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The Horizon Cookbook Illustrated History and Eating and Drinking Through the Ages, 2 Volume Slipcased Set, 1968, color plates.
(please click More Photos above to see individual books included in this set)
Amazing Topics Ranging from culinary habits of Egypt and the pharaohs to the middle ages in the influences of food and culture to the Renaissance, to a discussion of the pleasure loving Tuscans, the people of Florence and how their love of food evolved into an a masterpiece. Then the history of the spice trade is followed as merchants travel around the world for new and interesting tastes, including the far east, the near East, France, Germany, in a Spanish kitchen, a trip to Budapest, a discussion of absinthe, English cuisine, and much more. The above topics are discussed in volume I of this two volume set and are generously illustrated with full color plates.
In volume II, a wide variety of interesting recipes are presented. Recipes such as:
- braised duck with pear and chestnuts,
- kimchi
- tapenade
- blini
- hassentfeffer - Greeks thought eating hare caused insomnia. Romans ate it for seven days to cure ugliness. Germans are content to enjoy it as below
- Lancashire hot pot
- bigos - the ancient manors of the Polish nobility were often the scene of great hunting parties. The dish traditionally served to the ravenous hunters was bigos washed down with great quantities of vodka.
- farofa stuffing - the Christmas turkey is so highly regarded in Brazil that it often rates two stuffings, one for the gullet and one for the cavity. The common ingredient in both recipes is manioc flour, ground from Brazil's chief staple, the manioc root. Toasted, it is the farofa of of the first recipe. The chestnuts which flavor the second are descendents of trees planted centuries ago by colonists from Spain. Both there and in Brazil than that still serves as a nourishing and abundant staple of the peasant diet.
- Brazilian chestnut stuffing
- fricassee with apricots - The Romans discovered the apricot during their campaigns in Armenia. They dubbed it praecocia because of its precious June ripening, and by the first century A.D. they had succeeded in transplanting it to their capital. Apicius recommended combining the fruit with pork as follows...
- Coventry God cakes - on New Year's Day and Coventry it was once customary for children to visit their god parents, who would bless them and give them God cakes. These rich current tarts are triangular in shape, the three corners possibly representing the spires of Coventry churches. They were sold by fancy bakers and street peddlers at prices running from a halfpenny to a pound.
- maids of honor - legend has it that a penny wise pastry maker from 16th century Richmond, capitalizing on snob appeal of the town's renowned palace, named his confection maids of honor after the women at court, and eventually sold the recipe for a royal 1000 pounds. Another asserts that Anne Boleyn invented the tiny tarts to win Henry VIII's heart, and succeeded in elevating herself from maid of honor to Queen
These are just a few of the fun bits of history in relation to food and other cultures that await you in this amazing two volume set of books, 768 pages including index, in excellent condition with light wear to slipcase only
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