The Compleat Cook: Expertly Prescribing the Most Ready Wayes, Whether Italian, / Spanish or French, for Dressing of Flesh and Fish, Ordering / Of Sauces or Making of Pastry

W. M.'s "The Compleat Cook" is an intriguing culinary manual that artfully blends practical recipes with a rich tapestry of Jacobean culture. Written in the early 18th century, this book navigates the intricate balance between food preparation and the social rituals of dining, showcasing a range of sumptuous dishes. Employing a style that is both instructional and descriptive, W. M. immerses readers in the culinary language of the time, replete with poetic flourishes that elevate cooking to an art form. The book serves not only as a guide but also as a historical document that reflects the gastronomic practices and societal values of its era. W. M., whose full name remains a matter of intrigue, was likely influenced by the evolving culinary landscape of post-Restoration England, where the rise of the middle class began to transform the way food was prepared and consumed. A chef or possibly a household steward, W. M. merges personal experience with broader culinary trends, offering insights into the domestic life of the time and revealing a passionate commitment to the art of cooking that resonates through the pages. With its blend of historical context and practical wisdom, "The Compleat Cook" is a must-read for culinary enthusiasts and scholars alike. It not only serves as a delightful compendium of recipes but also provides a fascinating glimpse into the social dynamics of early modern England. Readers will find inspiration in its eloquence and a deeper appreciation for the culinary traditions that continue to shape our kitchens today.

© 2019 Good Press (E-bog): 4057664149558

Release date

E-bog: 20. november 2019