229 mm
Width: 178 mm
Thickness: 25 mm
Weight
454 gr
ISBN-13
978-0-87328-213-0 (9780873282130)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Judith Herman and Marguerite Shalett Herman, the daughter-mother team that compiled this volume, tested more than a thousand recipes and gathered thousands of pieces of food lore from texts in the Huntington Library's rare book collections.