Victorian Cookbook

Additional Details

Description: Victorian food is far more interesting and relevant to the way we cook and eat today than many people imagine. Here, adapted and tested for easy use, and beautifully presented with specially commissioned color photographs and contemporary black-and-white illustrations, are over one hundred recipes suitable for family dinners or more elaborate entertaining. 

The Victorian Cookbook is divided into twelve chapters, each depicting a mouthwatering menu based on a contemporary event or occasion and each reflecting a different stratum of Victorian society. From the servants below stairs and the working-class owners of London's fast-food street stalls, to the affluent but economical middle classes and the much-loved Royal Household -- the book is packed with fascinating social and culinary details. 

Most of the delicious recipes have been selected from the works of popular contemporary cookery writers and chefs including Eliza Acton, Mrs. Beeton, Charles Francatelli (chef to the young Queen herself), Alexis Soyer (chef at the Reform Club for fifteen years) and Fannie Farmer -- director of the Boston Cooking School. 

Quails roasted in vine leaves, carrot soup a la Crecy, roast leg of lamb with garlic, brown bread souffle, suedoise of peaches -- Michael Boys has photographed over 75 dishes in authentic surroundings to complement this unique and irresistible book. 

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Condition: Good condition. Jacket has some minor laminate peeling.