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The Italian Way
The Italian Way:
Italian Recipes in Old English Cookery Books (1600 – 1825) Italian cookery has a long history in Britain stretching back to the Romans who brought several food stuffs into these islands such as: garlic, onions, shallots, leeks, etc. This book moves forward several hundred years to look at early English cookery books of the 17th and 18th century. In these books Italian recipes are second only in number to French recipes. To accompany the recipes, paintings of food, kitchen scenes, etc by Italian artists are included. There is a comprehensive bibliography. Compiled, edited, designed and published by Paul Brewin.
Hardback, 187 pages, 21 x 15 cm.
Available on Amazon, please click the cover image (where one can look inside the book and see example pages).
Contact:
info@britishcookery.co.uk
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