-------- Original Message -------- Subject: New C18 Cookbook Date: Mon, 06 Aug 2007 14:25:00 -0400 From: John Sitter <jsitter at ND.EDU> Reply-To: 18th Century Interdisciplinary Discussion <C18-L at lists.psu.edu> To: C18-L at LISTS.PSU.EDU References: <C18-L%200708060001356499.391F at LISTS.PSU.EDU>
I highly recommend to colleagues interested in the history of cooking a new book by Vincent DiMarco called "Egg Pies, Moss Cakes, and Pigeons Like Puffins: Eighteenth-Century British Cookery from Manuscript Sources." Since it is published by iUniverse, publicity will be scarce, but it contributes new material to our field and is well worth acquiring. The mss. have been meticulously edited and the recipes kitchen-tested. (I can testify personally to the success of a few of them.) It is available through Amazon, B&N, etc. Here is the publisher's description:
"In this comprehensive and historically rich study, author Vincent DiMarco shares three original, never-before published cookery manuscripts from eighteenth-century England. Taken from the author's private collection, the manuscripts contain over five hundred recipes in their original form, but DiMarco further enhances the text with expert commentary and revitalizes one hundred of the recipes for today's kitchen with modern instructions. Originally written by authors who were accomplished householders and talented cooks, the manuscripts detail the culinary customs that were highly valued by family and friends and were intended to be passed to subsequent generations. To enhance the hundreds of culinary and 'domestic' recipes contained in the collection, DiMarco provides an overview of the recipes, explains their ingredients, describes cooking methods and kitchen equipment, and points out traditional and innovative features. He then offers modern adaptations of many of the recipes and provides U.S. measurements along with British equivalents. Rich in detail and brimming with culinary history, this collection offers a unique social and cultural perspective into eighteenth century British food and tradition and provides the contemporary adaptations that bring that tradition to life."
--John Sitter