THE CORNUCOPIA: Being a Kitchen Entertainment and Cookbook

by Judith & Marguerite Shallet Herman ‧ RELEASE DATE: Oct. 31, 1973

Five centuries of recipes selected from extant writings of chefs and gourmets from 1390 to 1899, being an attractive, amusing compilation of dishes and contemporary commentaries. The authors, happily, do not chatter but lead off smartly with, of all things, the once and future potato (a Mrs. Blencowe in 1694 tossed off a neat potato pudding; a Dr. Trail, in 1869, reported on the Saxony way with the tuber and cheese). Then follow dusters of recipes for all manner of core viands, vegetables, fruits and confections. Certainly a generous portion of the recipes are a mite bizarre (although there are doubtless those few who yearn to stuff a goose neck). However, the authors insist the dishes are workable and, for the adventurous and imaginative cook, this is probably true, and haut chefs may find inspiration to launch new creations from the very general directions. With a truly handsome format featuring many engravings, this is a fine staple for culinary historians and practitioners -- and an exemplary gift.

Pub Date: Oct. 31, 1973

ISBN: 0873282132

Page Count: -

Publisher: Harper & Row

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1973

Categories: NONFICTION