Fresh from the Past: Recipes and Revelations from Moll Flanders Kitchen - Tapa dura

Fresh from the Past is an authentic rendition of the culinary culture of 18th century Britain as well as a faithful interpretation of the wide variety of foods and tastes that developed during the period. Also a superb testimonial to the history of American food, its preparation, and its tastes, Fresh from the Past illustrates that much of the cooking in America today can be traced back to the dishes and recipes presented here. Many of the recipes are crosscultural, reflecting the fact that even then the cooking in England (and America) was influenced by many cuisines. They are also modern, illustrating that although today's chefs and home cooks might think of things such as herbed ice creams as "trendy," they can be found in many 18th century records. Sherman provides both original and modern versions of the recipes, so that all the dishes can be prepared with as much or as little effort and authenticity as one may choose.--Angela Mulloy, Author of "Plantation Feasts and Festivities: A Celebration of the Grandes Dames of Virginia Food & Hospitality"

Did Defoe imagine what his scrappy heroine Moll Flanders ate for dinner? When he got hungry at his writing desk he probably did-and now we can too. Britain's kitchens were full of exotic ingredients in the 18th century. Cooks experimented with new imports such as pepper, pineapples, and pistachio nuts, combining flavors and textures in creative ways to produce delicious, sophisticated dishes. Hundreds of cookbooks appeared to bring these recipes to the average home cook and, in Fresh from the Past, Sherman and the Chotkowskis bring them to our kitchens. The hottest trend in food today is 'fresh, local, seasonal'-the 18th-century cook would be shocked that it could be any other way. In Fresh from the Past, Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. She tells us what they ate for regular meals and at fancy parties, what they ordered in restaurants, and what they got for takeout. From cookbooks of the day Sherman gives us 100+ original recipes, together with contemporary translations that give step-by-step instructions for cooks of any level. Illustrations and gems of fascinating detail sprinkled liberally throughout make cooking-whether for a quick weeknight meal or a special dinner party-a real adventure.