Domestic Economy, and Cookery, for Rich and Poor - Containing an Account of Best English, Scotch, French, Oriental,

Klappentext The best-selling cookery book before Mrs Beeton, Rundell's book was first published in 1806 and remained in print until 1893. Zusammenfassung Maria Eliza Rundell (1745–1828) was a phenomenally successful cookery writer. The first edition of this work was published in 1806, with improved and illustrated editions following regularly. The 1827 edition is reissued here, and is a fascinating source for social historians about standards of living and fashions in food. Inhaltsverzeichnis Preface; 1. Domestic economy and cookery; 2. The table; 3. Linen; 4. Tea table; 5. Breakfast table; 6. Balls; 7. Tea; 8. Coffee; 9. Chocolate; 10. Carving; 11. Salads; 12. Dinners for the middling orders; 13. Advice to cooks; 14. A short manual of vivres, and some of the relative prices; 15. Oriental cookery; 16. Observations upon salt; 17. Mustard; 18. Vinegars; 19. Pickles; 20. Ketchups and essence; 21. Fish; 22. Shell-fish; 23. Sauces; 24. Soups; 25. Vegetable soups; 26. Beef; 27. Veal; 28. Mutton; 29. Lamb; 30. Venison; 31. Pork; 32. Poultry; 33. Ducks; 34. Pigeons; 35. Game; 36. Flour and bread; 37. Cakes; 38. Beer; 39. Pastes; 40. Creams; 41. Preserves, candies, pastes, drops, marmalades, etc.; 42. Ices; 43. Compotes; 44. Vegetables; Index.

Product details

• Authors: Maria Eliza Rundell, Rundell Maria Eliza
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Paperback / Softback
• Released: 28.03.2012
• EAN: 9781108047616
• ISBN: 978-1-108-04761-6
• No. of pages: 702
• Series: Cambridge Library Collection -; Cambridge Library Collection - British and Irish History, 19th Century
• Subjects: Guides > Food & drink > International cuisine; Humanities, art, music > History > General, dictionaries; HISTORY / Social History, Social & cultural history, c 1800 to c 1900, 19th century, c 1800 to c 1899, 18th century, c 1700 to c 1799, National & regional cuisine, Social and cultural history, National and regional cuisine, C 1700 To C 1800, COOKING / Regional & Cultural / General