The Cornucopia: Being a Kitchen Entertainment and Cookbook Review

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(More customer reviews)First published in a single volume in 1973, The Cornucopia: Being A Kitchen Entertainment And Cookbook is a thoroughly annotated collection of five centuries of European and American culture focusing upon the perspective of the chef and the gourmet. Composed of entries from over 150 sources, ranging in origin from the years 1390 to 1899, The Cornucopia is a treasury of food lore, cultural mementos, luscious drinks, and exquisite recipes, such as Economist's Pudding, Venison Pasty, Spider Corn Cake, and much more. A handful of black-and-white illustrations round out this venerable kitchen classic.

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The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred delectable recipes, given in their original format. From a 1598 recipe for "four and twenty blackbirds baked into a pie," to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named "the Bosom Caresser" (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.