Ralph Ayres' Cookery Book

Name: Ralph Ayres' Cookery Book
Brand: Hachette Aotearoa New Zealand
SKU: 9781851240753
Price: 54.99 NZD
Availability: OutOfStock

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Summary

Ralph Ayres' Cookery Book offers a fascinating glimpse into 18th-century culinary practices, presenting a collection of recipes that represent the flavours and tastes of the time. Documenting a variety of dishes ranging from everyday fare to more elaborate preparations, the book serves as both a historical account and a practical guide for those interested in traditional cooking techniques.
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Format: Hardback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you have an interest in historical cooking methods or traditional 18th-century recipes. It offers a unique glimpse into culinary history and the everyday meals of the past, making it perfect for history enthusiasts or those who love experimenting in the kitchen with vintage flair.

Ralph Ayres' Cookery Book

Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.

Description

Ralph Ayres' Cookery Book by Ralph Ayres offers a fascinating insight into the eighteenth-century kitchen. Ralph Ayres was the head cook at New College in the 1770s, a period of great interest to social and culinary historians. The book includes recipes for famous dishes such as Quaking Pudding and Oxford Sausages.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Ralph Ayres' Cookery Book is praised for its charm and beauty, offering not only an intriguing look into historical recipes but also delight in the writing style itself. The presentation is engaging, and while it might not cater to modern nutritional standards, it captivates with its historical context and elegant compilation. The book features appealing dishes like quince marmalade and gingerbread glazed with dark ale, paired with botanical illustrations that enhance its visual appeal.

Book Details

INFORMATION

ISBN: 9781851240753

Publisher: Bodleian Library

Format: Hardback

Date Published: 31 October 2006

Country: United Kingdom

Imprint: Bodleian Library

Illustration: 72 Illustrations, color

Contributors:

Edited by Jane Jakeman
Introduction by David Vaisey

Audience: General / adult

DIMENSIONS

Spine width: 12.0mm

Width: 176.0mm

Height: 250.0mm

Weight: 472g

Pages: 88

Collections

Cook Books & Recipes Cooking & Food European History History & Military Non-Fiction

About the Author

Jane Jakeman is an Oxford author who edited another historical recipe book, the award-winning Kidder's Receipts, for the Ashmolean Museum, Oxford.