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Mrs Dalgairns's KitchenRediscovering "The Practice of Cookery" |
eBook Available
A nineteenth-century cookbook fusing elements of Acadian, Indian, Mi'kmaq, and Scottish cuisine offers readers a taste of the past, along with exciting recipes newly adapted for the modern kitchen.
When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India.
Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook’s first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen.
Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen.
Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook’s first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen.
Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen.
Details
Part of the Carleton Library Series (number 254 in series)
608 Pages, 6.5 x 9.25
18 illustrations, 2 maps, 1 table
ISBN 9780228005339
March 2021
Formats: Cloth, eBook
"Before Mrs Beeton's Book of Household Management there was Mrs Dalgairns's The Practice of Cookery. Williamson provides a new context for understanding a popular cookbook and culinary author of the early nineteenth century and re-establishes Dalgairns's text in the firmament of English-language culinary writing and publishing." Elizabeth Driver, author of Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949
"Williamson has succeeded in telling an engaging story about Dalgairns's life and the life of her remarkable cookbook. She gives readers an illuminating 'behind-the-scenes' glimpse of how this cookbook came to be and how it evolved over time with revisions and subsequent editions both in Britain and North America. Mrs Dalgairns's Kitchen provides a lively, informative, and layered culinary context, and readers will appreciate the care Williamson has taken in tracing everything from changes in kitchen utensils and cookware to cooking terminology." Shelley Boyd, Kwantlen Polytechnic University and co-editor of Canadian Culinary Imaginations
“[Mrs Dalgairns’s Kitchen] highlights an overlooked classic that should appeal to the general reader and so should the selection from the book of original recipes modified by Elizabeth Baird for twenty-first-century cooks. The attraction of attention to this under-appreciated author is most welcome.” Petits Propos Culinaires
“Thanks to Mary Williamson, those who enjoy both scholarly and hands-on experiences in culinary history will relish this treasury and its Canadian connection.” Culinary Historians of Canada newsletter
"Williamson has succeeded in telling an engaging story about Dalgairns's life and the life of her remarkable cookbook. She gives readers an illuminating 'behind-the-scenes' glimpse of how this cookbook came to be and how it evolved over time with revisions and subsequent editions both in Britain and North America. Mrs Dalgairns's Kitchen provides a lively, informative, and layered culinary context, and readers will appreciate the care Williamson has taken in tracing everything from changes in kitchen utensils and cookware to cooking terminology." Shelley Boyd, Kwantlen Polytechnic University and co-editor of Canadian Culinary Imaginations
“[Mrs Dalgairns’s Kitchen] highlights an overlooked classic that should appeal to the general reader and so should the selection from the book of original recipes modified by Elizabeth Baird for twenty-first-century cooks. The attraction of attention to this under-appreciated author is most welcome.” Petits Propos Culinaires
“Thanks to Mary Williamson, those who enjoy both scholarly and hands-on experiences in culinary history will relish this treasury and its Canadian connection.” Culinary Historians of Canada newsletter
Mary F. Williamson is a culinary historian and a collector of early cookbooks. She lives in Toronto.
vi Acknowledgments
xi Introduction
Mary F. Williamson
1 Mrs Dalgairn’s The Practice of Cookery
13 Soups
41 Fish
68 Beef
87 Mutton
96 Lamb
99 Veal
117 Pork
127 Poultry
139 Curries
142 Game
148 Gravies, Sauces, &c.
168 Vegetables
182 Puddings, Pies, and Tarts
244 Creams, Custards, &c.
273 Cakes &c.
298 Preserves
319 Vinegar and Pickles
330 Domestic Wines
349 Miscellany
366 Poultry Yard
372 Dairy
384 Brewing
390 Kitchen Garden
409 Bees
417 Pigs
421 Appendix
429 Recipes Modernized by Elizabeth Baird
483 Glossary of Foods and Cooking Terms
489 Bibliography
499 Index to The Practice of Cookery by Mrs Dalgairns
517 Index to the Introduction and Glossary
xi Introduction
Mary F. Williamson
1 Mrs Dalgairn’s The Practice of Cookery
13 Soups
41 Fish
68 Beef
87 Mutton
96 Lamb
99 Veal
117 Pork
127 Poultry
139 Curries
142 Game
148 Gravies, Sauces, &c.
168 Vegetables
182 Puddings, Pies, and Tarts
244 Creams, Custards, &c.
273 Cakes &c.
298 Preserves
319 Vinegar and Pickles
330 Domestic Wines
349 Miscellany
366 Poultry Yard
372 Dairy
384 Brewing
390 Kitchen Garden
409 Bees
417 Pigs
421 Appendix
429 Recipes Modernized by Elizabeth Baird
483 Glossary of Foods and Cooking Terms
489 Bibliography
499 Index to The Practice of Cookery by Mrs Dalgairns
517 Index to the Introduction and Glossary
9780773545960
$115.00 CAD
Cloth
Finalist
Taste Canada Awards
Culinary Narratives category
2022
Taste Canada Awards
Culinary Narratives category
2022
