Wormwood Cakes, Quodling Pie, Sosenga, Hennys en bruet … Do you like to read old cookbooks and perhaps even yearn to cook some of the recipes, with their enticing names? “A Hastiness of Cooks” takes you step-by-step through the process of recreating recipes like these for the modern table. By...
Wormwood Cakes, Quodling Pie, Sosenga, Hennys en bruet …
Do you like to read old cookbooks and perhaps even yearn to cook some of the recipes, with their enticing names?
“A Hastiness of Cooks” takes you step-by-step through the process of recreating recipes like these for the modern table. By the time you reach the end of the book, you’ll be able to:
•Analyze the subtext of historical cookbooks, regardless of their culinary patrimony and time period
•Decipher archaic language
•Choose the correct equipment and ingredients
•Cook with a wood fire on a hearth or three stones on the ground
•Research historical accuracy with various print and online resources
And much more.
“A Hastiness of Cooks” is not just for chefs and cooks. Living-history interpreters, battle re-enactors, writers of fiction and nonfiction, historical archaeologists, historians, artists, and just about anyone interested in how people cooked and ate in the past will find much meat (and vegetable) in this concise handbook.
