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There’s nothing like a good recipe!
A Book of Cookery for dressing of Several Dishes of Meat and making of Several Sauces and Seasoning for Meat or Fowl
By Hannah Alexander
2014. ISBN 978-1-78201-074-6
Almost forgotten at the back of a drawer for generations, Hannah Alexander’s Book of Cookery—which was first penned in Dublin in the late seventeenth century—has finally made it into print.
This recipe book is more than just a delightful foray into the dining habits of the Irish of times gone by. It is an important social history document that provides an abundance of information about Ireland’s import trade, the Irish culinary imagination, and one of the few ways in which the increasing number of literate women of the time expressed themselves: by writing about the foods, special treats, drinks, and home remedies they prepared for their families and friends.
Getting Your Goat: The Gourmet Guide
By Patricia A. Moore with Jill Charlotte Stanford
2009. ISBN 978-1-904808-25-1
Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow’s milk.
In addition to food, goats provided early man with skins to make into clothing, with hair to spin into yarn and weave into cloth, and were then—as they are now—a symbol of wealth. To own many goats meant you were well-off and would never face starvation.
This book contains recipes from all over the world. They are easy, many of them quick to prepare, and all are absolutely delicious.