Ralph Ayres' Cookery Book
Published on 31. October 2006
Book
Hardback
88 pages
978-1-85124-075-3 (ISBN)
Description
Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
Reviews / Votes
"A charming and beautiful little book, fascinating as much for what he cooks as how he writes."--Juliette Rossant, Superchefblog.com"Lively. . . . The engaging presentation of the book makes up for any nutritional qualms one might experience. . . . The more self-indulgent among us will be content with musing upon the recipes, the times that produced them, and enjoying the elegant hand of their compiler."--Bloomsbury Review
"This slender volume reproduces the pages of the original, interspersing them with botanical illustrations. It offers some dishes that are quite appealing: quince marmalade, raspberry jam, veal rolled with bacon into ovals and roasted on a spit 'as with larks' and gingerbread glazed with dark ale."--Florence Fabricant, New York Times
More details
Language
English
Place of publication
United Kingdom
Product notice
sewn/stitched
With printed dust jacket
Illustrations
72 Illustrations, color
Dimensions
Height: 250 mm
Width: 176 mm
Thickness: 12 mm
Weight
472 gr
ISBN-13
978-1-85124-075-3 (9781851240753)
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Schweitzer Classification