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Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes
by Ruth Anne Beebe
Product Group: Book
Publisher: David R. Godine (1976)
ISBN: 0879231955
EAN: 9780879231958
Hardcover: 92 pages
SKU: 2AB1-137-7-0408
Condition: VG+ VG
Comments: Clean copy, no markings by previous owners; Dust jacket slightly rubbed and soiled, diagonally edge-clipped; Very little age-toning; Corners and ends of spine lightly bumped; Tight copy. *International Buyers Welcome!* (except for prohibitively heavy items, as noted) - Satisfied customers in over 40 countries! We ship quickly and guarantee satisfaction. Your purchase helps support a U. Chicago student
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Editorial Reviews
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Product Description
A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. In addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. There is much more to this cuisine than the expected meat and Shepherd's pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to "fry an egg as round as a ball." In addition to the recipes, the book offers sample menus, a glossary, an index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.
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Customer Reviews
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Less adaptation than imagination
Rating  (2)
Date: 2002-10-17
40 out of 42 customers found this reveiw helpful
While the author of this work seems as if she means to be sincere, sincerity is not enough when your purported goal is to "adapt Elizabethan recipes for modern kitchens". More attention to accuracy in the redactions (conversion to modern recipes) and authenticity of the results would have been a better goal. The individual recipes quote "originals" with no notation as to where the original source came from (which book?), leaving no idea as to whether they have been quoted accurately. The adapted recipes not only jump to some pretty wild conclusions as to what the finished dish was intended to be, but in some cases contain wildly different ingredients than were quoted in the original recipe, with no explanation. There are also giant leaps from a baked dish (in the original) to a boiled one (in the adaptation), or vice versa. This might pass muster as a "popular" book for those who have no serious interest in authenticity in historical recreation of recipes, if it were not for the author's repeated claims as to scholarship and accuracy. Not recommended for the serious food history buff or re-enactor. I might give this to someone with a mild interest in the subject, but only with a warning about lack of historical accuracy. She even manages to perpetuate the tired, old myth of spices being used "to cover up the taste of bad meat". Nothing could be further from the truth.
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Food for the soul
Rating  (4)
Date: 2002-02-23
0 out of 1 customers found this reveiw helpful
This book is very good it gives explict detail and very easy direction.
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