Seven Centuries of English Cooking: A Collection of Recipes


Printed:	1992	Author:	Maxime De LA Falaise
Publisher:	Grove Press	ISBN:	0802132960
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Paperback, 242 pages, (September 1992), usually ships within 24 hours.
Amazon Review
Reviewer: Kurt A. Johnson from Downers Grove, Illinois, USA
This wonderful book is a history of English cooking from the fourteenth century to today, complete with recipes! Each of the five chapters examines how English cooking developed during that time, and is then followed by a great number of recipes organized into: soups, eggs, fish, poultry and game, meat, vegetables, desserts, sauces, breads and cakes, pickles and preserves, and forcemeats and garnishes (though not always in that order). The text is very well written and interesting, and the recipes are very good.
My one complaint against this book (1973 edition, but purchased here) is that the text runs so close to the binding that you have to stretch the book to read everything, and a paperback will not stand up to that for too long. But, that complaint aside, this is a great book, and I am very glad that I bought it (the Toad in the Hole was great, and I look forward to trying many other recipes). I highly recommend this book! REF 16