Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries.
Author: Peter Brears
Publisher: Prospect Books (UK)
Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves feet, veales, fish skins and many other agents. And we have set clear jellies. lusciously rich and creamy jellies, jellies flecked with gold and silver, and jellies embedded with fruit and other delicacies. A jelly is an optical prism that shows off and transforms its contents, and reflects and refracts the light around it. Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine. Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature. Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson.
Jelly Moulds The sight of a trembling jelly never loses its childish charm, and making it with ... Jellies and Their Moulds by Peter Brears (Prospect Books.
Author: Lindsey Bareham
Publisher: Random House
One cook, her kitchen and a lifetime of recipes. A cookery book like no other, The Trifle Bowl and Other Tales is a dip into Lindsey Bareham's kitchen, introducing us to more of her tempting, easy-to-follow seasonal recipes, this time organized by the well-loved and well-used pots, pans, gadgets and utensils she uses to cook them. Roast Tomato Risotto with Saffron and Honey in a sauté pan, Cod, Anchovy and Spinach Boulangère made using a mandoline, Vietnamese Chicken Patties with Mint Salad and Roast Peanuts in a quaint burger press, and Raspberry Jelly Trifle in her grandmother’s trifle bowl. This unique approach to ordering recipes also looks at the objects themselves – their history, design evolution and why they're good at what they do – and their power to evoke memories of meals past. It is not just a book to cook from, Lindsey's fine writing makes it a pleasure to read from too.
Author: Charles Elme FrancatelliPublish On: 2008-08-01
first pouring a little jelly on the bottom of the mould, then, when the jelly is ... turn the jellies out of their respective moulds upon a clean napkin.
Author: Charles Elme Francatelli
Publisher: Applewood Books
Purported to be the inventor of the recipe for Coronation Chicken (for the coronation of England's Queen Victoria in 1832), Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.
Brears, Peter, Cooking and Dining in Tudor and Early Stuart England (London, 2015) ––, Jellies and Their Moulds (Devon, 2010) 'Chivers & Sons Ltd., ...
Author: Sarah B. Hood
Publisher: Reaktion Books
Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.
Set a jelly mould in some crushed ice, pour a little of the jelly into the ... and when these are firm, turn the jellies out of their respective moulds.
Author: Charles Herman Senn
Publisher: Read Books Ltd
“The Modern Cook” is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It contains a plethora of fantastic and innovative recipes for making simple but delicious cuisine, as well as expert tips on how to be successful in the kitchen. Highly recommended for food lovers and those looking to expand their gastronomical repertoire. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.
www.austenonly. com/2010/12/23/a-christmas-visit-to-jane-austens-house-part-3 Wakefield, J.F. “Book Review: Jellies and their Moulds by Peter Brears.
Author: Carlo DeVito
Publisher: Cider Mill Press
Category: Biography & Autobiography
Filled with the remarkable wit and insight of one of the world's most cherished authors, A Jane Austen Christmas gives readers insight into Austen's life through little-known stories about how she and her family celebrated the treasured holiday season. Carlo DeVito provides an intimate portrait of Austen's most cherished Christmas memories with her family: from the gift of her first writing desk, to her first love and heartbreak, to her brewing mead and beer in time for the holidays. Along the way readers will spend a holiday in the Austen house, celebrate Jane's birthday, meet the inspiration for more than a dozen characters, attend the Christmastide series of balls, and learn how to make family's favorite recipes and dedicate a novel to the Prince Regent. Remarkably fresh and supremely entertaining, A Jane Austen Christmas brings Austen's world to life as never before.
OILING JELLY MOULDS—When jelly moulds were first introduced, their surfaces were painted or varnished, to enable them to resist the heat and moisture of ...
Author: William Millar
The first edition of this important book was originally published in 1897, but it is still viewed by most traditional plasterers as the plastering 'bible'. Now available in this facsimile edition this impressive volume presents a comprehensive coverage of traditional plasterwork, including everything from plain lime plastering through to hand modelling and cast plasterwork. Written by William Millar, who had practical first hand experience of using these methods, the book provides a fascinating and unique record of a craftsman's intimate knowledge of these traditional materials and techniques. This, the only detailed work currently available on this subject contains: a vital record of craft skills being practised 100 years ago; fully illustrated examples of decorative ceilings and other features; and in depth instructions for making casts and moulds.
Garnish the centre of a dish with a heaped vegetable salad; arrange the eggs taken from their moulds around this, and surround with ...
Author: G. A. Escoffier
Publisher: Read Books Ltd
This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.