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Food In England

Dorothy Hartley

Published: 2014-07-03

Total Pages: 684

FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.

The Complete Soldier

David R. Lawrence

Published: 2009

Total Pages: 465

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The period 1603-1645 witnessed the publication of more than ninety books, manuals, and broadsheets dedicated to educating Englishmen in the military arts. Written with the intention of creating the a oecomplete soldiera, this didactic literature provided gentlemen with the requisite knowledge to engage in infantry, cavalry, and siege warfare. Drawing on military history and book history, this is the first detailed study of the impact of military books on military practice in Jacobean and Caroline England. Putting military books firmly in the hands of soldiers, this work examines the circles that purchased and debated new titles, the veterans who authored them, and their influence on military thought and training in the years leading up to the English Civil War.