The Sensible Cook - (New York State) by Peter Rose (Paperback)

About the Book

A volume of 25 translated and adapted recipes from Dutch cooks. The recipes inlude beef with ginger, pear tart and various fried cake so beloved by the Dutch. The introduction charts the culinary customs from the Old World to New, providing a portrait of homespun life.

Book Synopsis

The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories.

As a part of the larger work, The Pleasurable Country Life, The Sensible Cook records the foodways of rich middle-class households, the cooking methods and typical dishes they prepared, and the implements and ingredients they employed.

Often the recipes are surprisingly sophisticated. From braising a chicken with orange peel and cinnamon to stuffing pigeons with a mixture of parsley, ginger, sugar, butter, and raisins, many of the dishes are still appealing today. Peter G. Rose has, in fact, adapted some two dozen of the recipes for contemporary use--tempting dishes such as "Shoemaker's Cake," a delicious combination of bread crumbs, butter, eggs, and stewed apples.

Handsomely illustrated with Dutch genre paintings, The Sensible Cook will interest cooks, food historians, students of social and cultural history, and the large number of Dutch descendants in America. Most important, this book will be welcomed by all who enjoy good food.

From the Back Cover

'In this beautifully illustrated book on the Dutch culinary tradition, Peter Rose has captured one important dimension of the proud legacy of Dutch contributions to American culture.' --Nancy Harmon Jenkins, Food Writer 'New York Times' and Editor, 'Journal of Gastronomy'

Review Quotes

[Rose's] work has produced a rich picture of a people who ate well and heartily, and stocked their larders with a range of fruits, meats, and spices that even by today's standards would be considered varied.-- "The New York Times"

A quirky classic of Dutch cuisine. . . . Rose has adapted 25 of the most tempting dishes--including beef with ginger, pear tart and various fried cakes. . . . An intriguing and sometimes sobering portrait of homespun, hardscrabble life--especially for women--300 years ago.-- "Publishers Weekly"

About the Author

Peter G. Rose is a food historian, consultant, lecturer, and author. She contributes a syndicated column on food and cooking for the New York-based Gannett newspapers.