Martha Washington's Booke of Cookery and Booke of Sweetmeats
| Author | : | |
| Rating | : | 4.77 (589 Votes) |
| Asin | : | 0231049315 |
| Format Type | : | paperback |
| Number of Pages | : | 518 Pages |
| Publish Date | : | 2017-12-09 |
| Language | : | English |
DESCRIPTION:
From the Back Cover Martha Washington's Recipes, Over Five Hundred Classics dating from Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. . Handed down as a manuscript cookbook for generations, Martha Washington's Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old-fashioned recipes the traditional way
Hess, established them as antiestablishment members of the culinary world.In 1985, Hess became one of the founding members of the Culinary Historians of New York, an association of food professionals, historians, and others interested in studying and writing on the history of food. Karen Loft Hess (November 11, 1918–May 15, 2007) was a
"one of the best historical cookbooks ever" according to Catherine Iannuzzo. This book is a jewel. Being a 16th-17th century reenactor, I would not have thought that Martha Washington's cookbook would have become such a favorite of mine. The annotations by Karen Hess make it invaluable to anyone interested in historical cookery from the Elizabethan age onwards, and it is a darned good read, informative and fun even if you aren't. This is the book I will give someone who thinks they might possibly be vaguely interested in historical cookery and would like to learn more. It is very well-researched and there is something to learn on every page. I cannot recommend it highly enough.. JO from Chelsea said Classic Volume. I don't suppose we can say it too often but Martha Washington's Booke of Cookery was owned by Martha but wasn't written by her.What we have here are two culinary manuscripts that are Tudor-Jacobean (recipes dated circa 1580-16"Classic Volume" according to JO from Chelsea. I don't suppose we can say it too often but Martha Washington's Booke of Cookery was owned by Martha but wasn't written by her.What we have here are two culinary manuscripts that are Tudor-Jacobean (recipes dated circa 1580-1625) that were passeddown in the family of Martha Washington's first husband. Martha rec'd the manuscripts whenshe married Daniel Custis in 17Classic Volume JO from Chelsea I don't suppose we can say it too often but Martha Washington's Booke of Cookery was owned by Martha but wasn't written by her.What we have here are two culinary manuscripts that are Tudor-Jacobean (recipes dated circa 1580-1625) that were passeddown in the family of Martha Washington's first husband. Martha rec'd the manuscripts whenshe married Daniel Custis in 1749. She kept the two manuscripts until she gave them to NellyCustis, her granddaughter in 1799.The book is titled the way it is because mentioning Martha Washingtondraws attention to the volume and she was the most famous of the owners.(One should ignore the picture o. 9. She kept the two manuscripts until she gave them to NellyCustis, her granddaughter in 1799.The book is titled the way it is because mentioning Martha Washingtondraws attention to the volume and she was the most famous of the owners.(One should ignore the picture o. 5) that were passeddown in the family of Martha Washington's first husband. Martha rec'd the manuscripts whenshe married Daniel Custis in 17Classic Volume JO from Chelsea I don't suppose we can say it too often but Martha Washington's Booke of Cookery was owned by Martha but wasn't written by her.What we have here are two culinary manuscripts that are Tudor-Jacobean (recipes dated circa 1580-1625) that were passeddown in the family of Martha Washington's first husband. Martha rec'd the manuscripts whenshe married Daniel Custis in 1749. She kept the two manuscripts until she gave them to NellyCustis, her granddaughter in 1799.The book is titled the way it is because mentioning Martha Washingtondraws attention to the volume and she was the most famous of the owners.(One should ignore the picture o. 9. She kept the two manuscripts until she gave them to NellyCustis, her granddaughter in 1799.The book is titled the way it is because mentioning Martha Washingtondraws attention to the volume and she was the most famous of the owners.(One should ignore the picture o. "The "AHH HAA" of Historical Cooking" according to Kimberly Costa. This is the historical food researcher's answer to Oprah's "AHH HAA" moments in your life! Sit back and let MS. Hess fill you full of delight as you find out exactly where and how gingerbread got its beginnings and why do we call turkey, well, turkey. The amount of historic research and information is a true goldmine for one serious in their food history or for the novice who would just love to know where all our food preferences comes from. I am a teacher of historic foodways and tell each and every one of my students to start here first! You won't be disapointed.
For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, and apple cider. In paperback for the first time, Martha Washington'sBooke of Cookery is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her introduction. Martha Washington's recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. Handed down as a manuscript cookbook for generations, Martha Washington's Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook