Reviews for Cooking in Europe, 1650-1850

The average rating for Cooking in Europe, 1650-1850 based on 2 reviews is 4.5 stars.

Review # 1 was written on 2019-11-12 00:00:00 Craig Phillips So I was reading this for historical context and thought it was great. Day traces the change in European cuisine in general and in sub-cuisines like French, Italian, and English. Most noteworthy as an overarching trend was the change from sweet-sour flavorings for meat and fish to the wholly savory flavors we expect today. If you intend to cook from this, though, I think you would need to be a very intrepid home chef or an actual chef. Day does provide some additional explanation where historical context is missing but assumes a pretty high degree of culinary skill to begin with.

Review # 2 was written on 2009-11-11 00:00:00 Richard Santos Very interesting to read, but not easy to cook from. The recipes are not the standard recipes of most modern cookbooks, with precise measurements and step-by-step directions. An experienced cook could make some of the dishes in the book, but a novice would have more trouble, I think.