Seven Centuries Cookbook from Richard II to Elizabeth II

by Maxime McKendry

Anglo-Saxon society has in recent years proceeded by leaps and bounds in its appreciation and adoption of foreign cuisines, and the more exotic the better. By contrast the long but much-maligned tradition of English cookery--which, to most people, including the Anglo-Saxons themselves, consists mainly of steak and kidney pie, roast beef and Yorkshire pudding, fish and chips, lamb and mint sauce, tripe and onions, and suet pudding--has been largely ignored, or at best dismissed as too bland. This book is a triumphant vindication of 7 centuries of English gastronomy. It corrects the commonplace conception of what the English culinary tradition represents. It enables readers to recognize their inherited attraction towards (among many other things) saffron, mace, nutmeg, cinnamon and sharp sauces; to understand the progress of certain dishes through various foreign influences to their final anglification; to try their hand at a medieval royal banquet, an Elizabethan nursery breakfast or an 18th century tavern lunch. The recipes are divided into 5 chronological sections, each section preceded by an introduction which gives an account of the fashions and changes in the food and drink of the period. Many of the dishes are simple to make; others have been included for the imaginative cook who will not balk at the thought of re-creating a dish from Henry IV's coronation feast or the Prince Regent's table at Brighton.

Genres: Cookbooks, History, Cooking, Nonfiction, Food, Food and Drink

240 pages, Hardcover

First published January 21, 1994

Reviews

[Hilary · Rating 5 out of 5]

Fascinating! Filled with tidbits to enliven history while making you feel hungry, adventurous or that your cooking is just boring... often on the same page! I read all the text, browsed the recipes making occasional mental notes to try (or avoid) certain things, and came away with a new appreciation of the cooks of old.

[Sarah · Rating 3 out of 5]

Fascinating versions of historical recipes, but hardly enough instructions or modern equivalents to actually cook them. An enjoyable read, but almost as much for what it reveals about fading high society in the late 20th century (de la Falaise) than about food.

[Ayne Ray · Rating 4 out of 5]

A vastly entertaining exploration of the culinary delights (or, on occasion, lack thereof) of 700 years of English cookery. From the heights of royalty to the lowest commoner, the author explores the breadth and depth of gastronomy, providing copious original recipes from all periods. One of the more interesting aspects of the book is the translation of the original language; for example, most contemporary cooks don’t begin a recipe with “Smite thee a fish,” and in many cases I had no idea whatsoever what some of the initial directions and ingredients were until the author told. Quirky and delightful.

[Jennifer · Rating 5 out of 5]

I've only made a couple of things from this so far, but it's definitely a keeper. My 12-yr old daughter, who dislikes most meatloaf recipes really loved the Meat Loaf with Almonds from 1381. Can't wait to try more dishes!

[Meg · Rating 3 out of 5]

The recipes from the 14th to the 16th centuries were most interesting. Oh, and if Michael Pollan thinks that nutritionists are a new-fangled breed we need only direct him to Andrew Boorde's 1542 tome, "A Dyetary of Helth".

[SFBlau · Rating 4 out of 5]

Authentic recipes with easy to follow redactions. Nice selection of dishes sure to delight the modern palate from each period. I'm pleased to add it to my shelf.

[Ting · Rating 4 out of 5]

Makes me want to cook Roast Beef and Yorkshire Pudding!!