The Book of Marmalade

The Book of MarmaladeRevised EditionC. Anne WilsonA delightful definitive study.--New York TimesAn excellent study and a model of its kind.--William Woys WeaverWilson has found out just about everything anyone could ever have wanted to know about the splendid preserve.--Bristol Evening PostThe history is laid out lovingly on a plate, garnished with historical and up-to-date recipes.--Caterer and HotelkeeperFascinating and pioneering.--London MagazineHere is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles--as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.C. Anne Wilson was for many years in charge of the special collection of cookery books at the Brotherton Library in Leeds, England. She is the author of Food and Drink in Britain and many other studies of British food history.1999 - 184 pages - 5 1/2 x 9 - 12 illus.ISBN 978-0-8122-1727-8 - Paper - $22.50s - £15.00 Not for sale in the UK - History, Home Economics