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Cooking and Dining in Tudor and Early Stuart England

Description:

The first volume of Peter Brears' history of English cookery covered the Middle Ages and won the Andre Simon Award for the best food book of 2009. This book, over ten years in the writing treats a period in English history when new foods were being introduced from the New World, and new styles of cooking were being adopted from France and Italy. Uniquely, the author combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings - as accurate as can be - which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners.The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII's propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number.
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About the Author

Peter Brears is former Director of the Leeds City Museums and one of England's foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire.

Reviews:

5.0 out of 5 stars Well written history book with great recipes

A.C. · 14 January 2019

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } A fascinating mixture of C16 and C17 domestic history with recipes and etiquette. The book is filled with anecdotes from contemporary authors describing dishes and feasts as well as detailed information on the construction, organisation and management of some very very large mass catering organisation. I particularly want to be invited to a dinner that starts with an arrow being pulled from the side of a life size pastry stag (causing a flood of claret), follows through with duel (using cannons) between a pastry castle and a pastry warship, and ends up with live frogs and birds being released from pies causing panic and darkness. The author comments that eventually order was restored. the frogs and birds put out, and the candles re-lit!!Many of the recipes are much more practical and quite delicious.

5.0 out of 5 stars Food fit for Kings

A.C. · 24 September 2016

This is a really good book, not only have you got fantastic recipes to try, reading about the kitchens and all the departments that went with them is a must for Tudor and Stuart historians. There was no popping down to your local supermarket for ingredients!!! I wonder if Henry VIII knew when he sat down to dine in winter at Hampton Court that his cooks were working in snowy conditions in the great kitchens!!!

5.0 out of 5 stars Another “ Go to” reference book from Mister Brears.

M.W. · 10 February 2018

The departmentalisation of each subject and the attention to detail makes this yet another “ Go to “reference book for any historical researcher of this period.

5.0 out of 5 stars Five Stars

b. · 1 August 2017

Brilliant book, and the recipes are updated so modern cooks can recreate tastes of the Tudor kitchen.

5.0 out of 5 stars Excellent

M. · 19 July 2021

Excellent reference book!

5.0 out of 5 stars My wife really loves this book. Quick delivery too!

p. · 18 January 2022

Speedy delivery and the book is much cherished by my wife.

Detailed information and easy to read

M. · 20 October 2015

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } A companion book to Peter Brears' Medieval tomb. Detailed information and easy to read.

Hold the forks- but don't forget the shoulder napkin!

A.L. · 6 March 2021

For those who would like to know how people really prepared and ate their food in the 16th and 17th centuries, this is a gold mine, a one-stop shop. In a thick book crammed with fascinating facts and recipes, you can find instructions on Tudor and Stuart table manners (forks were largely unknown, but unwashed hands were a no-no.) Did you know most fruit was considered unhealthy unless cooked first? Or that Shakespeare mistakenly referred to apricots growing in 14th century England when they were introduced into the royal gardens in the time of Henry VIII? I read this book too late to prevent cavaliers under siege from roundheads at Basing House in 1643 eating raw apples in my first novel... Recommended for anyone interested in the history of food, and production crews of future tv programs and films.

A trove!

G.P. · 27 September 2015

This book is a TROVE. Beautifully illustrated too.

Great Info

A. · 29 February 2020

This is great information and background on the cooking of the time. Be aware it’s a huge beast of a book and not practical to use as a cookbook on the countertop. I take a photo of the recipe with my phone to follow along.

Wonderful taste of Tudor Kitchens

K.C. · 6 September 2016

This book gives a great overview of the kitchens in Tudor England, and not just for the royalty, the yeoman and farmer kitchens are included. There are some great recipes included to give you the real flavor of the period. I am looking forward to many hours of reading and cooking.

