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Elinor Fettiplace's Receipt Book de Elinor…
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Elinor Fettiplace's Receipt Book (edição: 1987)

de Elinor Fettiplace (Autor)

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1304209,971 (4.41)2
Brilliantly compiled and presented by the celebrated biographer, Hilary Spurling, Elinor Fettiplace's Receipt Book has become a classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life. 'Hilary Spurling has done brilliantly ... Being both a scholar and a cook seems to be a rare combination than one might have expected.' Jane Grigson 'Few cookery books are as important or as fascinating as this ... (Hilary Spurling's) scholarly and practical skills combined make the book much more than an antiquarian curiosity. It is a cookery book to use.' Victoria Glendinning, The Times 'Hilary Spurling's research into Lady Fettiplace's family and background is stunning. She and her household do really come to life ... Hilary Spurling's pinpointing of her precise social standing and that of her intimates and acquaintances, of the kind of lives they led, consequently the kind of food they ate, the way it was prepared, preserved and so on, are all subjects of the greatest interest.' Elizabeth David… (mais)
Membro:catsidhe
Título:Elinor Fettiplace's Receipt Book
Autores:Elinor Fettiplace (Autor)
Informação:Viking Adult (1987), Edition: First Edition, 249 pages
Coleções:Cookery, Emma
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Elinor Fettiplace's Receipt Book de Elinor Fettiplace

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Exibindo 4 de 4
Old recipes upgraded with commentary. ( )
  ShelleyAlberta | Jun 4, 2016 |
The handwritten receipt book upon which this book is based was handed down in the family until it reached the author. How frequently does THAT happen? The result is the kind of cookbook I like: it gives the original recipes and a "working version", so one can easily compare the two and see how faithful the modern version is to the original. These recipes are interspersed with much interesting prose. The addition of a blank line between discussion of one recipe and the next would have vastly improved readableness. It also would have been more useful if the helpful comments re measures and approximations of Jacobean ingredients had been made more prominent and not buried in the text.
  ErstwhileEditor | May 11, 2011 |
Some recipes transcribed from a personal cookery manuscript, originally written down in 1604. Some commentary by the editor. Recipes are arranged seasonally. The biggest flaw is that some recipes were added at a later date and they are not always identified by the editor. A careful reading shows that "Chocolate Cream" was added in the 18th century and is not documentation for early use of chocolate in England.
  casamoomba | Nov 1, 2005 |
“…Hilary Spurling inherited from an old aunt a little leather-bound manuscript volume, which in fact contained all the recipes of someone called Elinor Fettiplace, who wrote it out in 1604. And so Spurling turned it into a book with about 200 of the recipes, with her comments and the background and history of Elinor Fettiplace and her family. Fettiplace was the daughter of a man who lived at Sapperton in Gloucestershire, so she came from a good country house background. She married into the Fettiplace family who were Oxfordshire gentry. This book enables you to see the Elizabethans through their food in a very intriguing way, and she actually tried out a lot of the recipes herself. They’re not just recipes for eating – there are recipes for medicine, and recipes for scent: Elizabethans loved to put very intense smells into pots which you could open up and the smell would come out.….” (Reviewed by Mark Girouard in FiveBooks).



The full interview is available here: http://fivebooks.com/interviews/mark-girouard-on-art-and-culture-elizabethan-eng... ( )
This review has been flagged by multiple users as abuse of the terms of service and is no longer displayed (show).
1 vote | FiveBooks | May 18, 2010 |
Exibindo 4 de 4
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» Adicionar outros autores (7 possíveis)

Nome do autorFunçãoTipo de autorObra?Status
Elinor Fettiplaceautor principaltodas as ediçõescalculado
Spurling, HilaryEditorautor secundárioalgumas ediçõesconfirmado

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Brilliantly compiled and presented by the celebrated biographer, Hilary Spurling, Elinor Fettiplace's Receipt Book has become a classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life. 'Hilary Spurling has done brilliantly ... Being both a scholar and a cook seems to be a rare combination than one might have expected.' Jane Grigson 'Few cookery books are as important or as fascinating as this ... (Hilary Spurling's) scholarly and practical skills combined make the book much more than an antiquarian curiosity. It is a cookery book to use.' Victoria Glendinning, The Times 'Hilary Spurling's research into Lady Fettiplace's family and background is stunning. She and her household do really come to life ... Hilary Spurling's pinpointing of her precise social standing and that of her intimates and acquaintances, of the kind of lives they led, consequently the kind of food they ate, the way it was prepared, preserved and so on, are all subjects of the greatest interest.' Elizabeth David

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