Ralph Ayres’ Cookery Book
Ralph Ayres’ Cookery Book by Ralph Ayres, published by Bodleian Library, University of Oxford on May 15, 2006, is a first edition that spans 87 pages. This book offers a detailed account of the lavish meals served at New College, Oxford during the 1770s, showcasing the culinary expertise of Ralph Ayres. It presents a variety of recipes that reflect the dining customs of the time, including dishes such as cod with oysters, roast turkey, and New College Puddings, providing insight into the historical context of British cooking.
Readers will find a rich collection of recipes alongside a wealth of botanical illustrations and elegant script that enhances the presentation of this culinary history. The book explores famous dishes like Quaking Pudding and Oxford Sausages, while also delving into the cultural significance of these meals within the academic setting. With its informative foreword by David Vaisey, this volume serves as both a historical chronicle and a source of inspiration for those interested in the evolution of British cuisine and the culinary practices of the eighteenth century.
Official synopsis Publisher
Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in Ralph Ayres’ Cookery Book.
If you’ve ever wondered what a London Wigg was or why plum cake does not actually contain plums, Ralph Ayres’ Cookery Book will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus librarian David Vaisey.
A captivating glimpse into the world of eighteenth-century food and the culture of academia’s apex, Ralph Ayres’ Cookery Book is a valuable and engaging historical chronicle of British cuisine. It will appeal to social and culinary historians, as well as to the many lovers of griskin and collops.
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