Visit the Professor Peter Brears (Author) Store

Cooking and Dining in Tudor and Early Stuart England

Product ID: K1909248320
Condition: New

4.9

AED43757

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

This item qualifies for free delivery

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Imported From: United Kingdom

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

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All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Visit the Professor Peter Brears (Author) Store

Cooking and Dining in Tudor and Early Stuart England

Product ID: K1909248320
Condition: New

4.9

Cooking and Dining in Tudor and Early Stuart England-0
Type: Hardcover

AED43757

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

This item qualifies for free delivery

Returns & Warranty policies

Imported From: United Kingdom

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

The first volume of Peter Brears' history of English cookery covered the Middle Ages and won the Andre Simon Award for the best food book of 2009. This book, over ten years in the writing treats a period in English history when new foods were being introduced from the New World, and new styles of cooking were being adopted from France and Italy. Uniquely, the author combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings - as accurate as can be - which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners.The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII's propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number.
Read more

About the Author

Peter Brears is former Director of the Leeds City Museums and one of England's foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire.

Reviews:

5.0 out of 5 stars Well written history book with great recipes

A.C. · 14 January 2019

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } A fascinating mixture of C16 and C17 domestic history with recipes and etiquette. The book is filled with anecdotes from contemporary authors describing dishes and feasts as well as detailed information on the construction, organisation and management of some very very large mass catering organisation. I particularly want to be invited to a dinner that starts with an arrow being pulled from the side of a life size pastry stag (causing a flood of claret), follows through with duel (using cannons) between a pastry castle and a pastry warship, and ends up with live frogs and birds being released from pies causing panic and darkness. The author comments that eventually order was restored. the frogs and birds put out, and the candles re-lit!!Many of the recipes are much more practical and quite delicious.

5.0 out of 5 stars Food fit for Kings

A.C. · 24 September 2016

This is a really good book, not only have you got fantastic recipes to try, reading about the kitchens and all the departments that went with them is a must for Tudor and Stuart historians. There was no popping down to your local supermarket for ingredients!!! I wonder if Henry VIII knew when he sat down to dine in winter at Hampton Court that his cooks were working in snowy conditions in the great kitchens!!!

5.0 out of 5 stars Another “ Go to” reference book from Mister Brears.

M.W. · 10 February 2018

The departmentalisation of each subject and the attention to detail makes this yet another “ Go to “reference book for any historical researcher of this period.

5.0 out of 5 stars Five Stars

b. · 1 August 2017

Brilliant book, and the recipes are updated so modern cooks can recreate tastes of the Tudor kitchen.

5.0 out of 5 stars Excellent

M. · 19 July 2021

Excellent reference book!

5.0 out of 5 stars My wife really loves this book. Quick delivery too!

p. · 18 January 2022

Speedy delivery and the book is much cherished by my wife.

Detailed information and easy to read

M. · 20 October 2015

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } A companion book to Peter Brears' Medieval tomb. Detailed information and easy to read.

Hold the forks- but don't forget the shoulder napkin!

A.L. · 6 March 2021

For those who would like to know how people really prepared and ate their food in the 16th and 17th centuries, this is a gold mine, a one-stop shop. In a thick book crammed with fascinating facts and recipes, you can find instructions on Tudor and Stuart table manners (forks were largely unknown, but unwashed hands were a no-no.) Did you know most fruit was considered unhealthy unless cooked first? Or that Shakespeare mistakenly referred to apricots growing in 14th century England when they were introduced into the royal gardens in the time of Henry VIII? I read this book too late to prevent cavaliers under siege from roundheads at Basing House in 1643 eating raw apples in my first novel... Recommended for anyone interested in the history of food, and production crews of future tv programs and films.

A trove!

G.P. · 27 September 2015

This book is a TROVE. Beautifully illustrated too.

Great Info

A. · 29 February 2020

This is great information and background on the cooking of the time. Be aware it’s a huge beast of a book and not practical to use as a cookbook on the countertop. I take a photo of the recipe with my phone to follow along.

Wonderful taste of Tudor Kitchens

K.C. · 6 September 2016

This book gives a great overview of the kitchens in Tudor England, and not just for the royalty, the yeoman and farmer kitchens are included. There are some great recipes included to give you the real flavor of the period. I am looking forward to many hours of reading and cooking.

Similar suggestions by Bolo

More from this brand

Similar items from “Stuart Britain”

Share with

Or share with link

https://www.bolo.ae/products/K1909248320