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Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce?
This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts."
Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework!
A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both social historians and food-lovers alike.
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