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OverviewFirst published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences. These are the recipes of a practical cook, collected, tried and commented upon with meticulous care. Furthermore the book also tells us about Rebecca, her family, friends, servants, her kitchen and even the silver she used as hostess to many guests throughout her life in Westbury, Bucks, in London and in Houghton Regis, Beds. Madeleine Masson in her introduction is able to set Rebecca Price’s work in a scholarly historical context to give a lively account of her family background. This book will be a useful resource for collectors of cookery books and also for social historians and students of food history. Full Product DetailsAuthor: Rebecca Price , Madeleine MassonPublisher: Taylor & Francis Ltd Imprint: Routledge ISBN: 9781032371290ISBN 10: 1032371293 Pages: 376 Publication Date: 30 October 2024 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Forthcoming Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsFamily Tree of Rebecca Price Family Tree of Brandreth Family Acknowledgements Introduction 1. Using Rebecca Price’s Receipts 2. A Note on the Adaptation of the Wine-Making Receipts 3. The Receipts (Recipes) Glossary to the Receipts Biographical Notes Appendix I Appendix II Bibliography Culinary IndexReviewsAuthor InformationRebecca Price Complied & Introduced by Madeleine Masson Tab Content 6Author Website:Countries AvailableAll regions |
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