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Ralph Ayres' Cookery Book
Jane Jakeman
€ 26.79
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Description for Ralph Ayres' Cookery Book
Hardcover. 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. Editor(s): Jakeman, Jane. Num Pages: 88 pages, 72 colour illustrations. BIC Classification: 1DBKESF; 3JF; HBJD1; HBLL; HBTB; WBA. Category: (G) General (US: Trade). Dimension: 246 x 171 x 13. Weight in Grams: 456.
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.
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.
Product Details
Format
Hardback
Publication date
2006
Publisher
The Bodleian Library United Kingdom
Number of pages
88
Condition
New
Number of Pages
88
Place of Publication
, United Kingdom
ISBN
9781851240753
SKU
V9781851240753
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-41
About Jane Jakeman
Jane Jakeman is an Oxford author who edited another historical recipe book, the award-winning Kidder’s Receipts, for the Ashmolean Museum, Oxford
Reviews for Ralph Ayres' Cookery Book
"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
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