Wormwood Cakes, Quodling Pie, Sosenga, Hennys en bruet …
Do you like to read old cookbooks and perhaps even yearn to cook some of the recipes, with their enticing names?
“A Hastiness of Cooks” takes you step-by-step through the process of recreating recipes like these for the modern table. By the time you reach the end of the book, you’ll be able to:
•Analyze the subtext of historical cookbooks, regardless of their culinary patrimony and time period
•Decipher archaic language
•Choose the correct equipment and ingredients
•Cook with a wood fire on a hearth or three stones on the ground
•Research historical accuracy via various print and online resources
And much more!