forme cury roll ancient von pegge samuel (20 Ergebnisse)

Zustand: New. In.

Zustand: New.

Zustand: New. In.

Zustand: New. In.

Taschenbuch. Zustand: Neu. The Forme of Cury | A Roll of Ancient English Cookery Compiled, about A.D. 1390 | Samuel Pegge | Taschenbuch | 648 S. | Englisch | 2011 | TREDITION CLASSICS | EAN 9783842432789 | Verantwortliche Person für die EU: tredition GmbH, Heinz-Beusen-Stieg 5, 22926 Ahrensburg, info[at]tredition[dot]de | Anbieter: preigu.

Zustand: New. In.

Zustand: New. In.

Buch. Zustand: Neu. Neuware - The Forme of Cury is a fascinating look at the culinary culture of medieval England. Compiled by the master cooks of King Richard II in the late 14th century, it is one of the oldest surviving cookbooks in the English language. This edition, presented to Queen Elizabeth by Edward Lord Stafford, is an important piece of culinary history and includes recipes for a wide variety of dishes, from porpoise and pheasant to blancmange and custard.

Taschenbuch. Zustand: Neu. The Forme of Cury; A Roll of Ancient English Cookery, Compiled about A.D. 1390 By The Master-Cooks Of King Richard II | in large print | Samuel Pegge | Taschenbuch | Englisch | 2023 | Megali Verlag | EAN 9783387314007 | Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Buch. Zustand: Neu. Neuware -Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.Books on Demand GmbH, Überseering 33, 22297 Hamburg 284 pp. Englisch.

London, Printed by J. Nichols, 1780, IV, XXXVI,161,(1 blank),(2 publisher's cat.) pag., 1 plate with facsimile recipe, 20 cent. boards with contemporary simple wrappers bound with, large octavo, untrimmed. = Bitting p.361. Rare first editon (with the dedication signed "the editor", later editions signed "S. Pegge"). A rare collection of medieval English recipes by "the chief Master Cooks of King Richard II", here first published by the Lincolnshire antiquary Samuel Pegge. Originally found on a fourteenth century scroll now in the John Ryland Library. The British Library states: "The Forme of Cury is the first English text to mention olive oil, cloves, mace, and gourds in relation to British food. Most of the recipes contain what were then luxurious and valuable spices, including caraway, nutmeg, cardamom, ginger and pepper. There are also recipes for cooking strange and exotic animals, such as whales, cranes, curlews, herons, seals, and porpoises." It also features some early pasta dishes. First blank repaired; occas. minor waterstains and spotting; without the portrait (of which Bitting states it is rare and dated 1785).

Full Calf. Zustand: Very Good. Signed association copy. iv, xxxvi, 188 pp., with the plate but without the final advert leaf or the portrait (although Bitting states this is rare and dated 1785). Bound in recent full calf with some mottling, gilt ruling to boards. Raised bands to spine with maroon leather title label. Blind-tooled turn-ins. New endpapers. Minor scattered spotting and some water staining throughout to the edges of the leaves not affecting the text, particularly affecting pages 129-152. Retained original armorial bookplate of Charles Mellish Esquire of Blythe, Notts. Ink dedication to Mellish on the title page from the dedicatee and owner of the original manuscript at the time of publication, Gustavus Brander. The Middle English word 'cury' here means 'cookery'. The book is based on a parchment roll, at the time owned by Gustavus Brander. The British Library states "The Forme of Cury is the first English text to mention olive oil, cloves, mace, and gourds in relation to British food. Most of the recipes contain what were then luxurious and valuable spices, including caraway, nutmeg, cardamom, ginger and pepper. There are also recipes for cooking strange and exotic animals, such as whales, cranes, curlews, herons, seals, and porpoises." Gustavus Brander F.R.S. (1720 â" 1787), was an English naturalist, with Swedish family roots. He was brought up as a merchant, and eventually became a director of the Bank of England. He was elected Fellow of the Royal Society in 1754, and was also a trustee of the British Museum. An attractive association copy. This edition has the dedication leaf to Gustavus Brander signed S. Pegge rather than 'the editor' identifying it as a later issue. Bitting, p.361; Maclean p.112; Oxford, p.108; Simon BG 1143; Vicaire p.669. 8vo.