| 1574
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| The Well-Kept Kitchen |
| In 1615 the poet and writer Gervase Markham published an extraordinary handbook for housewives, containing advice on everything from planting herbs and brewing beer to how the ideal wife should behave. |
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| 1575
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| The Joys of Excess |
| Samuel Pepys was a hearty drinker, eater and connoisseur of epicurean delights. These irresistible selections from his diaries provide a vivid picture of the joys of overindulgence
– and the side-effects afterwards. |
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| 1576
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| Everlasting Syllabub and the Art of Carving |
| Eighteenth-century housewife Hannah Glasse – ‘the first Domestic Goddess’ – serves up recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe
in Britain for ‘Curry the Indian way’. |
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| 1577
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| Recipes from the White Hart Inn |
| William Verrall, a redoubtable eighteenth-century landlord, trained under a continental chef and was determined to introduce the ‘modern and best French cookery’ to his customers. |
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| 1578
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| A Dissertation Upon Roast Pig & Other Essays |
| A rapturous appreciation of pork crackling and a touching description of hungry London chimney sweeps are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. |
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| 1579
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| The Pleasure of the Table |
| Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time, and the delightful writings in this selection are a hymn to the art of eating well. |
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| 1580
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| The Elegent Economist |
| Eliza Acton’s crisp, clear, simple style and foolproof instructions established the format for modern cookery writing. Discover recipes for ‘superlative mincemeat’ and ‘Baron Liebig’s Beef Gravy’ among many others. |
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| 1581
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| The Chef at War |
| The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of the time he spent trying to improve the diets of soldiers fighting in the Crimean War. |
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