Author: Eliza ActonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
Book Description
Modern Cookery, for Private Families
Author: Eliza ActonModern Cookery, for Private Families
Author: Eliza ActonModern Cookery, for Private Families
Author: Eliza ActonPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 742
Book Description
Modern Cookery
Author: Eliza ActonPublisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 718
Book Description
Modern Cookery for Private Families
Author: Eliza ActonPublisher: Equinox Publishing (Indonesia)
ISBN: 9781781798911
Category :
Languages : en
Pages : 544
Book Description
Modern Cookery for Private Families was first published in 1845. Eliza Acton expanded it ten years later, enlarging a number of sections and adding an interesting chapter on foreign and Jewish cookery. This reprint is of the expanded edition and includes all the splendid engravings of the original.
Simple French Cooking
Author: Xavier Marcel BoulestinPublisher:
ISBN:
Category : Cookery, French
Languages : en
Pages : 144
Book Description
The English Bread-Book for Domestic Use
Author: Eliza ActonPublisher: Hardpress Publishing
ISBN: 9781314984705
Category : History
Languages : en
Pages : 254
Book Description
This is a reproduction of the original artefact. Generally these books are created from careful scans of the original. This allows us to preserve the book accurately and present it in the way the author intended. Since the original versions are generally quite old, there may occasionally be certain imperfections within these reproductions. We're happy to make these classics available again for future generations to enjoy!
Acquired Taste
Author: T. Sarah PetersonPublisher: Cornell University Press
ISBN: 9780801430534
Category : Cooking
Languages : en
Pages : 292
Book Description
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
The Elegant Economist
Author: Eliza ActonPublisher: Penguin UK
ISBN: 014196698X
Category : Cooking
Languages : en
Pages : 147
Book Description
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.
The Real Mrs Beeton
Author: Sheila HardyPublisher: The History Press
ISBN: 0752466801
Category : History
Languages : en
Pages : 221
Book Description
Eliza Acton is the forgotten hero of our culinary past. A debt of gratitude to her is what Delia Smith, Elizabeth David and Mrs Beeton have in common. She was the original and best: the first cook to write recipes in a clear, modern format, one of the few Victorian ladies whose legacy has lasted well into the twenty-first century and whose recipes are still used in thousands of kitchens today. In this absorbing first biography, Sheila Hardy creates a richly painted narrative of how a young woman produced the first cookery book for general use and changed history. She provides a rich background to Eliza's success, not only as the little-known mother of modern cookery, but as a poet and a campaigner for healthy eating. She introduced us to curry, chorizo and gluten-free diets 150 years before they became fashionable. She knew Charles Dickens, and her family life was possibly an inspiration for several of his plots. She had a fascinating career, and this brilliantly researched biography is a must for anyone interested in food and cookery, or simply as an insight into the life of a modern lady who was years ahead of her time.