The book of marmalade : its antecedents, its history and its role in the world today, together with a collection of recipes for marmalades and marmalade cookery / C. Anne Wilson.

Format:

Book

Author/Creator:

Wilson, C. Anne.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Marmalade.

Cooking (Fruit).

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Blank Collection copies 1 & 2)

Physical Description:

184 p : illustrations ; 22 cm

Edition:

Revised edition.

Place of Publication:

Totnes : Prospect Books, 1999.

Summary:

Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles--as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in "The Book of Marmalade." The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.

Notes:

Previous ed.: London : Constable, 1985.

Includes bibliographical references and indexes.

Local Notes:

Blank Collection copies 1 & 2 have bookplates of Chef Fritz Blank.

ISBN:

190301803X

9781903018033

OCLC:

264959676