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Ralph Ayres' Cookery Book (Hardcover) Loot Price: R426
Discovery Miles 4 260
Ralph Ayres' Cookery Book (Hardcover): Jane Jakeman

Ralph Ayres' Cookery Book (Hardcover)

Jane Jakeman; Introduction by David Vaisey

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Loot Price R426 Discovery Miles 4 260

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Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in "Ralph Ayres' Cookery Book,"
If you've ever wondered what a London Wigg was or why plum cake does not actually contain plums, "Ralph Ayres' Cookery Book" will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus librarian David Vaisey.
A captivating glimpse into the world of eighteenth-century food and the culture of academia's apex, "Ralph Ayres' Cookery Book" is a valuable and engaging historical chronicle of British cuisine. It will appeal to social and culinary historians, as well as to the many lovers of griskin andcollops.


Imprint: Bodleian Library
Country of origin: United Kingdom
Release date: October 2006
First published: November 2005
Editors: Jane Jakeman
Introduction by: David Vaisey
Dimensions: 250 x 176 x 12mm (L x W x T)
Format: Hardcover - Sewn / With printed dust jacket
Pages: 88
ISBN-13: 978-1-85124-075-3
Categories: Books > Humanities > History > World history > 1750 to 1900
Books > Humanities > History > British & Irish history > General
Books > Humanities > History > History of specific subjects > Social & cultural history
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General
Books > History > British & Irish history > General
Books > History > History of specific subjects > Social & cultural history
Books > History > World history > 1750 to 1900
Books > Food & Drink > General cookery > General
LSN: 1-85124-075-6
Barcode: 9781851240753

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