The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.
Catherine Dickens, under the pseudonym of Lady Maria Clutterbuck, wrote a little book called What Shall we Have for Dinner? Satisfactorily Answered by Numerous Bills of Fare for from Two to Eighteen Persons in 1851. It had two subsequent editions in 1852 and 1854. The foreword was contributed (anonymously) by her husband, Charles. Susan Rossi-Wilcox reprints this work and contributes an engaging study of the domestic arrangements of the Dickens household together with a culinary commentary on the recipes and foodstuffs mentioned in the original work.
Home cooking from a favourite region of France. 50 recipes.
In this history of the chestnut tree in all its varieties, Ria Loohuizen includes about 50 recipes for dishes as varied as a terrine of chestnuts and wild mushrooms, a breast of duck with chestnuts, pancakes made with chestnut flour, and the famous Italian chestnut cake, "Castagnaccio."
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