Description
Book SynopsisFor all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking.
Trade ReviewSuitable for both the armchair historian and food enthusiasts, this title examines cooking and food as a way to explore the lives and experiences of the people both cooking and eating in Europe from 1650- 1850. Food historian Day sections the book into three distinct periods, and an introductory section discusses new ingredients and culinary techniques and equipment from the period. Almost 200 recipes are included, and all can be prepared using modern kitchen equipment, though a brief appendix is included listing suppliers of equipment and ingredients for the more confident chefs. A glossary of terms is also provided. * Reference & Research Book News *
Table of ContentsList of Recipes Glossary Series Forward Preface Introduction The Baroque and Rococo Era, 1650-1750 Reign of Louis XV to the French Revolution, 1750-1800 The Reign of Napoleon to the Victorian Era, 1800-1850 Appendix: SUPPLIERS OF EQUIPMENT AND INGREDIENTS Notes Bibliography Index
