Old Cookery Books and Ancient Cuisine   By: William Carew Hazlitt (1834-1913)

Old Cookery Books and Ancient Cuisine by William Carew Hazlitt is a must-read for anyone with an interest in culinary history. In this captivating book, Hazlitt takes readers on a journey through time, delving into the fascinating world of old cookery books and the ancient cuisine they reveal.

One of the most impressive aspects of this book is Hazlitt's extensive knowledge and meticulous research. He showcases an impressive range of cookery books, some dating back to the 15th and 16th centuries, and provides invaluable insights into the culinary trends and practices of bygone eras. Hazlitt's passion for his subject matter is evident throughout, as he examines each book with a keen eye, highlighting unique recipes and ingredients that have since fallen out of fashion.

What sets this book apart from others on the subject is Hazlitt's ability to bring history to life through food. The author meticulously recreates ancient recipes, allowing readers to get a taste (literally!) of what dining was like centuries ago. From the extravagant feasts of medieval times to the simple fare of the Renaissance, Hazlitt paints a vivid picture of the gastronomic delights and cultural significance of each era.

Hazlitt's writing style is engaging and accessible, making it easy for both history buffs and culinary enthusiasts to enjoy this book. He seamlessly weaves anecdotes and historical tidbits into the narrative, providing context and adding depth to each section. Whether discussing the influence of foreign cuisines or the evolution of cooking techniques, Hazlitt educates and entertains, leaving readers with a newfound appreciation for the culinary heritage of our ancestors.

Furthermore, the book is beautifully designed, featuring stunning illustrations of old cookbooks, recipes, and even historical menus. These visual elements not only enhance the reading experience but also offer a glimpse into the aesthetics and artistry of early culinary publications.

If there is one criticism to be made, it is that the book occasionally lacks depth in its exploration of certain time periods or cultures. Given the vast scope of the subject matter, this is understandable, but some readers might find themselves craving more in-depth analysis in certain sections.

In conclusion, Old Cookery Books and Ancient Cuisine is an engrossing and informative book that succeeds in transporting readers to different epochs through the lens of food. Hazlitt's dedication to research, his passion for culinary history, and his engaging writing style make this book a captivating read. Whether you are interested in history, cooking, or simply enjoy a well-crafted narrative, this book is a valuable addition to any library.

First Page:

Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation not even in the prehensile faculty resident in his hand as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild duck. He entertains no sympathy with the cannibal, who judges the flavour of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon meat... Continue reading book >>