A few years ago, I was in a a pub (nothing new there) and noticed - high on a shelf - a book entitled '700 Years of English Cooking'.I had to have it, so I asked the landlord if I could buy it, and he said yes, but it was glued to all the other books AND the shelf, to stop it falling on someone's head.
About a week ago, I remembered it, and went to 'Alibris' Books (SO much better than Amazon or Abe) and found various copies, one of which I bought for 99p plus postage (Amazon wanted about £25). It arrived this morning.
I just cannot wait to try out some recipes and read the history. This is my last post for a few days, but would you like some 700 year-old recipes upon my return?
At least the ingredients will be fresh... ish.
Yes we would! Have a good trip both of you.
ReplyDeleteYes please. It may make up in some small way for the intense disappointment of throwing out, today, my unflowering artichoke. Clearly it found my lifestyle neither as compact nor as adorable as yours. Have a good trip.
ReplyDeleteOh yeah!
ReplyDeleteOkie dokie. It struck me as a good title to give to a French friend as a form of punishment (or suggestion thereof), but - of course - most of the recipes came from France in the first place. '40 years of English Cooking (1930 - 1970)' would be a more daunting title... or '700 Years of Scottish Cooking', just to punish the frogs for their allegiance to the Jocks all those years ago.
ReplyDeleteI'm really looking forward to 'English Cooking with Tom '. Will you be doing it Nigella stylee, with lots of licking of lips and salivating or with lots of swearing a la Gordon Ramsey ?
ReplyDeleteSichere Fahrt.......if you'll pardon the expression. XXXX
That should be quite some book. What 700 years are they talking about?
ReplyDeleteEnjoy your vacation and come back with some good stories. You always have some great ones and I am sure this trip will be fodder for quite a few.
I trust that 'Ye olde beens upon toaste' is amongst the early recipes.
ReplyDeleteYes please. I'm always on the lookout for "new" recipes.
ReplyDeleteYes please - as long as it is not something revolting like pigeon livers or pig's snout. (They used to sell the latter in the pork shop when I was a child - and it was not 700 years ago although sometimes it feels as though it was.)
ReplyDeleteIs it back to Germany for more work on the nashers? If so then I shall expect a few broths, gruels and 700 year old sops from you!
ReplyDeleteI think I'd like to be a guinney pig. I think....
ReplyDeleteDonna, I don't think Guinea Pig's were on the menu 700 years ago but I wouldn't put it past Tom to improvise a bit on the ingredients...
ReplyDeleteBe careful realizing ancient recipes in modern times. I know that some of them contain delicious innocent animals cooked alive.
ReplyDeleteSounds like some punishment metered out by the church!!
ReplyDeleteI'm back... and I'm back from the town in Germany which has to boast the highest concentration of inedible food in Europe.
ReplyDeleteWelcome back!
ReplyDelete