Receipts of Pastry and Cookery: For the Use of His Scholars

Edward Kidder, Author, E. Kidder, Author, David E. Schoonover, Editor University of Iowa Press $22.95 (179p) ISBN 978-0-87745-410-6
As the latest volume in Iowa's maverick and distinguished Szathmary Culinary Arts Series, this one brings us a notebook of the London pastry cook and pioneering cooking teacher Kidder (1665?-1739), with recipes presented in handwritten facsimile and in a typeset transcription. Probably dictated, the recipes are brief, will strike most modern readers as brightly idiosyncratic and are utterly free of gastronomic political correctness: Kidder liked his suet. They make ideal bedside reading. There is, for instance, the one for ``A Regalia of Cowcumbers.'' Dried, fried, gravied, and mixed into a sauce to accompany meat, they are dealt with by Kidder with such dispatch and such quaint spellings that the recipe is like a bluntly physical poem, rough and uneven in its hurl. There are pies (artichoke, egg, pigeon, tongue, calve's head); cakes; puddings (e.g., ``a quaking Pudding''); soups; meat dishes (``Bombarded veal''); fish. A glossary is absolutely necessary, and provided. Instructions will not fail to amuse: ``Take a good buttock of beef,'' suggests the master, and ``Take a live carp and scale and slice him.'' Thank God, we can't--not as he did. Schoonover is a curator at the University of Iowa Libraries and an editor of previous Szathmary series titles. (June)
Reviewed on: 05/31/1993
Release date: 06/01/1993
Show other formats
FORMATS
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.