Description

Book Synopsis
This new work by Peter Brears, perhaps Britain’s foremost expert on the historical kitchen, looks at these important elements of cooking and dining. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. There are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these. Here, Peter Brears has drawn a strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

Cooking and Dining in Medieval England

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    A Paperback / softback by Peter Brears

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      Book details

      Publisher Prospect Books
      Published 1 May 2012
      ISBN-13 9781903018873
      978-1903018873
      ISBN-10 1903018870
      Also in:
      General cookery and recipes

      Description

      Book Synopsis
      This new work by Peter Brears, perhaps Britain’s foremost expert on the historical kitchen, looks at these important elements of cooking and dining. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. There are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these. Here, Peter Brears has drawn a strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

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