| The Whole Body of Cookery Dissected (1682) Contributor(s): Rabisha, William (Author) |
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ISBN: 1903018110 ISBN-13: 9781903018118 Publisher: Prospect Books (UK) OUR PRICE: $40.50 Product Type: Paperback Published: March 2003 Annotation: The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a "broth or pottage called skink," to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs. |
| Additional Information |
| BISAC Categories: - Cooking | History - History | Europe - Great Britain - General - Political Science | History & Theory - General |
| Dewey: 641.5 |
| LCCN: 2006355457 |
| Physical Information: 1.44" H x 5.88" W x 8.72" (1.42 lbs) 389 pages |
| Themes: - Cultural Region - British Isles |
| Descriptions, Reviews, Etc. |
| Publisher Description: This cookery book went through five editions and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660s, and proved to be surprisingly influential over a very long period: there are examples of wholesale borrowing from his recipes as late as the middle |