Average Reviews:
(More customer reviews)Peter Brears intersperses a thorough examination of Henry VIII's kitchens at Hampton Court with recipes drawn from period sources.
The palace kitchens at Hampton Court were a large-scale industrial enterprise that fed 600-1200 people every day - everyone from the lowliest servant to the King himself. The author does a grand job of describing how the system procured, stored, and prepared immense amounts of raw materials each day.
Interspersed with the description are recipes drawn from contemporary sources that are similiar to what might have been served at the palace. The author also covers Tudor table manners, etiquette, and the ceremony involved in feeding the monarch.
Click Here to see more reviews about: All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace
Highlighting the world's first professional kitchen, this volume showcases the massive galleys at Hampton Court Palace. Illustrating how kitchens originally built to supply the entire household of King Henry VIII were run, this guide dispells many of the misconceptions about the table manners, quality of cooking, and serving of meals in Tudor England. Authentic recipes-adapted for modern kitchens-from the period are featured, including Chicken Farced, Smothered Rabbit, and White Leach. Accentuated with striking visuals, this history revives the sights, sounds, and smells of the Tudor kitchen while conveying the daily life of the era's rich and poor.
0 comments:
Post a Comment