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Field name | Value |
---|---|
Reference | Cookery A/KIT |
Library/Archive | Brotherton Library, University of Leeds |
Title | Apicius redivivus; or The cook's oracle: wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook [...] |
Author/Creator | Kitchiner, William |
Date | 1817 |
Collection | Cookery Collection |
Collection Overview | The Cookery Collection contains printed and archival material relating to food and cooking that dates from the late 15th century until the present day. The Printed Books sub-collection is principally made up from two separate collections. Blanche Legat Leigh, Lady Mayoress of Leeds, made a gift in 1939 of cookery books which included not only historical works published in Britain but also a large number of foreign, particularly Italian and French, works on cookery. John F Preston made another major gift in 1962. Among many other smaller gifts and bequests is that of over 100 Chinese cookery books, presented by Frank and Margaret Leeming. This collection contains works which date from the late 15th century until the present day on a variety of subjects, including gastronomy, home economics, medicine, confectionery, recipes, menus, and vegetarianism. |
Sub-collection | Cookery Printed Books |
Place of Publication | London, UK |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Health and Nutrition |
Subjects | cooking cooking techniques animal products commodity: bacon commodity: ham game seafood vegetables commodity: potatoes herbs British Imperial cookery global cuisine fruit condiments canning and preserving spices pickling liquors wine wine making tea desserts household remedies medicine domestic service recipes |
Cuisine | English cuisine; French cuisine |
Description | Published also under title: "The cook's oracle. Anon., by William Kitchener." Full title: "Apicius redivivus; or The cook's oracle: wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook; being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure... [etc.]" |
Countries | United Kingdom |
Places | London |
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Copyright and Source Archive | Material sourced from the Brotherton Library, University of Leeds |