The Encyclopaedia of Practical Cookery
- Year
- 1890
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- English 19th C
The Encyclopaedia of Practical Cookery, compiled by Theodore Francis Garrett, is a monumental late-Victorian reference work issued in eight volumes by L. Upcott Gill of London. Arranged alphabetically and lavishly illustrated with chromolithographs and engravings, it surveys ingredients, techniques, and recipes drawn from British and Continental traditions. Among the most ambitious English culinary encyclopaedias of the nineteenth century, complete sets are scarce and command a considerable premium over odd volumes.
Cooking from this book
Lobster à l'Américaine
Signature dishA late Victorian favourite, this dish of lobster simmered in a rich sauce of tomato, white wine, brandy and aromatics features prominently in Garrett's vast eight volume compendium. The Encyclopaedia of Practical Cookery is celebrated for gathering the international repertoire then fashionable in English kitchens, and its treatment of grand shellfish preparations such as this exemplifies the ambitious, hotel influenced cookery that made complete sets so prized among collectors of nineteenth century gastronomic libraries.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
