No comments about Martha Washington's Booke of Cookery.

2 comments about Traditional Food from Scotland: The Edinburgh Book of Plain Cookery Recipes (Hippocrene International Cookbook Series).

1. What a horrible little book! Contrary to popular belief, Scottish cuisine has much to offer, despite the reputation of traditional Scots' fare like the infamous haggis. If you are looking to prepare such food at home, however, this is not the book for you. A cheap, hurriedly put together mish-mash of poorly described dishes, many of which hardly qualify as recipes at all. Gives "Neeps and Tatties" a bad name!



2. Too many of the units of measure are in oz. It would be better if they were converted to cups, tbsp, tsp, etc. It is a pain in the posterior region to have to weigh ingredients, not to mention that buying a digital scale these days gets you on the... It also needs a substitute for "suet" (which is a mixture of bird seed and beef fat where I'm from). Other than that, I think it is a good companion book for other Scottish cook books.

No comments about Little English Cookbookhc 96 (Little Cookbook Library).

3 comments about Fooles and Fricassees: Food in Shakespeare's England.

1. This is a catalogue that was prepared to accompany an exhibition of books and manuscripts that was shown at the Folger Shakespeare Library from September - December 1999. This is not a history of Tudor/Elizabethan food, nor is it a comprehensive bibliography of Tudor/Elizabethan cookbooks. It very much reflects what the Folger owns. The essay by Joan Thirsk is quite good, and it does contain a literal transcription of a c1610 manuscript belonging to a Mrs. Sarah Longe. If you like exhibition catalogues, it's quite a nice one, but certainly not as essential to food history as say C. Anne Wilson's Food and Drink in Britain.



2. A catalogue from an exhibition held at the Folger Library. Despite its name, many of the subjects are post-Bard: he died in 1616, and quite a few items are dated 1650 to 1700. The exhibition was very broadly focused - everything from plates and cups, recipe books, paintings of diners, and so forth. There are lots of good pictures. The appendix transcribes "Mrs. Sarah Longe her Receipt Booke", published around 1610. It combines recipes ("To make rice-puddings") and dubious medicinal tips ("To stop the bleeding of a wound: Take a peece of an Old hatt, and burne it in the fire to a Cole then grind it to powser, and straw it into the wound."



3. This is a lovely catalogue, filled with excellent commentary and beautiful illustrations from the collection of the Folger Library. There is much to cherish here for Shakespeare lovers as well as Shakespeare scholars -- and for anyone interested in the history of food and hospitality. It is not compendious -- keep in mind that it is a catalogue for an exhibition -- but it is well-designed and thoughtfully assembled.

No comments about Vegetables: Learn to Cook Chinese Dishes (Chinese/English edition).

No comments about The love of cooking.

No comments about Traditional Welsh Cookery (Hale Pocket Guides).

No comments about Food of London: A Culinary Tour of Classic British Cuisine (Food of the World Cookbooks).

2 comments about Restaurant Service Basics.

1. The book explains how a restaurant is operated thoroughly. The book has pictures to allow easy comprehension. The roles of the entire team from Owner to buss, they're all in there. Explains everyone's task and gives projects to practice on to get a first hand experience. I recommend this book to all business owners and managers. Great book even for waiter/waitress wanting to improve their service.



2. I bought this book based on the editorial and customer review. Service basics is an overstatement. Do not buy this book unless you have never dined in a restaurant. It will not help you at all if you know anything about the business. The book is filled with helpful gems like "The course that is usually served first is the appetizer. The appetizer is a food item served before the meal..." Wow thanks! What's a Napkin? The computerized service system is at least 10 years behind industry standards and serving from the left with the left hand is not the way it is always done. Stick with the Culinary Arts Institutes "Remarkable Service" It is by far the best there is.

No comments about Great British Cheeses.