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Renters' Rights (11th ed.)
Janet Portman, Ann O'Connell
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R781
R670
Discovery Miles 6 700
Save R111 (14%)
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Ships in 10 - 15 working days
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Vegetarians have never had it so good: a wealth of new vegetable
types, skilled and inventive cooks delivering dishes from cuisines
unknown to our parents' generation, and new kitchen technologies
that deliver freshness and flavour inconceivable to the age of
castiron ranges and steaming boiling-pots. So, while today a
vegetarian can eat a light, exciting, fully flavoured and
satisfying meal which may be the envy of many a carnivore, everyone
will admit that the fate of a vegetarian or food-reformer in the
reign of Queen Victoria was possibly not so blessed. This little
book explores the recipes that were developed by, and available to,
the vegetarians of yesteryear. We will not pretend, nor does the
author, that every recipe is a culinary thrill but each does unlock
a certain secret about early vegetarianism, a movement that was of
much greater significance in the years before the First World War
than we sometimes acknowledge.The literature of vegetarian cookery
starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is
virtual blank until the second half of the nineteenth century when
vegetarianism became more widespread. This book offers a selection
of recipes culled from manuals dating broadly from 1856 to 1908. It
is arranged in logical chapters covering Soups; Salads; Beans,
Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and
Sausages; Moulds and Galantines; Pies and Pastries; Vegetable
Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing
with menus for banquets and celebrations including Christmas
Dinner. The recipes are offered in their original form with a
minimum of editorial suggestion as to how they may be achieved.
Clearly, the cooking was not very complicated.This book will be of
interest to those curious about the history of vegetarianism. Those
with longer memories will recall that vegetarian cooking, for
instance after the Second World War, was surprisingly tasty and
adventurous (they could work miracles with a nut cutlet). This book
will give some hint as to how they achieved their ends. "Early
Vegetarian Recipes" is another volume in "Prospect Books'" series
of little monographs on the food of our forefathers, "The English
Kitchen".
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