Description
This is a reprint of a 1973 work published by Harper and Row. The complete subtitle reads as follows: 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. This engaging and attractive compendium of recipes, lore, and anecdotes draws on 150 sources and recounts the findings with good humor and plenty of details. The 300 recipes are presented in their original formats. Reproductions of old engravings of foods and utensils, along with contemporary quotations, fill the margins of every page. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)
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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 withThe 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.
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