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Culinary Jottings for Madras (Paperback, Facsimile of 1885 ed)
Loot Price: R425
Discovery Miles 4 250
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Culinary Jottings for Madras (Paperback, Facsimile of 1885 ed)
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Loot Price R425
Discovery Miles 4 250
Expected to ship within 12 - 17 working days
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'Wyvern' was a colonel in the Indian Army, long resident in Madras,
who whiled away his spare time writing about cookery in the "Madras
Athenaeum" and "Daily News". The upshot of his interesting hobby
was this book, which set out to instruct the memsahibs of the day
in the best ways to cope with Indian kitchen staff and cooking
arrangements and in how to produce decent English and French food
with local ingredients and imported supplies. It is a fascinating
hybrid, for it tells the modern reader a great deal about
Anglo-Indian cookery and gives a matchless description of Victorian
haute cuisine. There is possibly no better introduction to good
cookery than this book. So talented a teacher was 'Wyvern' that
eventually he came home to Britain and set up a cookery school in
London. His subsequent books, most notably "Commonsense Cookery",
were also models of their type, though in many respects never
improved on his first attempt published here.Leslie Forbes has
contributed a bravura introduction. She has herself travelled
widely in India and wrote an excellent book on Indian cookery as
well as a highly regarded radio series on the topic. The chapters
cover every aspect of the kitchen, from the cook and his
management, the store-room, and the batterie de cuisine, to all
dishes suitable for dainty dining, as well as excellent chapters on
'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There
are extensive model menus for parties of six or eight people, or
for 'Little Home Dinners'.Elizabeth David once said of this book:
'I should recommend anyone with a taste for Victorian gastronomic
literature to snap him up...His recipes are so meticulous and
clear, that the absolute beginner could follow them, yet at the
same time he has much to teach the experienced cook'.
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