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Editorial Reviews
About the Author
Peter Brears is former Director of the Leeds City Museums and one of England’s foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire.
Review:
4.8 out of 5
95.00% of customers are satisfied
5.0 out of 5 stars Detailed information and easy to read
A companion book to Peter Brears' Medieval tomb. Detailed information and easy to read.
5.0 out of 5 stars A trove!
This book is a TROVE. Beautifully illustrated too.
4.0 out of 5 stars Great Info
This is great information and background on the cooking of the time. Be aware it’s a huge beast of a book and not practical to use as a cookbook on the countertop. I take a photo of the recipe with my phone to follow along.
4.0 out of 5 stars Wonderful taste of Tudor Kitchens
This book gives a great overview of the kitchens in Tudor England, and not just for the royalty, the yeoman and farmer kitchens are included. There are some great recipes included to give you the real flavor of the period. I am looking forward to many hours of reading and cooking.
Well written history book with great recipes
A fascinating mixture of C16 and C17 domestic history with recipes and etiquette. The book is filled with anecdotes from contemporary authors describing dishes and feasts as well as detailed information on the construction, organisation and management of some very very large mass catering organisation. I particularly want to be invited to a dinner that starts with an arrow being pulled from the side of a life size pastry stag (causing a flood of claret), follows through with duel (using cannons) between a pastry castle and a pastry warship, and ends up with live frogs and birds being released from pies causing panic and darkness. The author comments that eventually order was restored. the frogs and birds put out, and the candles re-lit!!Many of the recipes are much more practical and quite delicious.
Hold the forks- but don't forget the shoulder napkin!
For those who would like to know how people really prepared and ate their food in the 16th and 17th centuries, this is a gold mine, a one-stop shop. In a thick book crammed with fascinating facts and recipes, you can find instructions on Tudor and Stuart table manners (forks were largely unknown, but unwashed hands were a no-no.) Did you know most fruit was considered unhealthy unless cooked first? Or that Shakespeare mistakenly referred to apricots growing in 14th century England when they were introduced into the royal gardens in the time of Henry VIII? I read this book too late to prevent cavaliers under siege from roundheads at Basing House in 1643 eating raw apples in my first novel... Recommended for anyone interested in the history of food, and production crews of future tv programs and films.
Food fit for Kings
This is a really good book, not only have you got fantastic recipes to try, reading about the kitchens and all the departments that went with them is a must for Tudor and Stuart historians. There was no popping down to your local supermarket for ingredients!!! I wonder if Henry VIII knew when he sat down to dine in winter at Hampton Court that his cooks were working in snowy conditions in the great kitchens!!!
Another “ Go to” reference book from Mister Brears.
The departmentalisation of each subject and the attention to detail makes this yet another “ Go to “reference book for any historical researcher of this period.
Visit the Prospect Books Store
Cooking & Dining in Tudor & Early Stuart England
BHD24433
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Product origin: United States
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