Seven Centuries of English Cooking: A Collection of Recipes

by Maxime De La Falaise

The hundreds of recipes in Maxime de la Falaise’s delight­ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch.

The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language (“Take faire Mutton that hath ben roste . . .”) as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele­bration of the development of English cuisine.

Genres: Cookbooks, History, Cooking, Food, Nonfiction, Food and Drink

256 pages, Paperback

First published January 21, 1994

Reviews

[Hilary · Rating 5 out of 5]

Fascinating! Filled with tidbits to enliven history while making you feel hungry, adventurous or that your cooking is just boring... often on the same page! I read all the text, browsed the recipes making occasional mental notes to try (or avoid) certain things, and came away with a new appreciation of the cooks of old.

[Sarah · Rating 3 out of 5]

Fascinating versions of historical recipes, but hardly enough instructions or modern equivalents to actually cook them. An enjoyable read, but almost as much for what it reveals about fading high society in the late 20th century (de la Falaise) than about food.

[Ayne Ray · Rating 4 out of 5]

A vastly entertaining exploration of the culinary delights (or, on occasion, lack thereof) of 700 years of English cookery. From the heights of royalty to the lowest commoner, the author explores the breadth and depth of gastronomy, providing copious original recipes from all periods. One of the more interesting aspects of the book is the translation of the original language; for example, most contemporary cooks don’t begin a recipe with “Smite thee a fish,” and in many cases I had no idea whatsoever what some of the initial directions and ingredients were until the author told. Quirky and delightful.

[Jennifer · Rating 5 out of 5]

I've only made a couple of things from this so far, but it's definitely a keeper. My 12-yr old daughter, who dislikes most meatloaf recipes really loved the Meat Loaf with Almonds from 1381. Can't wait to try more dishes!

[Meg · Rating 3 out of 5]

The recipes from the 14th to the 16th centuries were most interesting. Oh, and if Michael Pollan thinks that nutritionists are a new-fangled breed we need only direct him to Andrew Boorde's 1542 tome, "A Dyetary of Helth".

[SFBlau · Rating 4 out of 5]

Authentic recipes with easy to follow redactions. Nice selection of dishes sure to delight the modern palate from each period. I'm pleased to add it to my shelf.

[Ting · Rating 4 out of 5]

Makes me want to cook Roast Beef and Yorkshire Pudding!!