Georgian Cookery: Recipes and History (None)

Contains over 50 recipes from the 18th century - all of which can be reproduced in the modern kitchen. The recipes include dishes such as Oyster Loaves, Beetroot Pancakes, Jugged Pigeons and Strawberry Fritters. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette. As well as looking at what people ate in Georgian England, it explains how the rapid development of scientific and technological discoveries affected both the preparation of food, and the quality of food itself. The book also examines how the increase in literacy led to a new phenomenon - Cookery books. It is fully illustrated with full color photographs and woodcuts.