Description
Discover the culinary heritage of the 18th century with 'Ralph Ayres' Cookery Book'. This exquisite volume, published by Bodleian Library Publishing in 2007, invites you into the authentic world of historical cooking. Ralph Ayres, the head cook at New College during the 1770s, offers a unique glimpse into the flavors and kitchen techniques of his time. Experience over thirty original recipes, including iconic dishes like Quaking Pudding and Oxford Sausages, which reflect not only the gastronomic traditions of the era but also the social customs that shaped them.
Whether you're a culinary historian, a passionate home cook, or just someone curious about historical recipes, this book serves as your guide to classic dishes that have stood the test of time. The expertly sewn format ensures durability, making it a perfect addition to any kitchen library or a cherished gift for food enthusiasts.
As you delve into its pages, you will appreciate the art of 18th-century cooking and the intriguing stories behind each recipe. This book is a must-have for anyone interested in traditional cuisine and the evolution of cooking throughout history. Join the journey through time and make history deliciously accessible today!
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled. Condition: BRAND NEW. ISBN: 9781851240753.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781851240753
Format: Sewn
Year: 2007
Publisher: Bodleian Library Publishing
Description:
Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
Whether you're a culinary historian, a passionate home cook, or just someone curious about historical recipes, this book serves as your guide to classic dishes that have stood the test of time. The expertly sewn format ensures durability, making it a perfect addition to any kitchen library or a cherished gift for food enthusiasts.
As you delve into its pages, you will appreciate the art of 18th-century cooking and the intriguing stories behind each recipe. This book is a must-have for anyone interested in traditional cuisine and the evolution of cooking throughout history. Join the journey through time and make history deliciously accessible today!
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled. Condition: BRAND NEW. ISBN: 9781851240753.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781851240753
Format: Sewn
Year: 2007
Publisher: Bodleian Library Publishing
Description:
Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.