by
Vogler, Pen, author.
Call Number
641.5942 VOG
Publication Date
2016
Summary
CAKES, BAKING, ICING & SUGARCRAFT. Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the cookies enjoyed by Fanny in 'Mansfield Park'.
Format:
Books
Relevance:
3.7063
by
Soyer, Alexis, 1809-1858.
Call Number
ARC 641.5 SOY
Publication Date
1861
Summary
One of the most popular cookbooks of the 19th century, originally dictated to the maids in the Reform Club kitchen, which Soyer collaborated in designing and where he cooked 1837-50. Includes a plan of the Reform Club kitchen, plus a folding menu from the Club.
Format:
Books
Relevance:
3.4424
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by
Hillary, Nunn, editor.
Call Number
XX(309171.1)
Publication Date
2023 2022
Summary
In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political.
Format:
Electronic Resources
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0.4034
by
Spurling, Hilary.
Call Number
ARC 641.5942 SPU
Publication Date
1986
Format:
Books
Relevance:
0.3428
by
Brantlinger, Patrick, 1941-
Call Number
823.809 21
Publication Date
1998
Format:
Electronic Resources
Relevance:
0.2513
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