SC - OOP question 1700's sources.

[Elaine Koogler]

Also, a number of these are available through Devra at Poison Pen Press.  In
fact, The Accomplisht Cook is available in another edition from her...I just
purchased it and it's very good!

Kiri

allilyn at juno.com wrote:

> Hi Helen,
>
> Here are some books from my library.
>
> Blencowe, Ann. THE RECEIPT BOOK OF ANN BLENCOWE. 1695. Northhamptonshire.
> Reprint, Susan J. Evans, Falconwood Press.
>
> Digby, Kenelme. THE CLOSET OF SIR KENELM DIGBY, OPENED, (1669) Reprint,
> Susan J. Evans, Falconwood Press.
>
> Driver, Christopher; and Berriedale-Johnson, Michelle . PEPYS AT TABLE.
> University of California Press. 1984. Quotes from Pepys diary mentioning
> food and more or less contemporary recipes with modern redactions. This
> book is small and does not contain much, and there are better books
> around that cover this time period. Still, there is nothing wrong with it
> except for the size. RECOMMENDED.
>
> Hess, Karen. MARTHA WASHINGTON'S BOOKE OF COOKERY. C. 1749. Columbia
> University Press, NY, 1981. A 17th century cookbook owned, not written by
> Martha Washington. Original recipes plus lots of commentary on food.
> HIGHLY RECOMMENDED.
> She can probably find this one in a good library.
>
> DeLaVarenne, Francis. THE FRENCH COOK. 1653.  Reprint, Susan J. Evans,
> Falconwood Press.  I really like this.
>
> The Lord Ruthuen. THE LADIES CABINET. Parts 1 & 3. London, 1655. Reprint,
> Susan J. Evans, Falconwood Press.
>
> May, Robert. THE ACCOMPLISHT COOK.  Reprint, The Fourth Edition 1678.
> Reprint, Susan J. Evans, Falconwood Press.
>
> Murrell, John. A DELIGHTFUL DAILY EXERCISE FOR LADIES AND GENTLEWOMEN.
> 1621. Reprint, Susan J. Evans, Falconwood Press.
>
> Quayle, Eric. OLD COOK BOOKS. An Illustrated History. E.P Dutton. 1978.
> An interesting book about historical cookbooks with some original recipes
> included. RECOMMENDED. Not by me. Have some zeroxes, but don't like--it's
> too narrow.
>
> SEVEN HUNDRED YEARS OF ENGLISH COOKING.  partial zerox, thru the 17th C.
> comment; originals, source,  and modern redactions.
> Also in a lot of libraries.
>
> Wheaton, Barbara Ketcham. SAVORING THE PAST. THE FRENCH KITCHEN AND TABLE
> FROM 1300 TO 1789. A Touchstone Book, Simon & Schuster, NY, 1983. A well
> written and put together book on French food/foodways. A small number of
> original recipes with modern redactions. RECOMMENDED.
>
> Wilson, C. Anne. (ed) THE APPETITE AND THE EYE. Edinburgh University
> Press. 1991. A collection of papers on the visual aspects of food and its
> presentation with their historic context. Not all are medieval.
> RECOMMENDED.
>
> While a lot of my books are the Falconwood reprints, available at
> Pennsic, there are probably other editions that her Reference Librarian
> can help her find.
> Regards,
> Allison,     allilyn at juno.com
>
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