Description
CONTENTS
6 Note on Bibliographies Used and Abbreviations
7 Notes from the Editors
8 Wild Things, Tom Jaine
14 Old Bodrow’s Jambalaya, Porter Thompson
17 Historic Kitchen Restoration: The Example of Ham House, Part II, Caroline Davidson
29 Three Notes: Oriental and Levantine, Charles Perry
34 An ‘Abominable’ Cuisine, Michael Symons
40 Samphire, George Tee
45 Prince Eckembergh Comes to Dinner: Food and Political Propaganda in the Seventeenth Century, Peter Rietbergen
55 The John Trot Fault: An English Dinner Table in the 1750s, Mrs Alice Smith, by courtesy of Elizabeth David
60 The Hugh Roberts Collection of Old Kitchen Equipment
62 Book Reviews
Elizabeth Robins Pennell, My Cookery Books: M F K Fisher, As They Were: Lancelot de Casteau, Ouverture de Cuisine: Meera Taneja, Good Housekeeping Indian Cookery: Jacques Médecin, Cuisine Niçoise: Raymond Sokolov, Fading Feast: Roger Phillips, Wild Food: Jacques Barrau, Les Hommes et leurs Aliments: Elisabeth Ayrton, The Pleasure of Vegetables: Jane Grigson, The Observer Guide to European Cookery: Robert Freson and others, The Taste of France: and Shorter Notices and Books Received
72 Notes and Queries
Fourth Edition (1631) of Murell’s Two Bookes of Cookerie and Carving, Peter Targett: The Gascon Hoax, D Jon Grossman: The Antiquity of Hannah Glasse’s Antiquated Sources, Professor Constance B Hieatt: ‘Striebelie’, William Woys Weaver: Striebeli, Ralph Hancock: On Chocolate and Peppers, Gillian Goodwin: Battenberg Cake, Juliet Collings-Wells: Use of the English Epergne in the 18th Century, Philippa Glanville: What is an Egg Perfumer?, Rosalind Savill
80 News about and from Specialist Booksellers
81 A Dubious Competition (set by the Editors)
84 Our Addresses and Prices
