The Compleat Cook: Expertly Prescribing the Most Ready Wayes, Whether Italian, / Spanish or French, for Dressing of Flesh and Fish, Ordering / Of Sauces or Making of Pastry

In "The Compleat Cook," W. M. presents a comprehensive guide to culinary practices of the 17th century, blending practical recipes with insightful commentary on the art of cooking. The book reflects a meticulous literary style, characterized by clear instructions and an extensive vocabulary that appeals to both culinary novices and seasoned chefs. Set against the backdrop of a burgeoning culinary revolution, it provides readers with a window into the flavors and techniques that defined the period, while also addressing the societal aspects of dining and hospitality in early modern England. W. M., with his background steeped in culinary tradition, captures the essence of a time when household cooking began to shift from mere sustenance to an art form. The author's experiences in the kitchens of nobility and his observations of evolving tastes influenced his dedication to documenting these recipes and techniques. His passion for gastronomy is evident, drawing from rich historical and cultural resources that inform every page of his work, making it a vital contribution to literature on food history. This book is recommended for anyone interested in the historical progression of cooking, culinary enthusiasts eager to explore traditional recipes, or scholars seeking to understand the socio-cultural implications of food in past societies. "The Compleat Cook" serves not only as a recipe book but as a testament to the enduring interplay between culture and cuisine.

© 2022 DigiCat (Rafbók): 8596547248637

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Rafbók: 4 september 2022