Foods of England Books
The classic big, big text. English food as it once was. The foods we've lost and forgot, with more than one thousand original receipts to make them.
Available in print or as an e-book.
The Lost Feast of Christmas
Food historian Glyn Hughes rediscovers the Old English Christmas, and the Older English Yule. Here are Kings and Puritans, Yule Babies, Christmas Pottage, Queen Victoria's mincemeat recipe, Christmas Cheese and Salmagundi. Here is Durham Fluffin, Pepper Cake, the shape for mince pies and nearly one hundred actual, original, dishes gleaned from from half-a-thousand years of English cookery books. Here you can rediscover the Spirit of Christmas Past and, I hope, make it part of Christmas yet to come. (You're excused putting tripe in the mincemeat, but if you really want to, you'll find the 1764 recipe here) Buy direct and save 15%
Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.
Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.
In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself.
Produced in conjunction with the University of Manchester John Rylands Library. Buy direct and save 15%
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Thursday 10 January 2019
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