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, contemporary black-and-white illustrations, are over 100 recipes suitable for family dinners or more elaborate entertaining. This cookbook is divided into 12 chapters, each depicting a mouthwatering menu based on 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 inclucing: 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 0 Drector of the Boston Cooking School. Wonderful book that is a Great addition to any collection.
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