Description
Author:
Peachey, Stuart
Summary:
Farmhouse cookery in the early 17th Century, recipes and techniques. The objective of this book is to allow the reader to understand the diet of common farming folk and to be able to reproduce the period dishes they would have eaten. Reproducing a period dish can take place at a number of levels of accuracy from rearing a pig under period conditions to selecting an approximately appropriate joint from your local supermarket, cooking on a spit by an open fire to a modern electronic kitchen. This book will try to cater for all levels of realism.
Further details:
Softcover: 97 pages
Language: English
Illustrations: Black & White/Line Illustrations
ISBN-13: 9781858042237
Product Dimensions: 21.0 x 14.5 x 0.3 cm
Staff Comments:
This booklet and its companion volume are a result of the remarkable research carried out into the food stuffs that would have been produced on the Green Valley site during the farming year 1620 [cf Tales from the Green Valley DVD]. This 2nd volume presents more recipes (original and redaction) and includes information regards period fruit and the times during the year they would have been available and Festival dishes. Unfortunately this 2nd volume does not include the bibliography with the abbreviations presented in the first volume.
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