DENMARK'S OLDEST COOKBOOK - NEW DESIGN - FOR PRE-ORDER (Arriving in mid-November)
With this book, Gunvor Maria Juul takes you on a culinary journey back to the year 1616 with a readable and explanatory edition of DENMARK'S OLDEST COOKBOOK.
For the first time, DENMARK'S OLDEST COOKBOOK is available here in a readable edition with explanations of the individual recipes, ingredients, etc. A small mystery about the book's origin has given author Gunvor Maria Juul sleepless nights, and you can read more about that in the book.
DENMARK'S OLDEST COOKBOOK can be read for fun, or the recipes can be used as the basis for a themed evening featuring dishes from the 17th century. To support the atmosphere of the 17th century, sections on table settings, kitchen layout, ingredients, cooking, fashion, music, floral decorations, and the choice of porcelain have been added.
The book has received a visual upgrade with an updated layout that creates an inviting frame around the content and makes it a pleasure to read and use.
Hardcover, 196 pages.
Measures: 26x21 cm.
Language: Danish
DENMARK'S OLDEST COOKBOOK is the oldest printed cookbook in Danish. It was originally in pocket format and contains 100 sections, most of which are individual recipes, but there are also practical guides to baking, brewing, distilling spirits, vinegar making, and kitchen hygiene.
In the 17th century, Danish cuisine was not something to boast about abroad. Fine cooking was German, Italian, or French, and the recipes in this first Danish-language cookbook were also translated from German. Some of the recipes are still familiar to us today, for example pickled beets, øllebrød, and æbleskiver. Other recipes have survived in altered versions. For example, "chickens with oranges" has today been replaced by the classic "duck á l'orange," and the thickened parsley soup (water soup) has over time been reduced to parsley sauce for fried pork belly. But there are also surprising recipes for exotic spiced sauces, white mulled wine, and much more.
The author Gunvor Maria Juul has studied the history of science and botany at Aarhus University and worked at the Museum of the History of Science, the Medical History Museum, and the Steno Museum, including the establishment of the Steno Museum's Smid garden and contributing to the exhibition "Food for People." She is a lecturer, course instructor, and guide on these subjects.
Gunvor Maria Juul is a co-author of Lene Tvedegaard's books "Herbs - the book for herb lovers," "The Taste of Chili," "The New Red on Tomatoes," and "The Taste of Tomato."
