did-you-know? rent-now

Rent More, Save More! Use code: ECRENTAL

did-you-know? rent-now

Rent More, Save More! Use code: ECRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

9780285638969

All the King's Cooks The Tudor Kitchens of King Henry VIII at Hampton Court Palace

by
  • ISBN13:

    9780285638969

  • ISBN10:

    0285638963

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2011-09-01
  • Publisher: Souvenir Press
  • Purchase Benefits
List Price: $26.61

Summary

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.

Author Biography

Peter Brears is the author of Cooking and Dining in Medieval England, The Country House Kitchen 1650–1900, and Stuart Cookery. He is an internationally acclaimed expert on food history as well as a museum and historic-house consultant. He participated in the restoration of Hampton Court Palace kitchens and holds cookery demonstrations there to show how Henry VIII’s meals were prepared.

Table of Contents

Introductionp. 1
The Counting House: The Hub of the Enterprisep. 9
Serving the Court: Numbers, Quantities, Costsp. 21
The Outer Court: Poultry, Bakehouse, Woodyardp. 29
The Greencloth Yard: Jewel House, Spicery, Chandleryp. 45
The Pastry Yard: Saucery, Confectionary, Pastryp. 55
The Paved Passage: Larders, Boiling House, Workhousesp. 75
The Hall-place and Lord's-side Kitchens: Boiling, Broiling, Roastingp. 88
The Privy Kitchen: Food for the Kingp. 109
Preparing for Dinner; Pantry and Cellarsp. 116
Serving the King: a Royal Ceremonyp. 122
Dining in Chamber and Hall: Etiquette and Ritualp. 132
The Recipes: A Practical Approach to Tudor Foodp. 144
Bibliographyp. 184
Notesp. 187
Acknowledgementsp. 193
General Indexp. 195
Recipe Indexp. 200
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program