The Compleat Cook or the Secrets of a Seventeenth-Century Housewife
Series: Routledge Revivals;
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher Routledge
- Date of Publication 30 October 2024
- ISBN 9781032371290
- Binding Paperback
- No. of pages376 pages
- Size 246x174 mm
- Weight 700 g
- Language English 608
Categories
Short description:
First published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences.
MoreLong description:
First published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences. These are the recipes of a practical cook, collected, tried and commented upon with meticulous care. Furthermore the book also tells us about Rebecca, her family, friends, servants, her kitchen and even the silver she used as hostess to many guests throughout her life in Westbury, Bucks, in London and in Houghton Regis, Beds. Madeleine Masson in her introduction is able to set Rebecca Price’s work in a scholarly historical context to give a lively account of her family background. This book will be a useful resource for collectors of cookery books and also for social historians and students of food history.
MoreTable of Contents:
Family Tree of Rebecca Price Family Tree of Brandreth Family Acknowledgements Introduction 1. Using Rebecca Price’s Receipts 2. A Note on the Adaptation of the Wine-Making Receipts 3. The Receipts (Recipes) Glossary to the Receipts Biographical Notes Appendix I Appendix II Bibliography Culinary Index
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