Susan J. EvansRezensionen

More post Elizabethan recipes. These are recipes published by a French cook that had learned to speak English and had moved to England. Three adapted recipes: https://rarecooking.com/tag/la-varenne/
Little biographical information is known about François Pierre, who took the name La Varenne, and whose most famous work, Le Cuisinier François represented a new approach to French cooking when it was first published in 1651. In addition to providing new recipes (the preceding century was dominated by reprints of older, popular recipes), La Varenne's work is significant for introducing the new method of French cooking found in the first half of the seventeenth century. Previously, French cooking was mainly influenced by Italian works, such as those outlined in the preceding case. The seventeenth century, however, saw a significant shift in style, mainly through the influence of La Varenne, who advocated a lighter hand with seasonings and the use of local herbs, as opposed to reliance on exotic, exported spices. He also began using what was then considered new vegetables, such as cauliflower and artichokes. La Varenne worked for a number of aristocratic employers, continuing the trend of cookbook authors coming from court kitchens. https://www.lib.uchicago.edu/collex/exhibits/recipes-domesticity/continental-coo...; https://quod.lib.umich.edu/cgi/t/text/text-idx?c=eebo2;idno=A88798.0001.001

Another round of original recipes from a published manuscript. It includes a depiction of the pastry shapes that were to be set on top of the pie crust to indicate the contents of the pie. The book was published after Hannah Woolley's death in 1684 and capitalized on the success of Woolley's Queen-like closet, first published in 1670. https://rarecooking.com/tag/hannah-woolley/

Collection of sweet herb recipes for pomanders collected by Susan Evans.

Post-Elizabethan published recipes. Multiple recipes on preserving fruits, spices, and flowers as well as entrees. Internet: https://www.loc.gov/item/66057623/

Another Elizabethan English cookbook. Internet: https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gl...

Fifty more pages of English recipes.

Although this 1678 publication is after the Elizabethan period, the publication states that it is based on Robert May's 55 years of experience. Recipes resemble Gervase Markham's The English Housewife published 1615, but include the Virginia Potato. Internet: https://www.gutenberg.org/ebooks/22790

Martino de Como's recipes from 1390 finally translated to the English in 1598. Source manuscript is not noted. It differs slightly from manuscript on line that I used to create my own copyrighted "translation."

21 page glossary compiled by the Falconwood Press translator. The print shop is no longer in business.

A short compendium of Middle English cooking terminology with modern meanings.