Edward Kidder - Recipes of Pastry & Cookery: For the Use of His Scholars (Iowa Szathmary Culinary Arts Series)
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Recipes of Pastry & Cookery: For the Use of His Scholars (Iowa Szathmary Culinary Arts Series)
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Receipts of Pastry & Cookery : For the Use of His Scholars Iowa Szathmary Culinary Arts Series
author
:
Kidder, E.; Schoonover, David E.
publisher
:
University of Iowa Press
isbn10 | asin
:
0877454108
print isbn13
:
9780877454106
ebook isbn13
:
9781587291258
language
:
English
subject
Cookery, English--Early works to 1800.
publication date
:
1993
lcc
:
TX705.K5 1993eb
ddc
:
641.5942
subject
:
Cookery, English--Early works to 1800.
Page i
Receipts of Pastry & Cookery
Page iii
THE IOWA SZATHMRY CULINARY ARTS SERIES
Edited by David E. Schoonover
Page iv
Page v
Receipts of Pastry & Cookery
For the Use of His Scholars
Edward Kidder
Edited by David E. Schoonover
University of Iowa Press Iowa City
Page vi
University of Iowa Press, Iowa City 52242
Copyright 1993 by the University of Iowa Press
All rights reserved
Printed in the United States of America
Design by Richard Hendel
No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, without permission in writing from the publisher.
Printed on acid-free paper
Frontispiece of Edward Kidder courtesy of the Department of Special Collections, University of Chicago Library
Library of Congress Cataloging-in-Publication Data
Kidder, E. (Edward), 1665 or 6-1739. Receipts of pastry and cookery: for the use of his scholars / by Edward Kidder; edited by David E. Schoonover. p. cm.(Iowa Szathmry culinary arts series) Originally published: E. Kidder's Receipts of pastry and cookery. London?: 1740?. Includes bibliographical references and index. ISBN 0-87745-410-8 (alk. paper) 1. Cookery, EnglishEarly works to 1800. I. Schoonover, David E. II. Title. III. Title: E. Kidder's Receipts of pastry and cookery. IV. Series. TX705.K5 1993 92-45739 641.5942dc20 CIP
97 96 95 94 93 C 5 4 3 2 1
Page vii
Contents
Foreword
by David E. Schoonover
ix
Recipes from Kidder's Contemporaries with Modernized Versions
1
Receipts of Pastry and Cookery in Facsimile
23
Receipts of Pastry and Cookery in Transcription
99
Glossary
175
Page ix
Foreword
David E. Schoonover
Edward Kidder's primary importance in culinary history derives from his role as proprietor of the first known cookery schools in England. Evidence of his enterprise comes from title pages in copies of his quite rare Receipts of Pastry and Cookery: For the Use of His Scholars, which exists in both manuscript and printed texts, undated, but probably ranging from the 1720s to the 1740s. The manuscript versions are somewhat mysterious, perhaps transcribed by his students from dictation or from other copies and kept as textbooks or reference guides.
The basis for this facsimile edition is the manuscript copy with a printed title page located in the University of Iowa's Szathmry Collection of Culinary Arts, but versions at Vassar College Library and the University of Chicago Library include two other distinctly different typeset title pages. The different printed title pages in Kidder's books place his schools in three locations, at St. Martin's Le Grand, in Queen Street near St. Thomas Apostles, and next to Furnival's Inn in Holborn. The title page in the University of Chicago's manuscript text lists yet another address, in Norris Street near St. James's Market. As an entrepreneur Kidder may have had these different title pages prepared in quantity, then had them bound with sufficient blank pages available for transcribing "receipts," as seems to have been done in the Szathmry copy.
In Old Cook Books: An Illustrated History, Eric Quayle suggests that Kidder's taking the trouble and expense of producing a specially prepared handbook for his pupils points to
Page x
successful and well-attended classes, which may be seen as early examples of adult education. In addition, we know from the Vassar College and University of Chicago title pages that Kidder advertised "Ladies may be taught at their own Houses."
Kidder's contemporaries used the prefaces to their own cookery books to establish claims of experience, training, novelty, and artistry. Charles Carter, "Lately Cook to his Grace the Duke of Argyll, the Earl of Pontefract, the Lord Cornwallis, &c," author of The Complete Practical Cook: Or, A New System of the Whole Art and Mystery of Cookery, asserts that "Variety and Novelty are no small Parts of the Cook's Art, and that no Occupation in the World is more oblig'd to Invention." Carter presents his collection to the public as "the Genuine Performance of my Father and Self, all the Rules try'd and experienc'd, and which have had the good Luck to be applauded by our respective Principals.'' With pride he extolls ''So noble a Market as Leadenhall, the finest in the World, as well as several other well-furnishd Public Markets about this great and opulent Metropolis [that] afford such continual Supplies for the Table, that no Cook can be at a Loss for Elegancies of every Kind, while he is near the Town, to gratify the most extensive Wish, and to indulge the most profuse Spirit of Hospitality."
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